Pumpkin Roll

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5 from 1 vote

A pumpkin roll combines spiced pumpkin cake and creamy filling in a delightful spiral, embodying the joy of autumn.

Prep Time20

Cook Time15

Total Time2

Course: Dessert

Servings:

Calories: 254kcal

Author: Melissa Griffiths

Ingredients

For the cake:
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree not pumpkin pie filling
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
powdered sugar for dusting
For the filling:
1 cup powdered sugar
8 ounces cream cheese 1 package at room temperature
4 tablespoons unsalted butter at room temperature
½ teaspoon pure vanilla extract
Additional powdered sugar for sprinkling on top

Instructions

Preheat your oven to 375°F (190°C). Prepare a jelly roll pan (or a 10x15 inch shallow pan) by lining it with parchment paper and spraying with non-stick baking spray.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for about 5 minutes, until they're light and frothy.
Gradually add the white granulated sugar to the beaten eggs, continuing to mix until fully incorporated.
Stir in the pumpkin puree and lemon juice until evenly mixed.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Sifting these ingredients ensures they're well combined and free of lumps.
Gradually fold the dry ingredients into the pumpkin mixture until just combined, taking care not to overmix.
Spread the batter evenly into the prepared pan.
Bake in your preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, sprinkle a clean tea towel generously with powdered sugar.
Immediately after removing the cake from the oven, carefully invert it onto the powdered sugar-dusted tea towel.
Starting at one short end, roll the cake up with the towel. Let it cool completely in this rolled position.
For the filling:
In a large bowl, beat together the powdered sugar, room-temperature cream cheese, room-temperature butter, and vanilla extract until the mixture is smooth and creamy.
Once the cake has cooled completely, carefully unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Re-roll the cake without the towel, using the towel as a guide. Be sure to roll the cake tightly to ensure a nice spiral of filling.
Sprinkle the top of the cake with additional powdered sugar before slicing and serving.

Notes

It's important to use room temperature cream cheese and butter for the filling to ensure a smooth, lump-free texture.
Rolling the warm cake in a tea towel helps it take on its rolled shape without cracking.
The rolled cake needs to be completely cool before you add the filling, or the filling may melt.
If you prefer a different type of cream cheese filling, you could add a bit of lemon zest or substitute some or all of the vanilla extract with another extract, like almond or maple.
This cake can be made a day in advance and kept in the refrigerator, tightly wrapped in plastic wrap.
Store leftovers in the refrigerator for up to 3-4 days.
If your cake does crack on the top, don't worry, just fill in the crack with powdered sugar. It's my favorite trick and no one can tell.

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