Description
This Classic Pumpkin Roll is a delightful autumn dessert featuring a moist, spiced pumpkin cake rolled with a luscious cream cheese filling. Perfect for holiday gatherings or cozy fall treats, its tender texture and creamy center make it a favorite seasonal indulgence.
Ingredients
Scale
Cake
- 3 tablespoons Powdered Confectioners Sugar (for rolling)
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 3 Eggs
- 1 cup Granulated Sugar
- 2/3 cup Canned Pumpkin Purée
Filling
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Confectioners Sugar
- 6 tablespoons Unsalted Butter, softened
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 13×18-inch half sheet pan and line it with parchment paper. Grease and flour the parchment paper to prevent sticking.
- Prepare Towel for Rolling: Sprinkle 3 tablespoons of powdered confectioners sugar evenly over a thin cotton kitchen towel. This will help prevent the cake from sticking when rolled.
- Mix Dry Ingredients: In a small bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. Mix thoroughly to blend the spices and leavening agents.
- Beat Eggs and Sugar: In a large mixing bowl, beat 3 eggs and 1 cup granulated sugar until the mixture is thick and pale yellow, indicating that enough air has been incorporated for a light cake.
- Add Pumpkin and Dry Ingredients: Beat in 2/3 cup canned pumpkin purée until combined. Then gently stir in the dry ingredient mixture, blending well but without overmixing.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top springs back when lightly touched, indicating the cake is done.
- Roll the Cake: Immediately loosen the edges and turn the cake onto the prepared sugared towel. Carefully peel off the parchment paper. Starting with the narrow end, roll the cake and towel together tightly. Place on a wire rack to cool completely.
- Prepare the Filling: In a small bowl, beat 8 ounces softened cream cheese, 1 cup powdered confectioners sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract until smooth and creamy.
- Assemble the Pumpkin Roll: Once the cake has cooled, carefully unroll it and remove the kitchen towel. Spread the cream cheese filling evenly over the cake surface.
- Re-roll and Chill: Roll the cake back up without the towel, wrap it tightly in plastic wrap, and refrigerate for at least one hour to set.
- Serve: Before serving, optionally sprinkle additional powdered sugar over the top for a pretty finish. Slice and enjoy this classic pumpkin dessert.
Notes
- Use a thin cotton towel, not terry cloth, to avoid imprinting on the cake surface.
- Make sure the cake is warm when rolling the first time to prevent cracking.
- Softened cream cheese and butter blend better for a smooth filling.
- Refrigerate the roll well before slicing to keep the shape intact.
- Can be made a day ahead and stored tightly wrapped in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Roll, Pumpkin Dessert, Cream Cheese Filling, Fall Recipes, Holiday Dessert, Spiced Cake
