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Pumpkin Roll Recipe

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★★★★★

4.6 from 74 reviews

This classic Pumpkin Roll is a moist and flavorful pumpkin cake rolled with a luscious cream cheese filling. Perfectly spiced with cinnamon and pumpkin pie spice, it’s an elegant and delicious dessert for fall or any occasion, featuring a soft, tender cake rolled gently to prevent cracking and filled with a smooth, creamy frosting.

Ingredients

Scale

For the Pumpkin Cake:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Prep Pan: Preheat your oven to 350°F (175°C). Lightly spray a 10×15-inch jelly roll pan with cooking spray. Line it with parchment paper leaving an extra inch hanging over the long sides to easily lift the cake out later. Spray the parchment paper lightly with non-stick spray.
  2. Make Batter: In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and pumpkin pie spice. In a separate large bowl, beat the eggs with the sugar, pumpkin puree, and vanilla extract until smooth. Gradually add the dry ingredients into the wet mixture, stirring just until combined; do not overmix.
  3. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven promptly to avoid overbaking. While still hot, carefully lift the cake out using the parchment paper and place on a flat heat-safe surface.
  4. Roll Cake: Immediately, starting at one of the short ends, gently roll the cake up inside the parchment paper. This step is crucial to prevent cracking by allowing the cake to set in the rolled shape as it cools. Let the rolled cake cool completely on a wire rack.
  5. Prepare Filling: In a medium bowl, beat together the cream cheese, softened butter, vanilla extract, and powdered sugar using an electric mixer until the mixture is fluffy and smooth.
  6. Fill and Roll: Once the cake is completely cooled, carefully unroll it from the parchment paper. Spread the cream cheese filling evenly over the surface. Reroll the cake gently without the parchment paper. Wrap it tightly with plastic wrap and refrigerate for at least 1 hour to set.
  7. Serve: Before serving, optionally dust the top of the pumpkin roll with powdered sugar. Slice into pieces and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
  8. Make Ahead and Freezing: The assembled pumpkin roll can be made ahead and stored refrigerated for 1-2 days. Alternatively, bake and roll the cake, then refrigerate it rolled in parchment paper for up to one day before filling. For freezing, wrap the roll tightly with plastic wrap and aluminum foil and freeze for up to 3 months; thaw overnight in the refrigerator before serving.

Notes

  • It’s important to roll the cake while it is still hot from the oven to prevent cracking.
  • Use pumpkin pie spice for a balanced autumn flavor. If unavailable, mix cinnamon, nutmeg, ginger, and cloves as a substitute.
  • Cover and refrigerate leftovers to maintain freshness and texture.
  • Freezing allows you to prepare this dessert well in advance; just thaw completely before slicing.

Keywords: Pumpkin Roll, pumpkin roll cake, cream cheese filling, fall dessert, pumpkin dessert, holiday dessert, autumn recipe

Find it online: https://topreci.com/pumpkin-roll-recipe/