Description
This Classic Pumpkin Roll Recipe is a fall favorite featuring a light, spiced pumpkin cake rolled around a creamy, sweet cream cheese filling. Perfect for holiday celebrations, it's a crowd-pleaser and easy to prepare. Enjoy the combination of soft pumpkin cake and smooth cream cheese frosting in every bite!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- Powdered sugar (for rolling)
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Grease a 15x10-inch jelly roll pan, line with parchment paper, and grease the paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick and pale. Stir in pumpkin puree. Gently fold in the dry ingredients until just combined.
- Spread batter evenly into the prepared pan and bake for 13-15 minutes, or until the cake springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla together until smooth.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the surface. Roll the cake back up (without the towel) and wrap tightly in plastic wrap.
- Chill for at least 1 hour before slicing and serving.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- The roll can be made ahead and stored in the fridge for up to 3 days.
- For cleaner slices, use a sharp knife and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 220mg