Description
This classic pumpkin roll is soft, warmly spiced, and filled with luscious cream cheese frosting. It is the fall dessert everyone will want a slice of.
Ingredients
Scale
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (165 g) pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 8 ounces (226 g) full-fat cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease it.
- Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl.
- Beat eggs and granulated sugar for 3 to 5 minutes until pale, thick, and fluffy.
- Mix in pumpkin puree and vanilla extract until combined.
- Gently fold the dry ingredients into the pumpkin mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes, until the cake springs back lightly.
- Dust a clean kitchen towel generously with powdered sugar. Turn the warm cake onto the towel and remove the parchment.
- Roll the cake tightly from one short end with the towel inside. Let it cool completely.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Roll the cake back up firmly without the towel. Wrap tightly and refrigerate for at least 1 hour.
- Dust with powdered sugar, slice with a sharp knife, and serve.
- Prep Time: 15
- Category: Baking
- Cuisine: American