Description
This delightful Pumpkin Roll Cake is a classic autumn dessert featuring a spiced pumpkin-flavored sponge cake rolled with a rich and creamy homemade cream cheese filling. Light, moist, and bursting with seasonal flavors, this cake is perfect for holiday gatherings or cozy fall afternoons.
Ingredients
For the Pumpkin Cake
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- ¼ cup powdered sugar (to sprinkle on towel)
For the Cream Cheese Filling
- 8 oz cream cheese, room temperature
- ¼ cup salted butter, softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 375 degrees F. Sprinkle powdered sugar evenly over a large tea towel and lay it flat on a clean surface. Line a 13×17-inch jelly roll pan with parchment or wax paper and lightly grease it with spray or butter.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the whisk attachment or with a handheld mixer, beat the eggs and granulated sugar on high speed for about 2 minutes until pale and thick. Add the pumpkin puree and vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Bake the cake: Pour and spread the batter evenly onto the prepared pan, leaving a ¼-inch border around the edges. Bake in the preheated oven for 14-15 minutes until the cake is set and springs back lightly when touched.
- Roll the cake: As soon as the cake comes out of the oven, carefully invert it onto the powdered sugar-covered towel. Remove the parchment paper and immediately roll the cake and towel together from one short edge. Let it cool completely rolled up.
- Prepare filling: Using a mixer, beat the softened butter until fluffy. Add cream cheese and beat until smooth with no lumps. Mix in vanilla extract, cinnamon, and sea salt until combined. Gradually add powdered sugar, one cup at a time, beating well after each addition until a smooth frosting forms.
- Assemble the roll: Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface. Re-roll the cake without the towel and place it seam-side down on a serving plate.
- Chill and serve: Refrigerate the cake for at least 1 hour to set the filling. Optionally, dust with powdered sugar before slicing and serving chilled.
Notes
- Use fresh pumpkin puree for the best flavor or canned pumpkin puree labeled 100% pumpkin.
- Rolling the cake while warm prevents cracking and helps it hold its shape.
- Ensure cream cheese and butter are at room temperature for a smooth frosting.
- The cake can be made a day in advance and stored wrapped in plastic wrap in the refrigerator to enhance flavor melding.
- Use a serrated knife to gently slice the roll to maintain clean edges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
