Description
An impressive but approachable pumpkin roll featuring a spiced pumpkin sponge cake rolled with velvety cream cheese filling. This iconic swirled dessert is perfect for holiday gatherings and autumn celebrations.
Ingredients
3 large eggs (150 grams, room temperature)
⅔ cup pumpkin puree (151 grams)
½ cup granulated sugar (100 grams)
½ cup brown sugar (107 grams)
1 teaspoon pure vanilla extract (4 grams)
¾ cup all-purpose flour (90 grams)
1 teaspoon baking soda (6 grams)
1 teaspoon ground cinnamon (3 grams)
¼ teaspoon kosher salt
8 ounces cream cheese (227 grams, room temperature)
6 tablespoons unsalted butter (85 grams, room temperature)
1 cup powdered sugar (113 grams, plus more for dusting)
1 teaspoon pure vanilla extract (4 grams)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on ends.
- Dry ingredients: Whisk flour, baking powder, baking soda, pumpkin pie spice and salt.
- Wet ingredients: Beat eggs and sugar 3 minutes until thick. Mix in pumpkin and vanilla.
- Combine: Fold dry ingredients into wet until just combined. Spread evenly in prepared pan.
- Bake: 12-14 minutes until cake springs back when touched.
- Roll: Immediately dust clean kitchen towel with powdered sugar. Invert warm cake onto towel, peel off parchment. Starting at short end, roll cake and towel together. Cool completely (1 hour).
- Filling: Beat cream cheese, butter, powdered sugar, vanilla and salt until smooth.
- Assemble: Unroll cake, spread filling evenly. Re-roll without towel. Wrap in plastic and chill 1 hour before serving.
Notes
- Room temperature eggs incorporate more air for better rise
- Don’t overbake – cake must be flexible for rolling
- Freezing tip: Wrap unfilled cake roll in plastic, then foil for up to 1 month
- For clean slices: Use dental floss to cut chilled roll
- Prep Time: 30 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg