Description
A classic Pumpkin Roll featuring tender spiced pumpkin cake with rich cream cheese filling — the perfect fall dessert everyone will love.
Ingredients
Scale
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ⅔ cup canned pumpkin puree
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F and line a 15×21-inch baking sheet with parchment paper. Prepare a thin tea towel dusted with powdered sugar.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- In a large bowl, beat eggs, sugar, vanilla, and pumpkin puree until smooth.
- Fold dry ingredients into the wet mixture until combined. Spread batter evenly in the pan and bake for 11–13 minutes, until cake springs back.
- Remove from oven, loosen edges, flip onto the prepared towel, peel off parchment, and roll the cake with the towel from the short end.
- Cool completely. Beat cream cheese and butter until fluffy, then add vanilla and powdered sugar until smooth.
- Unroll cooled cake, spread filling evenly, reroll without towel, wrap in plastic wrap, and chill for at least 1 hour before slicing.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Roll the cake immediately after baking to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 314mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin roll, fall dessert, pumpkin cake, cream cheese filling, Thanksgiving dessert