Pumpkin Roll Cake
User Reviews
5
Pumpkin Roll Cake
Description
The Pumpkin Roll Cake combines a light, moist sponge cake flavored with pumpkin puree and pumpkin pie spice with a smooth cream cheese frosting. The sponge is baked in a jelly-roll pan to create a thin layer that springs back when touched, indicating proper doneness. After baking, it is inverted onto a powdered sugar-sprinkled towel to roll while still warm, ensuring it forms without cracking.
The frosting is a blend of cream cheese, butter, powdered sugar, heavy cream, and vanilla, whipped to a smooth and creamy consistency. The balance between the spiced pumpkin cake and rich frosting creates a classic, comforting dessert.
This rolled cake is well-suited for slicing into individual servings for dessert or special occasions. The bright pumpkin flavor and spiced undertones make it a seasonal favorite, especially during fall.
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 egg large
- 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
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
- Use real pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Full-fat cream cheese performs best in the frosting; reduced-fat or fat-free versions may not set properly.
- Using salted butter is recommended; if using unsalted, add a pinch of salt to the frosting for balance.
- Heavy cream lightens the frosting texture, but milk can be substituted with a denser result.
- You can make your own pumpkin pie spice if unavailable, combining cinnamon, nutmeg, ginger, and allspice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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