Pumpkin Roll
Soft, spiced pumpkin cake rolled with creamy filling makes a beautiful and delicious fall dessert everyone will love.
Ingredients
For the pumpkin cake:
- ¾ cup (105 grams) all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (213 grams) light or dark brown sugar
- ⅔ cup (180 grams) canned pumpkin puree
- 2 large eggs
- 2 tablespoon (28 grams) salted butter , melted
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 4 oz (113 grams) cream cheese , at room temperature
- 4 tablespoons (56 grams) salted butter , at room temperature
- 2 cups (205 grams) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper and grease with nonstick baking spray. Cut a second piece of parchment paper the same size and set aside.
- In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. In a second bowl whisk together the brown sugar, pumpkin puree, eggs, melted butter, and vanilla extract. Add dry ingredients to the pumpkin mixture and whisk until no streaks of flour remain.
- Pour cake batter into the prepared pan and spread it into an even layer all the way out to the edges so it bakes evenly. Bake until the cake appears dry, starts to pull away from the edges of the pan, and springs back when pressed, about 10-12 minutes.
- As soon as the cake comes out of the oven, run a spatula around the edges of the cake and carefully slide it out onto a clean surface. Spray the second sheet of parchment paper with nonstick spray and place spray side-down on top of the cake. Place a clean thin towel on top of the parchment paper, which will keep the cake from rolling up too tight and cracking. Start with one short end and carefully roll the hot cake up into a log (use a second towel to protect your hands, if needed). The cake will resist at first, but it will get easier as you roll.
- Let the cake cool on a wire rack until cooled to room temperature, about 30-45 minutes.
- Meanwhile, prepare the cream cheese frosting. Add cream cheese, butter, powdered sugar, vanilla extract and salt to mixer bowl and beat on low until combined, then increase speed to medium high and beat for 3-4 minutes until light and fluffy, pausing once to scrape down the bowl.
- When the pumpkin cake has cooled, carefully unroll it and remove the towel and top parchment paper. The parchment may stick slightly, use a spatula as needed to carefully peel it off of the cake. Top the unrolled cake with the frosting and spread it out in an even layer, leaving a ½-inch border around all of the sides.
- Starting with the same short end, carefully roll the cake back up into a log, removing the bottom parchment paper from the cake as you go. Once the cake has been rolled up completely, cover tightly with plastic wrap and chill in the fridge for at least 2 hours to firm up the frosting.
- When ready to serve, remove plastic wrap. Cut into slices and dust with powdered sugar (optional). Serve slices topped with chopped candied pecans, if desired.
Notes
- Make your own pumpkin pie spice: ½ teaspoon ground cinnamon, ¼ teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice.
- Make this pumpkin roll ahead of time. The rolled-up (unfilled) cake will keep at room temperature for up to 24 hours. The filled cake can be stored in the fridge wrapped in plastic wrap for up to 5 days, though it will be at its best if served within 2 days.
Calories: 277kcal, Carbohydrates: 46g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 52mg, Sodium: 234mg, Potassium: 105mg, Fiber: 1g, Sugar: 38g, Vitamin A: 2460IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg
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