Description
Delightful classic pumpkin roll recipe brings autumn’s warmth to dessert tables with creamy spiced filling and tender cake. Rolled perfection offers sweet comfort that home bakers cherish.
Ingredients
Scale
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2/3 cup (165 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 3/4 cup (94 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Powdered sugar (for dusting the towel and rolling)
Instructions
- Prepare the oven at 375F (190C) and prepare a 15×10-inch jelly roll pan with grease and parchment paper for optimal baking surface.
- Combine all dry ingredients including flour, baking powder, baking soda, and spices in a mixing bowl, ensuring even distribution of seasonings.
- Whip eggs and granulated sugar until the mixture transforms into a light, voluminous texture with pale color.
- Incorporate pumpkin puree and vanilla extract into the egg mixture, stirring until achieving a uniform, smooth consistency.
- Delicately fold dry ingredients into wet ingredients, mixing until just combined to maintain the cake’s delicate structure.
- Transfer batter into the prepared pan, spreading evenly with a spatula to create a consistent layer.
- Bake for 13-15 minutes, watching for the cake to become springy and lightly golden when touched.
- Immediately after baking, carefully invert the hot cake onto a powdered sugar-coated kitchen towel, removing parchment paper and rolling the cake with the towel from the short end.
- Allow the rolled cake to cool completely at room temperature, which helps set its shape and prevent cracking.
- Prepare cream cheese filling by blending cream cheese, butter, powdered sugar, and vanilla until achieving a smooth, creamy consistency.
- Gently unroll the cooled cake and spread the cream cheese filling across the entire surface with precision.
- Carefully re-roll the cake without the towel, ensuring a tight and even roll.
- Refrigerate the rolled cake for minimum one hour to help filling set and enhance flavor melding.
- Before serving, dust the exterior with powdered sugar for an elegant finishing touch.
Notes
- Ensure your pumpkin puree is well-drained to prevent excess moisture that could make the cake soggy.
- Use room temperature ingredients for smoother mixing and better cake texture.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the first roll.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 132 kcal
- Sugar: 13 g
- Sodium: 156 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg