Description
Soft, warmly spiced Pumpkin Rolls wrap tender pumpkin cake around a rich, creamy cream cheese filling. This make-ahead fall dessert is perfect for Thanksgiving and holiday gatherings.
Ingredients
Pumpkin Roll:
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree, not pumpkin pie filling
1/2 teaspoon vanilla extract
3/4 cup (about 107 g) all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Cream Cheese Filling:
8 ounces cream cheese, softened
4 tablespoons salted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and coat it with nonstick spray.
2. Whisk the eggs for about 30 seconds. Then mix in the granulated sugar, pumpkin puree, and vanilla extract.
3. Add the flour, baking powder, pumpkin pie spice, and salt. Whisk until the batter looks smooth.
4. Spread the batter evenly in the prepared jelly roll pan.
5. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is still hot, carefully roll it tightly from a short end with the parchment paper still attached.
7. Leave the rolled cake at room temperature until completely cool. This may take a couple of hours.
8. Meanwhile, beat the softened cream cheese, salted butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Slowly unroll the cooled pumpkin cake and gently peel away the parchment paper.
10. Spread the cream cheese filling over the cake in a thin, even layer.
11. Roll the filled pumpkin cake back up. Then wrap it tightly in plastic wrap.
12. Refrigerate the pumpkin roll until thoroughly chilled, for at least 1 to 2 hours.
13. Slice with a serrated knife, wiping the knife clean between slices, and serve chilled.
Notes
Roll the cake immediately after baking to establish its shape and reduce cracking.
Let the eggs, cream cheese, and butter sit at room temperature for about 30 minutes for smoother mixing.
Measure flour by spooning it into the measuring cup and leveling the top. Do not pack the flour.
Avoid overbaking because a dry pumpkin cake cracks more easily.
Unroll the cooled cake gently to help prevent tearing.
Spread the cream cheese filling in a thin, even layer.
Chill for at least 1 to 2 hours before cutting.
Use a serrated knife and wipe it clean between slices for cleaner cuts.
Dust the pumpkin roll with powdered sugar just before serving if desired.
Fresh pumpkin puree can replace canned pumpkin puree if it is thick. Strain excess moisture when necessary.
For a gluten-free version, use a quality 1:1 gluten-free baking flour and check that the baking powder is gluten-free.
You can use a 9×13-inch pan if necessary, but adjust the batter amount and baking time because the cake will turn out thicker.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, tightly double-wrap the pumpkin roll in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 months.
Thaw frozen pumpkin roll overnight in the refrigerator.
You can prepare the pumpkin roll 2 to 3 days ahead and refrigerate it tightly wrapped.
For a softer texture, let chilled slices sit at room temperature for 10 to 15 minutes before serving. Reheating is unnecessary.