Pumpkin Cake Roll
Delight in the irresistible flavors of autumn with this stunning Pumpkin Cake Roll, a crowd-pleasing dessert that combines moist pumpkin sponge cake and a luscious cream cheese filling. Infused with warm spices like cinnamon and nutmeg, this rolled cake embodies the essence of fall, offering a delicate balance of sweetness and spice. The unique jelly-roll technique creates elegant swirls of creamy goodness in every slice, making it as visually impressive as it is delicious. Perfect for holiday gatherings or a seasonal treat, this recipe is surprisingly simple, with just 20 minutes of prep time. Dust it with powdered sugar for a beautiful finishing touch and watch it disappear from the dessert table!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 0.67 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar
- 8 ounces Cream cheese (softened)
- 4 tablespoons Unsalted butter (softened)
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. Grease the parchment paper lightly with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 2 minutes. Mix in the pumpkin puree and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake for 13-15 minutes, or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done, immediately run a knife along the edges of the pan and invert the cake onto the prepared towel. Carefully peel away the parchment paper.
Starting from one of the short sides, roll the cake in the towel (with the towel inside) into a tight spiral. Let it cool completely on a wire rack.
To prepare the filling, beat the cream cheese and butter in a medium bowl until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined.
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving about 1/2 inch border around the edges.
Carefully re-roll the cake, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, trim the ends of the roll for a clean presentation and dust lightly with powdered sugar if desired. Slice into 10 even pieces.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
