Description
This Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled with a creamy sweet cream cheese filling. Perfect for autumn or holiday desserts, it’s lightly spiced with pumpkin pie spice and wrapped in a kitchen towel to maintain its moist texture.
Ingredients
Scale
For the Pumpkin Cake
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
For the Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Other
- Powdered sugar (for dusting)
- Plastic wrap (for refrigeration)
- Kitchen towel (dusted with powdered sugar for rolling cake)
Instructions
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures that all dry ingredients are evenly combined and aerated for a light cake texture.
- Combine Wet and Dry Ingredients: Stir the dry ingredients into the previously prepared wet mixture until just blended. Avoid overmixing to keep the cake tender and fluffy.
- Bake the Cake: Spread the batter evenly in a prepared pan and bake in a preheated oven at 350°F (175°C) for 13–15 minutes or until the cake springs back when lightly touched, indicating it’s properly baked.
- Prepare the Rolling Towel: Meanwhile, dust a clean kitchen towel generously with powdered sugar. This prevents the cake from sticking when rolling.
- Roll the Cake: Once baked, turn the cake out onto the prepared towel, carefully peel off the parchment paper, and roll the cake up in the towel while still warm. Let it cool completely in this rolled shape to set the form.
- Make the Filling: Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy for a rich, luscious filling.
- Assemble the Roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then roll the cake back up tightly, this time without the towel.
- Chill the Cake: Wrap the filled cake roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up the filling and make slicing easier.
- Serve: Just before slicing, dust the top of the cake roll with powdered sugar for a delicate finishing touch. Slice and serve chilled or at room temperature.
Notes
- Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking and cracking when rolling the cake.
- Make sure the cream cheese and butter are softened before mixing to achieve a smooth filling.
- Rolling the cake while warm helps it to form without cracking.
- Refrigeration before slicing helps to set the filling for neat slices.
- This pumpkin roll is best enjoyed within 2-3 days when stored refrigerated.
