Pumpkin Roll
This festive pumpkin roll features a light, spiced sponge cake filled with tangy cream cheese frosting. An easy, elegant dessert for fall and holiday tables.
Equipment
- - 15x10 jelly roll pan
- Mixing bowls
- Electric mixer
- Parchment paper
- - Clean kitchen towel
- Spatula
Ingredients
- #### Cake
- - ¾ cup all-purpose flour
- - 1 tsp baking powder
- - ½ tsp baking soda
- - 1 tsp cinnamon
- - ½ tsp nutmeg
- - ¼ tsp salt
- - 3 large eggs
- - 1 cup sugar
- - ⅔ cup pumpkin puree
- - 1 tsp vanilla extract
- - ¼ cup powdered sugar for towel
- #### Filling
- - 8 oz cream cheese
- - 4 tbsp butter
- - 1 cup powdered sugar
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line a jelly roll pan with parchment paper.
- Mix dry ingredients in one bowl.
- Beat eggs and sugar until fluffy. Add pumpkin and vanilla.
- Fold in dry ingredients. Spread batter into the pan.
- Bake 13–15 min. Roll warm cake in towel with powdered sugar. Cool.
- Beat cream cheese, butter, sugar, and vanilla until fluffy.
- Unroll cake, spread filling, re-roll, wrap in plastic.
- Chill 1 hour, dust with sugar, slice, and serve.
Notes
- Roll cake while warm to avoid cracking.
- Chill before slicing for clean edges.
- Can be frozen for up to 2 months.
- Chill before slicing for clean edges.
- Can be frozen for up to 2 months.