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 Time10

Cook Time12

Chill Time8

Total Time8 22

Course: Dessert

Cuisine: American

Keyword: Pumpkin Roll Recipe

Servings:

Calories: 357kcal

Ingredients

Cake

¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup pumpkin puree
1 teaspoon lemon juice
3 large eggs, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
⅓ cup powdered sugar, for dusting the rolling tea towel

Cream Cheese Filling

8 ounces cream cheese, softened
1 teaspoon clear vanilla flavoring
3 tablespoons salted sweet cream butter, softened
2 cups powdered sugar

Instructions

Cake

Preheat the oven to 375°F. Line a 10x15x1-inch jelly roll pan with parchment paper. Spray very generously with nonstick cooking spray. Set it aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set dry ingredients aside.
Stir together the pumpkin puree and the lemon juice.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs and sugar for 3½ to 4 minutes until the egg mixture is light and frothy.
Add the pumpkin mixture and the vanilla. Continue mixing until well combined.
Fold in the flour mixture.
Evenly spread the pumpkin cake batter in the prepared pan. Bake for 12 to 14 minutes.
While the cake bakes, lay out a thin kitchen towel and dust with ¼ cup powdered sugar. You will also need a large cutting board for the dusted cake transfer.
When the cake has finished baking, remove from the oven. Run the tip of a sharp knife around the edge of the baking sheet.
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.
Flip 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 let the hot cake cool completely.

Filling

Using a medium-sized 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. Cover and chill in the refrigerator until ready to fill the roll. Remove the filling from the refrigerator 10 minutes before assembling the cake roll.

Assembly

Once the cake is completely cooled, slowly unroll the cake.
Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake in an even layer; 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 4 hours to overnight.
Just before serving, unwrap the pumpkin roll.
Using a sharp knife, slice off the ends of the rolled cake. Slice ten ½-inch slices.

Video

Notes

Be sure to not use any fabric softener when you wash the tea towel. It will transfer to the warm cake and make the flavor “off”. Also, make sure not to use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time. You do not want to overcook this cake, or it will be dry and won’t roll properly.
To prevent your pumpkin roll from cracking, you should wrap it in a towel while it’s still warm, right out of the oven. The combination of heat and moisture will help to keep your cake from cracking. If you try to roll it once it’s cooled, it’s much more likely to crack.
Make sure that your cream cheese is at room temperature so that you won't have lumps in your cream cheese mixture.
You’ll want to be sure to clean off your knife after each slice to keep those gorgeous layers intact.

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