The Best Pumpkin Roll
Indulge in the decadent flavors of fall with "The Best Pumpkin Roll" – a show-stopping dessert that's as stunning as it is delicious. Featuring a tender, spiced pumpkin cake perfectly rolled around a luscious cream cheese filling, this recipe combines warm cinnamon, pumpkin pie spice, and pure pumpkin puree for a rich autumnal flavor. The light, airy cake is baked to perfection, rolled with a dusting of powdered sugar for flawless presentation, and chilled to achieve its signature swirl. Ready in under 35 minutes with just 20 minutes of prep, this pumpkin roll is perfect for holiday gatherings, cozy weekends, or anytime you crave a slice of autumnal bliss. Dust with powdered sugar before serving for an elegant touch to this easy, irresistible dessert!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Salt
- 3 Large eggs
- 0.67 cup Pure pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting)
- 8 ounces Softened cream cheese
- 1 cup Powdered sugar (for filling)
- 6 tablespoons Softened unsalted butter
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends over the edges for easy removal later. Lightly grease the paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
In a large mixing bowl, beat the eggs, pumpkin puree, and vanilla extract until smooth and well combined.
Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined and no streaks of flour remain.
Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
Bake for 13-15 minutes, or until the cake springs back lightly when touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Once baked, carefully invert the hot cake onto the prepared towel, peeling away the parchment paper. Starting at the shorter end, roll the cake and towel together into a tight spiral. Let it cool completely on a wire rack.
For the filling, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Once the cake has cooled, unroll it gently and spread the cream cheese mixture evenly across its surface, leaving a small border around the edges.
Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Chill the pumpkin roll in the refrigerator for at least 1 hour or until firm.
When ready to serve, dust the top with powdered sugar, slice into even pieces, and enjoy!
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 367.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 938 mg | 20% | |
*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.
