Description
A delightful dessert featuring a soft, spiced pumpkin cake wrapped around a luscious cream cheese filling. Perfect for holiday gatherings or any special occasion, this Pumpkin Roll combines the comforting flavors of pumpkin with a creamy, indulgent filling.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan (or baking sheet) and line it with parchment paper. Grease the parchment paper as well.
- Make the Cake Batter: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
- Mix Wet Ingredients: In a large bowl, beat the eggs and sugar until thick and pale, about 2-3 minutes. Add the pumpkin purée and vanilla extract, and mix until smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched. Do not overbake.
- Roll the Cake: While the cake is baking, lay out a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately turn the cake out onto the powdered sugar-covered towel. Carefully peel off the parchment paper.
- Roll the Cake in the Towel: Starting at the narrow end, gently roll the warm cake (with the towel) into a tight spiral. Allow the cake to cool completely, rolled up, for about 1 hour.
- Make the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Unroll and Fill the Cake: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Roll the Cake Again: Gently re-roll the cake (without the towel) into a tight spiral. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before serving, dust the pumpkin roll with powdered sugar. Slice and enjoy!
Notes
- Ensure the cake is still warm when rolling with the towel to prevent cracking.
- If using a bundt pan, adjust baking time and cooling methods accordingly.
- The pumpkin roll can be made a day in advance and stored in the refrigerator
- Prep Time: 30 minutes
- Cook Time: 13-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 25g
- Sodium: 180 mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg