Description
Harvest season welcomes this classic pumpkin roll recipe with creamy cream cheese filling, promising delightful autumn flavors. Rolled perfection combines spiced cake and silky frosting, inviting you to savor each delectable slice.
Ingredients
Scale
Cake Ingredients:
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Cake Mix:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Filling Ingredients:
- 1 cup powdered sugar
- 8 ounces (226 grams) cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Prepare a spacious 15×10-inch jelly roll pan by generously greasing and lining with parchment paper. Preheat oven to 375°F.
- Combine dry ingredients in a medium bowl, whisking flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until thoroughly blended.
- In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes thick and pale, creating a smooth base.
- Incorporate pumpkin and vanilla into the egg mixture, blending until completely integrated.
- Gradually fold dry ingredients into the wet mixture, stirring gently until a uniform batter forms without lumps.
- Distribute batter evenly across the prepared pan, ensuring a smooth, consistent layer.
- Bake for 13-15 minutes, watching for the cake to become springy and lightly golden when touched.
- Immediately transfer hot cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake with the towel, starting from the short end, allowing it to cool completely while maintaining the rolled shape.
- Prepare cream cheese filling by whipping cream cheese, butter, powdered sugar, and vanilla until silky and uniform.
- Gently unroll the cooled cake and spread the cream cheese mixture in an even layer.
- Carefully re-roll the cake without the towel, sealing the filling inside.
- Refrigerate for at least 1 hour to set the roll and enhance flavor before slicing and serving.
Notes
- Swap powdered sugar for coconut sugar to reduce refined sugar intake and add a subtle caramel-like flavor.
- Dust the cake roll with cinnamon or pumpkin pie spice for an extra warming, aromatic touch.
- Use dairy-free cream cheese and vegan butter alternatives to make this recipe completely plant-based and suitable for lactose-intolerant guests.
- Prevent cake cracking by rolling the cake while it’s still warm and using a clean, lint-free kitchen towel generously coated with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 198 kcal
- Sugar: 18 g
- Sodium: 182 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 58 mg