Pumpkin Roulade
Celebrate autumn flavors with this luscious Pumpkin Roulade, a show-stopping dessert that's as beautiful as it is delicious. This spiced pumpkin sponge cake—infused with cinnamon, ginger, and nutmeg—is carefully rolled with a creamy, tangy filling made from softened cream cheese, powdered sugar, butter, and vanilla extract. The elegant swirl is perfectly complemented by a light dusting of powdered sugar, making each slice a feast for the eyes and the taste buds. With its moist texture and rich flavors, this pumpkin roll is ideal for Thanksgiving gatherings or cozy fall evenings. Quick to prepare in under 40 minutes, it's a crowd-pleaser that combines the comforting warmth of pumpkin spice with a delightful cream cheese filling. Perfect for pumpkin dessert recipes, fall baking ideas, and holiday treats, this Pumpkin Roulade is guaranteed to impress!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 0.67 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting)
- 8 ounces Cream cheese (softened)
- 1 cup Powdered sugar (for filling)
- 4 tablespoons Unsalted butter (softened)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium speed until the mixture is pale and thick, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture, and mix until well combined.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Spread the batter evenly over the prepared jelly roll pan, smoothing the top with a spatula.
Bake in the preheated oven for 13-15 minutes, or until the top of the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel on a flat surface and generously dust it with powdered sugar to prevent sticking.
Remove the cake from the oven and immediately loosen the edges with a knife. Invert the warm cake onto the prepared sugar-dusted towel. Carefully remove the parchment paper.
Starting at the narrow end, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
While the cake is cooling, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly across the surface, leaving about a 1/2-inch border around the edges.
Gently re-roll the cake (without the towel) as tightly as possible. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the top with powdered sugar and slice into 1-inch pieces. Serve chilled.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 368.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 893 mg | 19% | |
*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.
