A classic pumpkin roll with a moist, tender spiced pumpkin cake and a rich, sweet cream cheese filling. This delicate and elegant dessert tastes like fall in every bite and is perfect for the holidays with its beautiful presentation.
Make 1 cake roll
Ingredients
Pumpkin Cake
¼ cup confectioners’ sugar
¾ cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
3 large eggs
1 tsp pure vanilla extract
¾ cup granulated sugar
¼ cup light brown sugar, packed
⅔ cup pure pumpkin puree
Cream Cheese Filling
8 oz full-fat cream cheese, room temperature
4 Tbsp salted butter, softened
1 ¼ cups confectioners’ sugar, sifted
1 tsp pure vanilla extract
Directions
Pumpkin Cake
Preheat oven to 375°F. Grease a 15x10-inch jelly-roll pan and line it with parchment paper. Lightly grease the parchment paper. Sprinkle the confectioners’ sugar evenly on top of a thin cotton kitchen towel.
In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk together the eggs, vanilla, granulated sugar, and brown sugar until combined. Then whisk in the pumpkin.
Gradually add the flour mixture to the wet ingredients and mix until just combined. Spread the cake batter evenly into the prepared jell-roll pan.
Bake the cake for 13-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched. Immediately loosen the cake and turn it out onto the prepared kitchen towel.
Carefully peel off the parchment paper. While the cake is still hot, starting at one of the short ends carefully roll up the cake and the towel. Place the rolled cake on a wire rack to cool completely.
Cream Cheese Filling
In a small bowl, use an electric mixer to beat the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar and vanilla and beat until fluffy and smooth.
Once the cake has completely cooled, carefully unroll the cake and gently spread the cream cheese filling in an even layer over the cake.
Then re-roll the cake, cover it with plastic wrap, and refrigerate for at least one hour.
When ready to serve, dust the top of the pumpkin roll with confectioners’ sugar.
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