Description
This Pumpkin Roll is a fall favorite that combines a light and fluffy cake with a rich and creamy filling. Perfect for holiday gatherings or as a sweet treat any time of the year!
Ingredients
Units
Scale
- 1/4 cup powdered sugar, to dust the towel, plus more to serve
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- Filling Ingredients:
- 8 oz cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. Lightly dust the paper with powdered sugar.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Set aside.
- In a separate bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 3-4 minutes until the mixture is thick and pale.
- Stir in the pumpkin puree, then fold in the dry ingredients until fully combined.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely.
- While the cake is cooling, make the filling by beating the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until fully combined and creamy.
- Once the cake has cooled, unroll it and spread the cream cheese filling evenly over the surface.
- Carefully roll the cake back up without the towel, then place it seam-side down on a serving platter.
- Dust the top with additional powdered sugar and refrigerate for 1 hour before slicing and serving. Enjoy!
Notes
- Make sure the cake is completely cooled before adding the filling to avoid melting the cream cheese mixture.
- Store any leftover pumpkin roll in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg