Pumpkin Roll

5 from 7 votes

A pumpkin sheet cake rolled with a delicious cream cheese filling, this classic pumpkin roll recipe is an irresistible addition to any autumn menu.

Prep Time25

Cook Time13

Rest & Chill Time4

Total Time4 28

Course: Dessert

Cuisine: American

Keyword: Pumpkin Roll Recipe

Servings:

Calories: 305kcal

Ingredients

Pumpkin Cake

¾ cup all purpose flour, spooned and leveled
3 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
3 large eggs, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
⅔ cup pumpkin puree, not pumpkin pie filling
¼ cup powdered sugar

Cream Cheese Filling

8 ounces cream cheese, room temperature
6 tablespoons salted butter, room temperature
1 ½ teaspoons pure vanilla extract
1 ½ cups powdered sugar

Instructions

Pumpkin Cake

Preheat the oven to 375°F. Line a 10x15x1 pan with parchment paper. Spray with nonstick cooking spray. Set it aside.
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set it aside.
Using either a stand mixer fitted with a whisk attachment, or a medium size mixing bowl and a handheld mixer on high, beat the eggs, sugar and vanilla for 2 to 2 ½ minutes, until the egg mixture is frothy and a lighter yellow color.
Add the pumpkin puree, and mix just until well incorporated.
Fold in the flour mixture.
Spread the cake batter in the prepared baking pan. Bake for 12 to 14 minutes, or until the middle of the cake springs back when lightly touched.
While the cake is baking, lay out a thin tea towel and dust with 3 tablespoons of powdered sugar. (Use a sifter to dust the powdered sugar over the cake) You will also need a large cutting board for the dusted cake transfer.
Remove the cake from the oven and run the tip of a sharp knife edge of the baked cake in the pan.
Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.
Place the large cutting board on top of the tea towel. Remember the cake pan will still be very hot, so protect your hands. Be certain to leave a small tail of the tea towel on the short edge of the cake for rolling the cake.
Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.
Carefully and slowly peel away the parchment paper.
Lightly dust the top of the cake with powdered sugar.
Fold the small tail of the tea towel over the short edge of the cake.
Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to finish cooling completely, this could take up to 2 hours.

Cream Cheese Filling

Using a medium size mixing bowl and a handheld mixer on high, beat together the softened cream cheese, clear vanilla and the softened butter for 1 minute until smooth.
Reduce the mixer speed to low and add the powdered sugar. Increase the mixer speed to medium and continue mixing until completely smooth.

Assemble the Cake

Unroll the cooled cake carefully—it may curl slightly but should not crack if fully cooled and pliable.
Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake, try to avoid the very edges of the cake.
Once filled, slowly and with even pressure, begin to roll the cake back up. Wrap the pumpkin roll in plastic wrap to ensure it holds its shape. Chill in the refrigerator for 2 hours.
Just before serving, unwrap the pumpkin roll and dust with powdered sugar.
Using a sharp knife, slice off the ends of the cake. Slice 12 even servings. Keep covered in the refrigerator before serving.

Video

Notes

You can add chopped nuts just before baking.
Be sure to not use any fabric softener when you wash the tea towel. It will transfer to the cake and make the flavor “off”.
Do not use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.
Use a serrated knife for the cleanest slices

Nutrition