Description
Delightful pumpkin rolls bring autumn’s warmth to your dessert table with rich spices and creamy filling. Rolled cake layers blend sweet pumpkin flavor and cream cheese frosting for a classic seasonal treat you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 3 eggs
- 1 cup sugar
- 1 cup all-purpose flour
Leavening and Spice Ingredients:
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
Filling and Frosting Ingredients:
- 8 ounces (226 grams) cream cheese
- 1/4 cup (57 grams) butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, ensuring complete coverage with slight overhang.
- Whip eggs and sugar in a large mixing bowl until the mixture becomes pale, fluffy, and significantly thickened, creating a ribbon-like texture when lifted.
- Gently fold pumpkin puree into the egg mixture, maintaining the delicate volume and ensuring even incorporation.
- Sift together flour, baking powder, and pumpkin pie spice, then carefully fold into the wet ingredients until a smooth, uniform batter forms.
- Spread the batter evenly across the prepared pan, using an offset spatula to create a thin, consistent layer that reaches all corners.
- Bake for 12-15 minutes until the cake springs back when lightly touched and edges begin to pull away from the pan sides.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar and carefully invert the hot cake onto the towel.
- Peel off the parchment paper and roll the cake with the towel, starting from the short end, allowing it to cool completely in this cylindrical shape.
- Whip cream cheese, butter, vanilla, and powdered sugar until the filling becomes light, smooth, and free of lumps.
- Carefully unroll the cooled cake, spread the cream cheese filling evenly, leaving a small border around the edges.
- Re-roll the cake without the towel, ensuring a tight but gentle roll to prevent cracking.
- Refrigerate for at least one hour to set the filling and enhance flavor, then slice into elegant rounds before serving.
Notes
- Ensure eggs are at room temperature for better volume and smoother mixing when beating with sugar.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture of the roll.
- Dust the kitchen towel with powdered sugar before rolling the hot cake to prevent sticking and add subtle sweetness.
- Whip cream cheese filling until completely smooth to avoid lumps and create a creamy, luxurious texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg