Description
This Classic Pumpkin Roll is a delightful spiced pumpkin cake rolled around a creamy vanilla cream cheese filling. Perfect for fall celebrations or any time you crave a moist, flavorful dessert with autumnal spices and a luscious, tangy cream cheese center.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- Powdered sugar (for dusting and rolling)
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your batter is ready.
- Line the Pan: Line a 15×10-inch jelly roll pan with parchment paper, then grease it lightly to prevent sticking and help with easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar until the mixture is thick, pale, and fluffy, indicating enough air has been incorporated for a light cake.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract into the egg and sugar mixture until well combined.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet ingredients carefully until just combined, taking care not to overmix to keep the cake tender.
- Bake the Cake: Evenly spread the batter in the prepared jelly roll pan, smoothing the top with a spatula.
- Bake: Place the pan in the oven and bake for 13-15 minutes, or until the top is springy to the touch and a toothpick inserted near the center comes out clean.
- Roll the Cake: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and dust the top of the cake with more powdered sugar to prevent sticking.
- Roll Up and Cool: Using the towel to help, roll the cake up tightly from the short end and let it cool completely in this rolled shape to set its form without cracking later.
- Prepare the Filling: In a bowl, beat together the softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract until the mixture is smooth and creamy.
- Assemble the Roll: Once the cake has cooled, gently unroll it and evenly spread the cream cheese filling over the surface, being careful not to tear the cake.
- Re-roll Without Towel: Roll the cake back up carefully without the towel, forming a neat spiral with the filling.
- Chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before slicing, dust the top of the pumpkin roll with additional powdered sugar for a decorative finish, then cut into 8-10 slices and serve.
Notes
- Use room temperature ingredients for the smoothest batter and filling.
- Be gentle when rolling the cake to prevent cracks or breaks.
- Chilling the roll helps it hold its shape and makes slicing easier.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
