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–+ servings
Butter cake roll with cream cheese filling on a rustic plate.

Pumpkin Roll Recipe

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 289 kcal

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin purée not pumpkin pie filling
  • 1 1/4 teaspoons vanilla extract
  • powdered sugar for dusting
  • 8 ounces cream cheese softened
  • 2 1/2 tablespoons butter softened
  • 1 cup powdered sugar sifted

Instructions
 

  • Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper lightly.
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  • In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
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  • In a separate large bowl, beat the eggs and granulated sugar until smooth. Add the pumpkin purée and vanilla extract. Mix well.
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  • Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
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  • Pour the batter into the prepared pan. Spread it evenly.
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  • Bake for 13-15 minutes, or until the cake springs back when lightly touched.
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  • Lay a clean kitchen towel on the counter. Dust it generously with powdered sugar.
  • When the cake is done, loosen the edges with a knife. Immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll up the cake and towel together. Let it cool completely on a wire rack.
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  • In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy.
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  • Carefully unroll the cooled cake. Remove the towel.
  • Spread the cream cheese filling evenly over the cake.
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  • Gently roll up the cake without the towel. Wrap it in plastic wrap.
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  • Refrigerate the cake roll for at least 1 hour before serving.
  • Dust with powdered sugar if desired. Slice and serve chilled.
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Nutrition

Calories: 289kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 269mgFiber: 1g
Keyword Pumpkin Roll Recipe
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