This is the best recipe for Pumpkin Roll. A perfectly spiced light pumpkin cake is rolled around a creamy and tangy cream cheese filling, creating a show-stopping pumpkin dessert.
¾cupall-purpose flourplus a few teaspoons for preparing sheet pan
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground ginger
½teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
Cream Cheese Filling
1cuppowdered/confectioners sugar
1teaspoonvanilla extract
4tablespoonsbuttersoftened
6ouncescream cheesesoftened
Instructions
For Cake
Preheat the oven to 375℉. Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper. Grease the parchment paper and then lightly sprinkle the parchment paper with flour.
Lay a clean linen towel on the counter and sprinkle evenly with confectioners sugar. Set aside to use once the cake is baked.
In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
In a large mixing bowl, beat the eggs using a handheld mixer on medium speed until light and fluffy. This will take about 5 minutes. Once the eggs are light and fluffy, slowly add in the sugar and lemon juice, continuing to mix until well combined and thick.
Add in the pumpkin puree and mix on medium speed until just combined. Add the flour mixture to the pumpkin mixture and use a spatula to fold the flour into the mixture until fully combined.
Spread the cake batter evenly into the prepared pan, using an offset spatula. Bake for 15 minutes, or until the cake springs back when lightly touched.
As soon as you remove the cake from the oven, immediately turn the cake out onto the prepared towel. Slowly peel off the parchment paper and starting with the short side of the cake, gently roll the cake up in the towel. Let the cool completely while rolled up in the towel.
For Cream Cheese Filling
In a medium mixing bowl, cream the vanilla, butter, and cream cheese using a handheld mixer on medium speed until smooth.
Add in sifted powdered sugar, and beat on low speed until fluffy.
Assemble Pumpkin Roll
Carefully unroll the cake and spread the cream cheese filling over the cake to within 1 inch of the edges. Use the towel to roll the cake up again.
Remove the towel and wrap the cake in plastic wrap tightly and refrigerate to chill until cold.
Remove the chilled pumpkin roll from the refrigerator and let come to room temperature for about 15-30 minutes before serving. Unwrap the roll and then use a fine mesh strainer to dust the cake roll evenly with powdered sugar. Slice and serve.
Video
Notes
Pumpkin Roll is best served chilled completely.Pumpkin Spice: In place of the cinnamon, nutmeg, and ginger, use 2 teaspoons of homemade pumpkin pie spice.Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours, to allow the excess moisture to drain off the puree. Measure out ⅔ cup and use as the recipe directs.Storage: Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator for 3-4 days. Alternatively, wrap the pumpkin roll in plastic wrap, then place it in a freezer-safe storage bag and freeze it for up to 3 months. Allow to defrost in the refrigerator before serving. This recipe has been adapted from the Classic Pumpkin Roll found on Libby's canned pumpkin puree.