Pumpkin Roll Cake (Edit recipe)

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Enjoy the best Pumpkin Roll recipe with rich pumpkin puree, warm spices, and a creamy filling. Perfect for any occasion, this easy-to-make dessert is a crowd-pleaser and sure to impress

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Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

15

Serves: 12

Ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375°F (190 °C). Grease a 10x15-inch jelly roll pan, then line it with parchment paper. Grease the parchment paper as well.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
In a separate bowl, beat the eggs and granulated sugar together until thick and pale yellow in color. This should take about 2-3 minutes.
Stir in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula to ensure an even thickness.
Bake in the preheated oven for 12-15 minutes or until the cake is lightly browned and springs back when touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
Starting at one of the shorter ends, gently roll up the cake with the towel, rolling tightly but not pressing too hard. Allow the rolled cake to cool completely on a wire rack.
In the meantime, prepare the filling. In a bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
Dust the pumpkin roll with powdered sugar for a finishing touch.
Refrigerate the pumpkin roll for at least 1-2 hours before serving to allow it to set.
When ready to serve, slice the pumpkin roll into rounds and enjoy!

Notes

Use pure pumpkin puree: Make sure to use pure canned pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sweeteners that can throw off the balance of flavors in the recipe.
Don’t overbake the cake: Keep a close eye on the cake while it’s in the oven, as overbaking can lead to a dry and brittle cake that may crack when rolled. The cake is done when it is lightly browned and springs back when touched.
Use a clean kitchen towel for rolling: A clean kitchen towel dusted with powdered sugar helps prevent the cake from sticking and aids in rolling it tightly. Make sure the towel is large enough to accommodate the size of your cake.
Roll While Warm: Rolling the cake while it’s still warm helps prevent cracks.
Cool completely: Allow the rolled cake to cool completely before adding the filling to avoid melting.
Refrigerate Before Slicing: Chilling the pumpkin roll before slicing helps set the filling and makes for cleaner cuts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	246
Fat:	10 g
Carbohydrates:	36 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	100 mg
Fiber:	0 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.