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Pumpkin Roll Recipe

Pumpkin Roll Recipe

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes (including chilling)
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Roll is a soft, spiced pumpkin sponge cake rolled around a sweet and creamy cream cheese filling, perfect for fall celebrations and holiday desserts.

Ingredients

Units Scale
Cake:
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (160g) canned pumpkin puree
Filling:
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 teaspoon vanilla extract
Topping:
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and mix until combined.
  4. Gently fold in the dry ingredients until just combined. Pour batter into prepared pan and spread evenly.
  5. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
  6. While cake bakes, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.
  7. Immediately after removing the cake from the oven, turn it out onto the prepared towel. Peel off parchment paper. Starting from the short end, gently roll the cake and towel together. Let cool completely.
  8. For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  9. Unroll cooled cake, spread filling evenly, and re-roll without the towel. Wrap in plastic wrap and chill for at least 1 hour before serving.
  10. Dust with powdered sugar before slicing and serving.

Notes

  • Be gentle when rolling the cake to prevent cracking.
  • Chill the cake well before slicing to ensure clean slices.
  • Can be made a day ahead and stored in the refrigerator wrapped tightly in plastic wrap.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/pumpkin-roll-recipe-2/