Description
This Pumpkin Roll Recipe is a delightful seasonal dessert featuring a moist pumpkin-flavored sponge cake rolled with a smooth and creamy cream cheese frosting. Perfect for autumn celebrations, it combines warm spices and a luscious filling for a classic treat that slices beautifully and impresses guests.
Ingredients
Scale
For the Pumpkin Cake:
- 3 large eggs (150 grams, room temperature)
- â…” cup pumpkin puree (151 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (107 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ¾ cup all-purpose flour (90 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¼ teaspoon kosher salt
For the Cream Cheese Frosting:
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 6 tablespoons unsalted butter (85 grams, room temperature, ¾ stick)
- 1 cup powdered sugar (113 grams, plus more for dusting)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F. Spray a 10×15-inch jelly roll pan with oil, then line it with parchment paper and spray the parchment to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Stir them together until thoroughly blended.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Combine Ingredients: Add the dry ingredients to the wet pumpkin mixture and mix gently until just combined, taking care not to overmix which could toughen the cake.
- Fill Pan: Pour the batter into the prepared jelly roll pan and spread it evenly all the way to the edges for a uniform thickness.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched, indicating it is cooked through but still moist.
- Roll Cake: Dust a clean kitchen towel generously with powdered sugar. Invert the baked cake onto the towel, peel off the parchment paper, and starting at the short end, roll the cake into a log shape inside the towel. Place the rolled cake on a wire rack and allow it to cool completely to set its shape.
- Prepare Frosting: While cake cools, use a hand mixer to beat the cream cheese in a medium bowl until smooth. Add the unsalted butter and beat until fully combined. On low speed, gradually add powdered sugar and vanilla extract, then increase speed and beat the frosting until creamy and fluffy.
- Frost Cake: Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese frosting evenly over the surface of the cake.
- Roll Filled Cake: Carefully roll the cake back up, this time without the towel, ensuring the frosting remains inside and the roll is tight but not compressed.
- Chill: Transfer the assembled pumpkin roll to a serving platter, cover it loosely, and refrigerate for at least 30 minutes to firm up the frosting and allow flavors to meld.
- Serve: Dust the rolled pumpkin cake with additional powdered sugar before slicing into 10 equal slices and serving.
Notes
- Use fresh pumpkin puree or canned 100% pumpkin – avoid pumpkin pie filling which includes added spices and sugar.
- Ensure eggs and cream cheese are at room temperature for the best batter and frosting texture.
- Rolling the cake while warm prevents cracking, but let it cool completely before frosting to avoid melting the cream cheese layer.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can decorate with a light dusting of cinnamon along with powdered sugar for extra flavor and presentation.
