Pumpkin Roll Recipe

A pumpkin roll is a delightful dessert that perfectly captures the cozy essence of fall. With its soft pumpkin-flavored sponge cake and creamy cream cheese filling, it’s a favorite for gatherings or an indulgent treat at home. Let’s dive into this easy-to-follow recipe!

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Ingredients

For the Cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Filling:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Equipment

1. Preheat your oven to 375°F (190°C).
2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.

Pro Tip: Using parchment paper ensures the cake doesn’t stick and makes rolling much easier!

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2. Make the Cake Batter

1. In a large mixing bowl, beat the eggs and sugar together until fluffy.
2. Add canned pumpkin and vanilla extract; mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture until fully combined.

Pro Tip: Be gentle when folding to avoid overmixing, which can make the cake dense.

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3. Bake the Cake

1. Pour the batter evenly into the prepared jelly roll pan. Spread it out gently with a spatula.
2. Bake for 13–15 minutes, or until the cake springs back when lightly touched.

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4. Roll the Cake

1. Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
2. While the cake is still hot, carefully turn it out onto the towel.
3. Peel off the parchment paper, then gently roll the cake (with the towel) from the short side. Let it cool completely, seam side down.

Pro Tip: Rolling the cake while warm prevents cracks and creates the perfect spiral later.

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5. Prepare the Cream Cheese Filling

1. In a mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

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6. Assemble the Pumpkin Roll

1. Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border around the edges.
2. Gently re-roll the cake (without the towel this time).
3. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour.

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Serving Your Pumpkin Roll

1. Slice the roll into 1-inch thick pieces using a sharp serrated knife.
2. Dust with powdered sugar for an extra touch of elegance!

Pro Tip: For clean slices, wipe the knife with a damp cloth between cuts.

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Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap the pumpkin roll tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

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Enjoy this classic pumpkin roll with your loved ones or as a personal indulgence. Its rich, creamy filling paired with the spiced pumpkin cake is bound to become a seasonal favorite. Happy baking!