Pumpkin Roll with Cream Cheese Frosting
User Reviews
5
Pumpkin Roll with Cream Cheese Frosting
Description
This Pumpkin Roll with Cream Cheese Frosting combines a tender pumpkin-infused cake with a smooth, tangy cream cheese filling. The cake uses a blend of traditional fall spices—cinnamon, nutmeg, and cloves—along with a careful leavening mix to create a light yet moist texture. After baking, the cake is rolled warm in a powdered sugar-dusted towel to set its spiral shape and then unrolled for filling. The cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla complements the slightly spiced pumpkin cake, while chopped walnuts or pecans can be sprinkled inside or on top for added texture and flavor.
Baked in a jelly-roll pan, the cake’s thin layer ensures quick baking and ease of rolling without cracking. The dessert slices into pinwheel rounds showcasing the contrasting colors of the orange pumpkin cake and creamy white frosting. This makes the pumpkin roll attractive for fall entertaining or as a seasonal treat. Chilling the roll allows the frosting to firm up, making it easier to cut tidy slices.
The recipe calls for pumpkin puree, not pumpkin pie filling, to maintain the proper texture and flavor balance. Powdered sugar dusted on a kitchen towel prevents sticking and helps create a smooth roll. The subtle nutmeg and clove add depth without overpowering the pumpkin and cinnamon combination. While this pumpkin roll shines as a festive dessert, it can also serve as a sweet snack with coffee or tea during cooler months.
Ingredients
Pumpkin Roll Cake:
- 1/4 cup powdered sugar to sprinkle on the towel
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 3 egg at room temperature, large
- 1/2 cup granulated sugar 2 tablespoons
- 1/2 cup brown sugar optional - use white if you don't have it on hand
- 2/3 cup pumpkin puree NOT pumpkin pie filling, pure
Cream cheese frosting:
- 1 cup walnuts chopped - optional, also pecans can be used
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened, unsalted
- 1 teaspoon vanilla extract
Decoration:
- powdered sugar
Instructions
- Preheat oven to 375 degrees F.
- Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Lightly grease and flour paper.
- Lay a cotton kitchen towel on the counter and sprinkle it with a thin layer of 1/4 cup powdered sugar, or more if needed.
- In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl using an electric mixer, beat the eggs and sugar until thick and foamy.
- Beat in the pumpkin puree.
- Stir in the flour mixture into the egg mixture using a spatula, do NOT over mix.
- Spread the batter evenly onto the prepared pan. Sprinkle with finely chopped nuts on top if using.
Bake:
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
- Remove the pan from the oven and immediately loosen and turn the cake onto the prepared towel.
- Carefully peel off the wax paper and roll up the cake and towel together, starting with a narrow end. Cool on wire rack.
Filling:
- In a large bowl, using an electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth.
- If the frosting is too thin, add more powdered sugar, a little at a time.
- Once the cake has cooled to room temperature, carefully unroll it.
- Spread the cream cheese mixture over the cake and reroll it back.
- Wrap the dessert in plastic wrap and refrigerate it for at least 1-2 hours.
- Sprinkle with powdered sugar before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 304mg | 13% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 2967IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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