Pumpkin Roll Cake
User Reviews
5.0
15 reviews
Excellent
Pumpkin Roll Cake
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Moist pumpkin spice cake roll filled with light and fluffy cream cheese frosting.
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Ingredients
- 1/4 cup powdered sugar to sprinkle on towel
CAKE
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
FROSTING
- 8 ounces cream cheese at room temperature
- 1 ¼ cups powdered sugar sifted
- ¼ cup butter softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- powdered sugar
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Instructions
- Preheat oven to 375° F. Line a 10x15-inch jelly-roll pan with parchment paper. Grease and flour the parchment paper.
- Sift 1/4 cup powdered sugar onto a thin, cotton kitchen towel Set aside.
- Beat eggs and granulated sugar in a large mixing bowl until well-combined.
- Mix in pumpkin purée.
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Stir in dry ingredients just until combined.
- Spread evenly into prepared pan.
- Bake for 11-15 minutes, or until top of cake springs back when touched.
- Immediately place the towel, powered sugar side down, on top of the cake.
- Place a wire cooling rack on top of the towel.
- Invert, and carefully peel off the parchment paper.
- Roll up cake and towel together, starting with narrow end.
- Place seam side down, and cool completely on wire rack.
- To make the frosting, beat cream cheese and butter together for 30 seconds.
- Add the powdered sugar, whipping cream, and vanilla extract.
- Beat on low for 30 seconds.
- Increase speed to high, and continue beating until well-combined.
- Carefully unroll cake.
- Spread cream cheese mixture over cake, leaving about a 1/2-inch border around the edge.
- Reroll cake, seam side down.
- Wrap in plastic wrap, and refrigerate for at least one hour. The cake can be stored in the fridge for 2-3 days or frozen for up to 1 month at this point.
- Sprinkle with powdered sugar just before serving, if desired.
Notes
- Pumpkin pie spice - If you don't have any pumpkin pie spice, you can make your own homemade blend with this recipe.
- Pumpkin puree - Be sure to use puree, not pumpkin pie mix.
- Cream cheese - I recommend full-fat cream cheese in the frosting. Sometimes reduced-fat cream cheeses have a tendency to be softer and not set as well. I don't recommend using fat-free cream cheese in this recipe.
- Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt to the frosting.
- Heavy cream - Using heavy cream makes the frosting lighter and fluffier. You can use milk if you prefer, but the frosting won't be quite a light or as fluffy.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
305kcal
(15%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
282mg
(12%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
2925IU
(59%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 282mg | 12% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 2925IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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