Pumpkin Roll
Delight in the cozy flavors of fall with this irresistible Pumpkin Roll—a show-stopping dessert that’s as delicious as it is beautiful. This classic recipe combines a soft, spiced pumpkin sponge cake rolled around a creamy, decadent filling made with cream cheese, butter, and vanilla. Each bite offers the perfect balance of warm cinnamon, nutmeg, and the natural sweetness of pumpkin. Crafted in just over half an hour, this autumn treat is perfect for holiday gatherings or any special occasion. With its light dusting of powdered sugar and stunning spiral design, this Pumpkin Roll is a festive centerpiece that’s sure to impress your guests. Whether served as dessert or an indulgent snack, this recipe is a true seasonal favorite and a must-make for the fall season!
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 0.67 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 6 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line it with parchment paper, then grease and flour the parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, about 3-5 minutes. Add in the pumpkin puree and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix.
Spread the batter evenly in the prepared jelly roll pan. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 13 to 15 minutes or until the top of the cake springs back when touched lightly.
While the cake is baking, lay out a thin kitchen towel on a flat surface and sprinkle it generously with powdered sugar.
Once the cake is baked, immediately and carefully turn the cake out onto the prepared towel. Remove the parchment paper.
Starting from the narrow end, gently and tightly roll up the cake with the towel. Let it cool completely for about 30 minutes.
In the meantime, prepare the cream cheese filling. Beat together the cream cheese, butter, 1 cup powdered sugar, and vanilla extract until smooth and creamy.
Once the cake has cooled, unroll it carefully and spread the cream cheese mixture evenly over the cake.
Re-roll the cake using the towel to help lift it, but be careful not to roll the towel inside.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour before serving.
Dust with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 434.7 g | 158% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 348.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 984 mg | 21% | |
*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.
