Description
This Classic Pumpkin Roll features a soft, moist pumpkin sponge flavored with cinnamon and cloves. A rich cream cheese filling creates a beautiful spiral, making it a lovely fall dessert for Thanksgiving, holidays, and special occasions.
Ingredients
For the pumpkin cake:
4 tablespoons powdered sugar, for the towel
3/4 cup (115 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (225 g) granulated sugar
2/3 cup (175 g) canned pumpkin
For the cream cheese filling:
8 ounces (227 g) cream cheese, softened
1 cup (125 g) powdered sugar
6 tablespoons (84 g) butter, softened
1 teaspoon vanilla extract
2 tablespoons powdered sugar, for dusting, optional
Instructions
1. Preheat the oven to 375°F. Grease a 13 x 18-inch half-sheet pan, line it with parchment paper, then grease and lightly flour the parchment. Dust a clean cotton kitchen towel with 4 tablespoons powdered sugar.
2. Whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl.
3. Beat the eggs and granulated sugar until thick and light in color. Then mix in the canned pumpkin.
4. Fold the dry ingredients into the pumpkin mixture until fully combined. Do not overmix.
5. Spread the batter evenly in the prepared pan.
6. Bake for 13 to 15 minutes, or until the cake springs back when lightly touched.
7. Immediately turn the hot cake onto the prepared towel. Carefully remove the parchment paper.
8. Starting from the short side, gently roll the warm cake together with the towel. Let it cool completely.
9. Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
10. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
11. Roll the cake back up without the towel.
12. Wrap the pumpkin roll tightly in plastic wrap and refrigerate it for at least 1 hour.
13. Dust with powdered sugar before slicing, if desired. Serve chilled.
Notes
Prepare the pan thoroughly by greasing it, lining it with parchment paper, then greasing and lightly flouring the parchment.
Dust the kitchen towel generously with powdered sugar to keep the warm cake from sticking.
Roll the cake while it is still hot to reduce the risk of cracks.
Do not overbake the cake, since a dry cake will crack more easily.
Allow the rolled cake to cool completely before adding the cream cheese filling.
Use softened cream cheese and butter for the smoothest filling.
Refrigerate the filled roll for at least 1 hour so it holds its shape and slices cleanly.
Wipe the knife clean between slices for a neat presentation.
Store the pumpkin roll tightly wrapped in the refrigerator for up to 4 days.
To freeze, wrap the chilled roll in plastic wrap and foil, then freeze it for up to 2 months. Thaw it overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 27 g
- Sodium: 192 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 71 mg