Description
This classic Pumpkin Roll recipe features a moist and tender pumpkin sponge cake rolled with a rich and creamy cream cheese filling, spiced perfectly with cinnamon and pumpkin pie spice. Perfect for fall gatherings and holiday celebrations, it’s a delightful dessert that impresses with its beautiful swirl and melt-in-your-mouth texture.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Frosting
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin sponge cake.
- Prepare Pan: Lightly grease a 10x15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, ensuring the paper sticks and leaves an extra inch overhang on the long sides for easy cake removal. Lightly grease the parchment paper afterward.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the eggs, granulated sugar, vanilla extract, and canned pumpkin puree. Whisk until smooth and well blended.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Avoid overmixing to keep the cake tender. Spread the batter evenly in the prepared jelly roll pan.
- Bake Cake: Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Since oven temperatures vary, watch closely to avoid overbaking.
- Roll Cake While Warm: Immediately after removing the cake from the oven, lift the parchment paper with the hot cake onto a flat, heat-safe surface. Starting from a short end, gently and slowly roll the cake together with the parchment paper into a log shape. Let it cool completely while rolled on a wire rack to prevent sweating.
- Prepare Frosting: While the cake cools, use an electric mixer to blend the softened cream cheese, softened butter, vanilla extract, and powdered sugar until the frosting is fluffy and smooth.
- Fill and Re-roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch border around the edges. Then, carefully roll the cake back up without the parchment paper.
- Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling. Before serving, dust with additional powdered sugar if desired. Slice and enjoy your pumpkin roll!
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use fresh pumpkin puree for the best flavor or canned pumpkin labeled 100% pumpkin.
- Chilling the roll before slicing makes it easier to cut cleaner slices.
- Serve within 3-4 days and keep refrigerated due to the cream cheese filling.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if homemade spice blend is preferred.
