Description
This classic Pumpkin Roll Recipe features a moist homemade pumpkin cake infused with warm spices and filled with a silky cream cheese frosting. Rolled to perfection, this dessert makes a stunning presentation for fall gatherings or holiday celebrations. The cake is baked thin and rolled while warm to ensure no cracking, then chilled to set the luscious frosting inside.
Ingredients
Scale
Cake Ingredients
- ¾ cup all-purpose flour (90g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin puree (160g)
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 package (8 ounces, 226g) cream cheese, at room temperature
- 1 cup powdered sugar, sifted (120g)
- 6 tablespoons butter, room temperature (80g)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (30g), for dusting towel
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch or two on the sides to help lift the cake out after baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Whisk well and set aside.
- Mix Wet Ingredients: In a large bowl, whisk or beat the eggs, granulated sugar, and vanilla extract until the mixture is light in color and smooth.
- Add Pumpkin: Stir in the pumpkin puree until fully combined and smooth.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.
- Pour and Smooth Batter: Pour the batter into the prepared pan and smooth evenly with a spatula. The batter will be thin, which is expected.
- Bake the Cake: Bake for 13 to 15 minutes, until the cake springs back when lightly pressed in the center.
- Roll Cake While Hot: Generously dust a clean tea towel with ¼ cup powdered sugar. Once the cake is done, carefully lift it out of the pan using the parchment paper and invert it onto the sugared towel. Peel off the parchment paper, then roll the cake tightly in the towel starting from a short end. Let the rolled cake cool completely on a wire rack.
- Make Frosting: Beat the softened cream cheese and butter together on medium speed until smooth and combined. Add the vanilla extract and sifted powdered sugar, then continue beating for about 2 minutes until the frosting is fluffy and light in color.
- Frost and Roll Again: Carefully unroll the cooled cake onto a flat surface. Spread the cream cheese frosting evenly over the cake, leaving about half an inch border unfrosted on one short side. Roll the cake back up, this time without the towel, starting from the side opposite the unfrosted edge.
- Chill and Serve: Place the rolled cake on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour to allow the frosting to set. Before serving, dust with powdered sugar and slice with a sharp serrated knife.
Notes
- Ensure the cake is rolled while still warm to prevent cracks.
- Use a tea towel dusted generously with powdered sugar to help in rolling without sticking.
- Allow the cake to chill for at least an hour so the frosting firms up and slices cleanly.
- Use a serrated knife for clean, neat slices.
- This roll can be made a day ahead and refrigerated for convenience.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 284 kcal
- Sugar: 30 g
- Sodium: 235 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 81 mg
