Description
This Easy Pumpkin Roll is a delightful fall dessert featuring a light, spiced pumpkin cake rolled around a fluffy cream cheese filling. Perfect for seasonal celebrations or a cozy treat, this recipe combines warm spices and creamy sweetness for a deliciously moist and tender pumpkin roll.
Ingredients
Dry Ingredients
- 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
Wet Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin puree
- 2 teaspoons vanilla extract (divided)
Frosting
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×21-inch baking sheet with parchment paper, leaving an extra inch around the edges to help lift the cake out later.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sugar, pumpkin puree, and 2 teaspoons of vanilla extract until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour streaks remain. Avoid overmixing to keep the cake light.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 11-13 minutes, or until the cake springs back when lightly pressed.
- Prepare for Rolling: While baking, place a clean, thin kitchen towel on your work surface and liberally sprinkle it with powdered sugar to prevent sticking.
- Roll the Cake: Remove the cake from the oven and, using the parchment paper, lift it out and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside. This will help it keep its shape without cracking. Let it cool completely in this rolled form.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Add 1 teaspoon vanilla extract and the powdered sugar, beating until light and creamy.
- Unroll and Frost: Gently unroll the cooled cake and spread the cream cheese frosting evenly over the surface, leaving about 1/4 inch clear on the sides and top (to avoid spillage when re-rolling).
- Re-roll and Chill: Carefully reroll the cake without the towel this time, wrap it in plastic wrap, and refrigerate for at least 1 hour to set before slicing and serving.
Notes
- Using parchment paper and a towel sprinkled with powdered sugar helps to prevent the cake from cracking and sticking when rolling.
- If using a smaller 10×15-inch jelly roll pan, baking time may vary; monitor closely to avoid overbaking.
- Make sure the cream cheese and butter are fully softened to achieve a smooth frosting.
- For a cleaner cut, refrigerate the rolled cake well before slicing.
- The balance between rolling tight and gentle is key to keep the cake intact and beautiful.
- This pumpkin roll keeps well covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
