Description
Classic pumpkin rolls blend autumn’s warmth with cream cheese filling, creating a delightful seasonal dessert. German baking traditions inspire this sweet roll that delights holiday gatherings and family celebrations.
Ingredients
Scale
- 3 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 2/3 cup (160 ml) pumpkin puree (canned or homemade)
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Powdered sugar (for dusting the towel and rolling the cake)
Instructions
- Prepare the oven to 375F (190C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring overhang on sides. Lightly grease the parchment surface.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a medium mixing bowl.
- Vigorously beat eggs and granulated sugar until the mixture becomes thick and pale, approximately 3-5 minutes. Incorporate pumpkin puree and vanilla extract, mixing thoroughly.
- Gradually fold dry ingredients into wet mixture, stirring until just combined. Transfer batter to prepared pan, spreading evenly. Bake for 13-15 minutes until surface springs back when gently pressed.
- Generously dust a clean kitchen towel with powdered sugar. Immediately after baking, carefully flip cake onto sugared towel. Remove parchment paper and tightly roll cake with towel from short end. Allow to cool completely, keeping seam downward.
- Blend softened cream cheese, powdered sugar, butter, and vanilla extract until achieving a smooth, creamy consistency.
- Gently unroll cooled cake. Distribute cream cheese filling uniformly across cake surface. Carefully re-roll without towel, wrapping in plastic film. Refrigerate minimum 1 hour to set.
- Before serving, lightly dust with additional powdered sugar and slice.
Notes
- Try gluten-free flour blends to make the roll suitable for those with wheat sensitivities.
- Add chopped pecans or walnuts to the filling for extra texture and nutty flavor complexity.
- Freeze the rolled cake for up to one month wrapped tightly in plastic wrap and aluminum foil for make-ahead convenience.
- Replace cream cheese with dairy-free alternatives like cashew cream for vegan adaptations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 121 kcal
- Sugar: 11 g
- Sodium: 138 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg