Pumpkin Roll
Make this classic Pumpkin Roll dessert for any Fall gathering or for Thanksgiving. This pumpkin cake is covered with delicious cream cheese filling then rolled and sliced. Sprinkle with powdered sugar and serve this beautiful dessert for all your guests to enjoy!
Equipment
- jelly roll pan 10x15-inch
- hand mixer
- Mixing Bowl
Ingredients
Pumpkin Cake
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3 eggs
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tbsp butter unsalted, softened
- 1 1/2 tsp pure vanilla extract
Instructions
Pumpkin Cake
- Preheat the oven to 375 degrees.
- Line a jelly roll pan with parchment paper.
- Whisk together flour, baking soda, baking powder, ground cinnamon, ground cloves, nutmeg and salt. Set aside.
- In a large mixing bowl, beat eggs, granulated sugar and pure vanilla extract until well combined. Add pumpkin puree and mix until incorporated.
- Add flour mixture and beat until combined. Pour batter into prepared jelly roll pan and spread evenly.
- Bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan for about 10 minutes.
- Take a clean towel and sprinkle powdered sugar over the top liberally. Turn cake onto the towel and remove the parchment paper while still warm.
- Starting with the short side of the cake, roll the cake and towel up into a tight cylinder. Move to a wire rack and cool completely, about 30 minutes.
Cream Cheese Filling
- Using a hand mixer, beat cream cheese until smooth. Add butter and beat until combined. Add powdered sugar and pure vanilla extract and beat until smooth and creamy.
- Place the cooled cake on a clean work surface and unroll the cake/towel.
- Spread filling evenly over the entire cake. Re-roll the cake (without the towel) tightly. Carefully wrap in plastic wrap. Place the cake seam-side down onto a plate.
- Refrigerate for at least 2 hours or until completely chilled.
- Remove from the refrigerator, sprinkle powdered sugar over the top and cut into 1-inch slices.
- Serve and enjoy!
- Store leftovers covered in the refrigerator for 3-5 days.
