Description
This homemade pumpkin roll cake features a soft, spiced pumpkin sponge cake wrapped around a luscious cream cheese filling, creating a gorgeous swirl in every slice. Dust it with powdered sugar for an impressive and delicious fall dessert perfect for gatherings or special occasions.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Beat Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar until thick, pale, and fluffy. Add the pumpkin purée and vanilla extract and mix until just incorporated.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until the batter is smooth and no streaks remain.
- Spread and Bake: Evenly spread the batter into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when gently pressed.
- Roll the Cake: While still hot, loosen the cake edges and invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel away the parchment paper. Starting from the short end, carefully roll up the cake and towel together. Let it cool completely on a wire rack.
- Prepare Filling: While the cake cools, beat together the cream cheese, powdered sugar, butter, and vanilla extract in a bowl until smooth and fluffy.
- Fill the Cake: Once completely cooled, gently unroll the cake. Spread the cream cheese filling evenly over the surface, reaching to the edges.
- Reroll and Chill: Carefully roll the cake back up (without the towel). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
- Serve: Unwrap the pumpkin roll, dust with powdered sugar, slice, and serve chilled.
Notes
- Be sure to use pure pumpkin purée, not pumpkin pie filling, for best flavor and texture.
- Dusting the towel with powdered sugar keeps the cake from sticking as you roll it.
- Chilling the rolled cake helps set the filling, making cleaner slices.
- This dessert can be made a day ahead and stored refrigerated until ready to serve.
- For neat slices, use a sharp serrated knife and wipe clean between cuts.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 29g
- Sodium: 275mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg