Pumpkin Roll Recipe
User Reviews
5
Pumpkin Roll Recipe
Description
The Pumpkin Roll Recipe produces a delicate cake infused with pumpkin puree and warm spices like cinnamon and pumpkin pie spice. The batter is baked in a large rimmed sheet pan, resulting in a thin, tender cake that is pliable enough to roll without breaking. Its surface is dusted with powdered sugar to keep it from sticking during rolling. The filling is a mixture of room-temperature cream cheese, butter, powdered sugar, and vanilla extract, creating a smooth and creamy contrast to the spiced cake.
The rolling technique ensures the cake retains moisture and forms an attractive spiral showcasing the creamy filling inside. It is typically sliced to show this contrast, making for an appealing presentation. This pumpkin roll pairs well with coffee or tea and works well as a make-ahead dessert, lightly dusted with extra powdered sugar before serving.
Use a 13x18-inch baking sheet for best results; using a smaller jelly roll pan will yield a thicker cake requiring a longer bake time. After assembly, wrap the roll tightly in plastic wrap and refrigerate until ready to serve to maintain its shape and freshness.
Ingredients
Cake Ingredients
- 1/4 cup powdered sugar to dust the towel, plus more to serve
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt fine sea salt
- 3 egg room temp, large
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
Filling Ingredients
- 8 oz cream cheese room temperature
- 6 Tbsp butter room temperature, unsalted
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Prep Ahead
- Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line with a large sheet of parchment paper that goes up the sides of the pan. Grease and flour the parchment paper also. On a work surface, lay out a clean thin kitchen towel and generously dust the top with 1/4 cup powdered sugar.
Make the Pumpkin Cake Roll
- In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside.
- In a second large mixing bowl, beat together the eggs and sugar for 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened. Add the pumpkin puree and with the mixer on low speed, continue mixing until incorporated. Add the flour mixture and continue mixing on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.
- Spread the batter evenly into the prepared cake pan and bake for 12-14 minutes or until the top springs back when touched. Note: a dark-colored pan will bake faster. Immediately turn the cake onto the prepared towel then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1 1/2 hours.
Make the Filling
- In a large mixing bowl, or the bowl of your stand mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined. Then increase to high speed and beat 2-3 minutes until fluffy, scraping down the bowl as needed.
Assemble the Pumpkin Roll
- Unroll the cooled cake and use an offset spatula to spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake using the towel to help you keep a tight roll. Trim the ends for a prettier presentation if desired and dust the top and sides of the cake with powdered sugar. Slice and serve.
Notes
- Use a 13x18-inch baking sheet for the appropriate cake thickness; smaller pans require longer baking.
- Wrap the completed roll tightly in plastic wrap and refrigerate to keep it moist and maintain shape.
- Before rolling, dust the towel generously with powdered sugar to prevent sticking.
- Serve dusted with additional powdered sugar for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbs | 43g | |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 172mg | 7% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 2872IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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