Pumpkin Roll

5 from 8 votes

With a perfectly spiced, light cake rolled around tangy cream cheese filling, this Pumpkin Roll is an easy make-ahead dessert that looks impressive but is simple enough for beginners.

Prep Time20

Cook Time15

Refrigerate2

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

jelly roll pan
Parchment Paper

Ingredients

Pumpkin Sheet Cake

butter or nonstick spray for greasing pan
powdered sugar for dusting
¾ cup all-purpose flour plus a few teaspoons for preparing sheet pan
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
3 large eggs
1 cup granulated sugar
1 teaspoon lemon juice fresh or refrigerated
⅔ cup pure pumpkin puree

Cream Cheese Filling

1 teaspoon vanilla extract
4 tablespoons unsalted butter softened
6 ounces cream cheese softened
1 cup powdered sugar

US Customary - Metric

Instructions

For Cake

Preheat the oven to 375℉ (190℃). Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper. Grease the parchment paper with butter or nonstick spray and then lightly sprinkle the parchment paper with flour, brushing off excess 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 ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon table salt, 1 teaspoon baking powder, and ½ teaspoon baking soda until well combined. Set aside.
In a large mixing bowl, beat 3 large 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 1 cup granulated sugar and 1 teaspoon lemon juice, continuing to mix until well combined and thick. Add in ⅔ cup pure 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 13-15 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 together 6 ounces cream cheese, 4 tablespoons unsalted butter, and 1 teaspoon vanilla extract using a handheld mixer on medium speed until smooth.
Sift 1 cup powdered sugar over mixing bowl and then mix on low speed until creamy and smooth. The frosting should be thick and creamy.

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.
Before serving, dust with powdered sugar using a fine mesh strainer. 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.

Nutrition