Pumpkin Roll
User Reviews
5
Pumpkin Roll
Description
This dessert begins by beating eggs with granulated and brown sugars, pumpkin puree, vanilla, and a mix of cinnamon, nutmeg, ginger, allspice, and cloves to produce a batter rich in autumn spices. Flour, baking powder, baking soda, and salt are incorporated before spreading the batter evenly into a jelly roll pan lined with parchment. Baking for 17-20 minutes yields a tender cake that is slightly springy to a toothpick test.
Once partly cooled, the cake is rolled up gently with the parchment still attached, preventing sticking and shaping a spiral form. After cooling completely, a filling made by creaming softened cream cheese, butter, powdered sugar, and vanilla is spread evenly over the unrolled cake before re-rolling.
The final roll features a moist, tender crumb accented by warm spices, contrasted with a rich, sweet cream cheese filling. This cake is typically served sliced to show the spiral pattern, making an appealing seasonal dessert.
Additional serving suggestions include dusting with powdered sugar or adding orange zest or chocolate chips to the filling for variations. The cake can be frozen whole or in slices for convenient future servings and keeps refrigerated for about three days.
Ingredients
Cake
- 3 large egg room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves ground
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 8 ounces cream cheese softened
- 1/4 cup butter room temperature, salted
- 1 1/2 cups powdered sugar plus more, for dusting
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper that hangs over the sides.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, allspice, and cloves until smooth.
- Add flour, baking powder, baking soda, and salt. Mix until combined, then spread evenly over the parchment paper in the prepared pan.
- Bake for 17-20 minutes until a toothpick comes out with just a few crumbs when testing the cake for doneness. Do not overbake.
- Let the cake cool 5-10 minutes, just until you are able to handle it. While still hot, roll up the cake from the short side with the parchment paper still attached so that the cake doesn't stick to itself. Transfer the cake to a wire rack to cool completely, at least 2 hours.
Filling
- Once the cake has cooled, make the filling by beating the cream cheese, butter, powdered sugar, and vanilla together in a bowl with an electric mixer until smooth.
- Gently unroll the cake and spread the filling inside the cake leaving about 1/4-inch from the edge. Re-roll the cake, this time peeling and removing the parchment paper as you go. Cover in plastic wrap and chill in the fridge for 1 hour for cleaner, easier cutting.
- Dust with powdered sugar before slicing and serving.
Notes
- To roll the cake, you may use a powdered sugar-dusted clean towel instead of parchment paper for a more traditional approach.
- If available, substitute pumpkin pie spice and cinnamon for the individual spices for convenience.
- Use the specified 10x15-inch jelly roll pan for proper cake thickness and even baking.
- For variation, add grated orange zest or replace cream cheese with mascarpone and mix in mini chocolate chips in the filling.
- Freeze the whole roll or individual slices for up to 2 months; thaw overnight in the fridge or for 1 hour at room temperature before serving.
- Store the pumpkin roll in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 253mg | 11% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 3071IU | 61% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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