Pumpkin Roll

Whether you’re celebrating a holiday, hosting a fall gathering, or simply craving a delicious dessert, this Pumpkin Roll is the perfect choice. The combination of rich pumpkin flavor, creamy filling, and beautiful presentation makes it a crowd-pleaser that everyone will enjoy.

Course Dessert

Cuisine American

Keyword Pumpkin Roll

Prep Time 40

Cook Time 15

Total Time 55

Servings 10

Ingredients

Cake

3/4 cup 96gr all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon each of ginger nutmeg, and cloves
3 large eggs at room temperature
1 cup 200gr granulated sugar
2/3 cup canned pumpkin make sure it's at room temperature if it's been refrigerated.
1/2 teaspoon vanilla extract

Filling

1 8 oz package of cream cheese (ensure it's at room temperature)
1 cup 120gr powdered sugar
6 tablespoons 85gr unsalted butter, at room temperature
1 teaspoon vanilla extract

Instructions

For the Cake:

Preheat your oven to 375 degrees Fahrenheit. Prepare a 15x10-inch jelly roll pan by spraying it with non-stick cooking spray and lining it with parchment paper., leaving a 1-inch overhang on the narrow ends. Spray the parchment paper with non-stick cooking spray as well.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
In a separate large mixing bowl, use an electric hand mixer to blend together the granulated sugar and eggs until slightly pale and creamy (about 1-2 minutes). Mix in the pumpkin and vanilla extract.
Add the flour mixture to the wet ingredients and fold them together with a spatula just until combined.
Pour the batter into the prepared pan, spread it into an even layer, and gently tap the pan to level it.
Bake in the preheated oven until the cake is set (the top should spring back when touched), which should take around 13-15 minutes.
Quickly, using the parchment paper overhang, lift the cake and transfer it to a clean, heatproof work surface. Starting on one narrow end, roll the cake up to the opposite side. Use
knit gloves if the cake is too hot to handle. Roll it somewhat snugly but not too tight to flatten the cake. If needed, tie a kitchen string or ribbon around the cake to keep the
parchment from slipping.
Allow the cake to cool completely on a wire rack for about 2-3 hours. Meanwhile, prepare the filling.

For the Filling:

In a medium mixing bowl, use an electric hand mixer to beat together the cream cheese, powdered sugar, butter, and vanilla until smooth.
Slowly unroll the cake and spread the filling evenly over the cake, leaving about a 1/4-inch border uncovered along all edges.
Re-roll the cake from one narrow end to the other, without rolling the parchment paper with the cake. Cover the cake with parchment or plastic wrap and chill it for at least 1 hour.

To Serve:

Dust the top of the cake roll with powdered sugar if desired. Cut it into 1-inch slices.
Store the cake in the refrigerator in an airtight container for up to 4 days or freeze it for up to 2 months.

Notes

For Spice Blend: You can use 2 tsp of pumpkin pie spice instead of the individual spices like cinnamon, nutmeg, ginger, and cloves for convenience.
Room Temperature Eggs:To quickly bring eggs to room temperature, place them in a bowl, cover with warm water, and let them rest for 5 minutes. Room-temperature eggs help ingredients bind together better and contribute to a better cake rise.
Frosting Consistency:If the frosting has a runny consistency, transfer it to the freezer in 3-4 minute increments, stirring between intervals until it reaches the desired consistency. If it's too runny, it
may seep out the sides of the cake.
Adding Nuts: If you'd like to include nuts in the roll, sprinkle 1 cup of chopped walnuts or pecans evenly over the cake batter before baking. Once you've removed it from the oven, invert the cake onto a lightly greased sheet of parchment paper to roll and wrap.
Storage: Store the pumpkin roll cake in the refrigerator. For a more tender texture, allow the slices to rest at room temperature briefly before serving, about 15-20 minutes.
How Long Will It Keep: This pumpkin roll should remain fresh when refrigerated for up to 4 days.
Freezing: Yes, you can freeze a pumpkin roll cake. Wrap it in parchment paper and place it in an airtight container in the freezer for up to 2 months. To thaw, leave it in the refrigerator overnight.
Gluten-Free Option: Certainly! Substitute a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur for the all-purpose flour. Ensure that other ingredients are also certified gluten-free.