Description
This homemade Pumpkin Roll is a delightful fall dessert featuring a soft, spiced pumpkin cake rolled around a luscious cream cheese filling. Perfectly balanced with cinnamon and pumpkin pie spice, this easy-to-make roll is great for holidays and cozy gatherings.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling:
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pumpkin cake.
- Prep Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving an extra inch hanging over the long edges for easy cake removal. Lightly grease the parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice to ensure even distribution of spices.
- Mix Wet Ingredients: In a separate bowl, beat together the eggs, granulated sugar, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients bowl, stirring just until no dry streaks remain. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake Cake: Bake the batter for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Watch carefully since ovens vary in temperature and baking time.
- Roll Cake: Immediately after baking, lift the parchment paper and warm cake out of the pan onto a flat, heat-safe surface. Starting from a short edge, gently roll the cake with the parchment paper inside to prevent cracking. Allow the cake to cool completely while rolled on a wire rack.
- Prepare Filling: While the cake cools, beat the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until the filling becomes fluffy and smooth.
- Frost and Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a 1-inch border around the edges. Roll the cake back up gently, this time without the parchment paper. Wrap closely with plastic wrap.
- Chill: Refrigerate the rolled cake for at least 1 hour to allow the filling to set and the flavors to meld.
- Serve: Before serving, dust the top with additional powdered sugar if desired. Slice and enjoy your delicious pumpkin roll.
Notes
- Make Ahead Instructions: You can assemble the pumpkin roll and refrigerate it covered for 1-2 days. Alternatively, bake and roll the cake in parchment to cool, then refrigerate while rolled for up to one day before adding the filling.
- Freezing Instructions: Wrap the pumpkin roll tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of roll)
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
