Pumpkin Roll Recipe
Enjoy the best Pumpkin Roll recipe with rich pumpkin puree, warm spices, and a creamy filling. Perfect for any occasion, this easy-to-make dessert is a crowd-pleaser and sure to impress
Equipment
- Mixing bowls (medium and large)
- Whisk or electric mixer
- 10x15-inch jelly roll pan
- Parchment paper
- Spatula
- Clean kitchen towel
Ingredients
For the cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
For dusting:
- 2 tablespoons Powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, then line it with parchment paper. Grease the parchment paper as well.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
- In a separate bowl, beat the eggs and granulated sugar together until thick and pale yellow in color. This should take about 2-3 minutes.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes or until the cake is lightly browned and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting at one of the shorter ends, gently roll up the cake with the towel, rolling tightly but not pressing too hard. Allow the rolled cake to cool completely on a wire rack.
- In the meantime, prepare the filling. In a bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
- Dust the pumpkin roll with powdered sugar for a finishing touch.
- Refrigerate the pumpkin roll for at least 1-2 hours before serving to allow it to set.
- When ready to serve, slice the pumpkin roll into rounds and enjoy!
Nutrition
Calories: 271kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 206mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 2607IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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