Pumpkin Roll
A cozy fall dessert made with spiced pumpkin sponge and a tangy cream cheese swirl. This rolled cake is easy, elegant, and absolutely delicious!
Equipment
- - Jelly roll pan
- Mixing bowls
- Electric mixer
- Parchment paper
- - Kitchen towel
- - Plastic wrap
Ingredients
- #### Cake
- - ¾ cup all-purpose flour
- - 1 tsp baking powder
- - ½ tsp baking soda
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - ¼ tsp salt
- - 3 large eggs
- - 1 cup granulated sugar
- - ⅔ cup pumpkin puree
- - 1 tsp vanilla extract
- #### Filling
- - 8 oz cream cheese softened
- - 4 tbsp unsalted butter softened
- - 1 cup powdered sugar
- - 1 tsp vanilla extract
- #### Assembly
- - ¼ cup powdered sugar for towel
- - Extra powdered sugar for garnish
- - Parchment paper
- - Kitchen towel thin, lint-free
Instructions
- Preheat oven to 375°F. Line jelly roll pan with parchment and lightly grease.
- Whisk dry ingredients in a bowl.
- Beat eggs and sugar until thick and pale. Mix in pumpkin and vanilla.
- Fold dry ingredients into wet.
- Spread batter into pan and bake 13–15 minutes.
- Invert cake onto towel dusted with powdered sugar and roll while warm. Let cool.
- Beat filling ingredients until smooth.
- Unroll cake, spread filling, re-roll, and wrap in plastic.
- Chill 1 hour. Dust with powdered sugar and slice.
Notes
- Roll cake while warm to prevent cracking.
- Chill before slicing for clean cuts.
- Store in fridge for up to 3 days or freeze up to 2 months.
- Chill before slicing for clean cuts.
- Store in fridge for up to 3 days or freeze up to 2 months.