Pumpkin Roll
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(156)
Ingredients
About 8-10 servings
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (*or see below for substitution)
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- optional: powdered sugar (to sprinkle on at the end!)
- 1 (8 ounce) brick cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.
Step 2
Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
Step 3
In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
Step 4
Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
Step 5
While the cake is cooling, make the cream cheese filling by whisking together cream cheese, powdered sugar, butter, and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
Step 6
Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
Step 7
Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
Step 8
If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store it in the refrigerator for up to 5 days or freeze for up to 3 months.
Step 9
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Chef's notes
*If you do not already have a jar of pumpkin pie spice, you can use the following:
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
**If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving. Then you’ll definitely see those pretty cream cheese swirls!
Recipe is very slightly adapted from Libby’s. Cooking time listed above does not account for cooling time.
