Pumpkin Roll

The quintessential fall dessert that is cozy, comforting, and downright delicious. This roll is surprisingly easy to make, looks beautiful, and has all the fall vibes. Kick off fall the right way with one of these tasty beauties.

Course Dessert

Cuisine Southern

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Servings

Calories 286kcal

Author Imma

Ingredients

Pumpkin Roll Cake Layer

⅓ cup powdered sugar
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
3 large eggs
⅔ cup granulated sugar
⅓ cup light brown sugar
¾ cup pumpkin puree
1 cup walnuts, chopped (optional)

Cream Cheese Filling

1 8-ounce package cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
Powdered sugar (optional for decoration)

Instructions

Pumpkin Roll Cake Layer

Preheat oven to 375℉/190℃. Grease a 15x10-inch jelly-roll pan and line it with parchment paper. Generously spray with baking spray or grease with butter.
Mix flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl.
In another bowl, beat eggs and granulated and brown sugar using a hand mixer until thick, 1-2 minutes. Add pumpkin puree, then mix in the dry ingredients. Continue mixing until fully incorporated. Clean the sides of the bowl.
Spread the cake mixture evenly into the prepared jelly roll pan and sprinkle nuts on top if using.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, generously sprinkle a thin, cotton kitchen towel with powdered sugar, about ⅓ cup.
Remove the cake from the oven. Immediately use a sharp knife to loosen the cake from the sides of the pan, then transfer it to the prepared towel. Carefully remove the parchment paper and trim off the stiff edges of the cake if necessary.
Roll the cake using the towel, starting with the narrow end. Set aside to cool. Once cool, you may refrigerate until ready to use.

Cream Cheese Filling

Beat softened cream cheese, butter, and vanilla extract with an electric mixer until thoroughly combined and smooth. Add the powdered sugar ½ cup at a time and mix until smooth.
When ready, gently unroll the cake. Evenly spread the filling over the entire cake. Re-roll the cake. Tightly wrap it in plastic wrap and refrigerate it for an hour or more.
Remove it, place it on a serving tray, and dust it with powdered sugar. Slice and enjoy!

Notes

Work quickly to roll the cake in the kitchen towel when it comes out of the oven. The longer it cools, the harder it will be to roll, and the more likely you'll end up with cracks or tears.
Lay strips of parchment paper or cut out shapes over the pumpkin roll when you dust it with powdered sugar to create patterns or drawings.
Be careful not to add too much flour to this recipe because it can make rolling difficult. For accurate measuring, fluff the flour with a spoon and sprinkle it gently into your measuring cup, using a knife to level it off.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition