Description

This Pumpkin Roll features a soft, spiced pumpkin sponge cake rolled with a rich and creamy cream cheese filling. It’s a classic fall dessert that looks impressive but is surprisingly easy to make!

Ingredients

For the Pumpkin Cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the Cake:

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In a separate large bowl, beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.
Combine: Gently fold dry ingredients into the wet mixture until just combined.
Bake: Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back when lightly touched.
Roll the cake: While warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake (with the towel) from the short end. Let it cool completely.

Make the Filling & Assemble:

Make filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Unroll the cake: Gently unroll the cooled cake and spread the cream cheese filling evenly.
Roll back up: Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Serve: Dust with powdered sugar before slicing and serving!

Notes

For clean slices, chill the roll before cutting.
Make it nutty: Add finely chopped pecans to the filling.
Make it ahead: This stores well in the fridge for up to 3 days or can be frozen for up to 2 months.