Pumpkin Roll
This Pumpkin Roll features moist, perfectly spiced pumpkin cake and a sweet luscious cream cheese filling - it's got a wow factor when served but actually quite easy to make, and perfect for any holiday table!
Servings: 8 slices
Ingredients
FOR THE CAKE
- 3/4 cup all-purpose flour , spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 large eggs , at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- powdered sugar (for dusting the towel)
FOR THE FROSTING
- 4 ounces cream cheese , softened to room temperature
- 1/2 cup unsalted butter , softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Take a jelly roll pan measuring 10x15 inches and line it with parchment paper, ensuring that the paper extends beyond all four sides. Set the prepared pan aside.
- In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, pumpkin pie spice, and salt. Give the dry ingredients a good whisk and set them aside.
- In a larger mixing bowl, add the eggs, granulated sugar, brown sugar, and vanilla extract. Use an electric hand mixer to beat the ingredients until the mixture becomes thick and frothy, around 5 minutes.
- Add the pumpkin puree into the egg mixture and mix it until you achieve a smooth consistency.
- Gradually add the dry ingredients to the wet mixture, stirring as you go to ensure everything is well combined.
- Transfer the batter to the prepared pan, spreading it evenly and making sure it reaches all four corners.
- Bake the batter in the oven for approximately 13-15 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, place a clean kitchen towel on the countertop and evenly sprinkle powdered sugar over it.
- Once the cake is done baking, immediately transfer it to the prepared kitchen towel while it's still hot. Very gently peel off the parchment paper from the cake.Take one end of the towel and fold it over the short end of the cake. Roll the cake gently with the towel. (Refer to the pictures and video for visual aid, if needed.) Set it aside to cool at room temperature for about 2 hours.
- While the cake is cooling, prepare the cream cheese frosting. Take a large mixing bowl and beat the softened cream cheese and butter together using an electric hand mixer until the mixture becomes smooth and fluffy. This should take around 8 minutes.Gradually add in the powdered sugar, one tablespoon at a time, along with the vanilla extract, continuing to mix until the frosting is well combined and reaches a creamy texture.
- Carefully and slowly unroll the cake from the towel and evenly spread the prepared cream cheese frosting over the cake, leaving about a one-inch gap between the longest side and the open end of the cake.
- Gently roll the cake again, this time without the towel. Place the cake on a platter and wrap it compactly in plastic wrap, twisting the ends. Let the cake chill in the refrigerator for 1 hour.
- Remove the cake from the plastic wrap, let it soften at room temperature for about 15 minutes, then slice, serve, and enjoy!
Notes
What pan should I use for pumpkin roll? For perfect results, use a jelly roll pan with dimensions of 10x15 inches. Avoid using a larger or smaller pan, as it may lead to uneven thickness.
Roll the cake while it's hot. Immediately roll the baked cake in a kitchen towel to maintain its shape and prevent any cracking while it cools. If you wait until it cools, it will break.
Don't skip the refrigeration step. It helps in obtaining clean slices and prevents the cake roll from cracking. Remember to trim off the ends before serving.
Nutrition
Calories: 452kcal · Carbohydrates: 69g · Protein: 5g · Fat: 18g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 0.5g · Cholesterol: 115mg · Sodium: 223mg · Potassium: 168mg · Fiber: 1g · Sugar: 56g · Vitamin A: 3825IU · Vitamin C: 1mg · Calcium: 66mg · Iron: 1mg