Pumpkin Roll
This easy recipe for Pumpkin Roll cake with cream cheese filling will help you make the delicious, classic fall dessert that everyone loves.
Equipment
- Jelly Roll Pan (15x10 inch baking pan)
Ingredients
- ¼ cup (32g) powdered sugar to sprinkle on towel
- ¾ cup (94g) all-purpose flour sifted
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅔ cup (133g) granulated sugar
- 3 large eggs at room temperature
- ⅔ cup pumpkin puree
- ¾ cup (105g) walnuts chopped, optional
For the Frosting:
- 8 ounces (226g) cream cheese at room temperature
- ½ stick(4 tbsp, 56g) unsalted butter at room temperature
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon or pumpkin pie spice
- 1 cup (125g) powdered sugar plus extra to decorate the cake
Instructions
- Preheat the oven to 375°F/190°C. Line a jelly roll pan with parchment paper. Set aside and prepare a clean tea towel sprinkled with powdered sugar (you will use this to roll the warm cake when it comes out of the oven).
- In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. To ensure that the ingredients are well mixed, you can sift them all through a fine mesh sieve. Set aside.
- In the bowl of a stand mixer (or in a large bowl, with a hand mixer), beat together the sugar with the eggs and pumpkin puree until well combined. Add the dry ingredients to the wet ingredients, and mix until just combined.
- Fold in the chopped nuts if using.
- Transfer the batter to the prepared jelly roll pan, and bake for 12-14 minutes or until a toothpick inserted to the center of the cake comes out clean.
- Remove from the oven and immediately loosen from the pan and turn into the prepared tea towel, carefully peel off the parchment paper.
- Roll the cake along with the towel and allow to cool completely on a wire rack.
- Meanwhile, make the cream cheese frosting: Beat together the cream cheese and butter, add vanilla, spice and powdered sugar and beat again until creamy.
- Carefully unroll the cake roll not to tear, and spread the frosting over the cake.
- Reroll tightly. Chill in the fridge for at least an hour, until ready to serve. Sprinkle with powdered sugar before serving.
Notes
- Adjust spices: If you'd like to add ginger, you can include no more than ¼ teaspoon of ground ginger in the cake batter. You can also use a teaspoon of pumpkin pie spice in place of the spices listed here.
- Be sure to roll the cake while it's hot. If you let the cake cool too long in the pan, it will become too tricky to roll it up without breaking it. Be careful not to burn your fingers!
- Don't frost the edges. The edges will be sliced off before serving, so you don't need to frost all the way to them. If you do, the frosting will ooze out and make a mess.
- Chilling is important! If you try to cut a pumpkin roll into slices while it's at room temperature, the frosting will be too soft and smear all over.
Nutrition
Calories: 372kcal | Carbohydrates: 46g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 259mg | Potassium: 207mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3664IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-roll/