Pumpkin Roll Recipe
This easy Pumpkin Roll Recipe features a soft, warmly spiced pumpkin cake rolled with creamy cream cheese filling. My simple parchment-paper method makes the cake easy to roll without the mess of a powdered sugar towel.
Servings: 8
Cost: $10
Equipment
- 1 10×15-inch Jelly Roll Pan
- parchment paper
- hand mixer
- measuring cup
- measuring spoons
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2/3 cup Pumpkin Puree
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 8 ounce brick of cream cheese at room temperature
- 1 cup powdered sugar sifted, plus more for dusting
- 6 tablespoons butter or margarine softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Coat a 10×15-inch jelly roll pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang, then lightly coat the parchment with cooking spray.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cardamom and salt.
- Beat the eggs, granulated sugar and brown sugar until thick and pale. Beat in the pumpkin puree.
- Gently fold the dry ingredients into the pumpkin mixture just until combined. Spread the batter evenly in the prepared pan.
- Bake for 13–15 minutes, or until the center springs back when lightly pressed. If using a dark-colored pan, begin checking around 11 minutes.
- Immediately lift the warm cake from the pan using the parchment paper. Starting at a short end, slowly roll the cake and parchment together. Cool completely on a wire rack while rolled.
- Beat the cream cheese, powdered sugar, softened butter and vanilla until smooth.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border.
- Roll the cake back up, gently peeling away the parchment paper as you go.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Roll the cake immediately after it comes out of the oven while it is still warm and flexible.
- Cool the cake completely while rolled before adding the cream cheese filling.
- If using a dark-colored pan, begin checking for doneness around 11 minutes.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Leave about a 1/2-inch border around the filling so it doesn’t squeeze out as you roll.
- Refrigerate the finished pumpkin roll for at least 1 hour before slicing.
- Store tightly covered in the refrigerator for up to 4 days.
- To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 410kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 327mg | Potassium: 166mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3911IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg