Description
Pumpkin Roll is a classic holiday dessert made with soft, spiced pumpkin cake wrapped around a luscious cream cheese filling. Elegant in presentation yet simple to make, this swirl cake is a festive favorite for fall gatherings, Thanksgiving dinners, or cozy coffee breaks.
Ingredients
Pumpkin Cake:
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3 large eggs
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1 cup granulated sugar
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2/3 cup pumpkin purée (not pumpkin pie filling)
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½ tsp vanilla extract
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¾ cup all-purpose flour
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1 tsp baking powder
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2 tsp pumpkin pie spice
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½ tsp salt
Cream Cheese Filling:
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8 oz cream cheese, softened
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4 Tbsp salted butter, softened
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1 cup powdered sugar
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½ tsp vanilla extract
Instructions
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Preheat oven to 375ºF. Line a 10×15-inch jelly roll pan with parchment and spray with non-stick spray.
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In a bowl, whisk eggs until frothy (30 seconds). Add sugar, pumpkin, and vanilla; mix until smooth.
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Stir in flour, baking powder, pumpkin pie spice, and salt. Whisk to combine.
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Spread the batter evenly in the pan. Bake for 15 minutes, or until a toothpick comes out clean.
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Roll the cake (with parchment) while still warm from a short edge. Let cool completely.
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For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
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Unroll the cooled cake, remove parchment, and spread filling evenly over the surface.
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Re-roll the cake, wrap in plastic, and chill until firm.
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Slice and serve, dusted with powdered sugar if desired.
Notes
Roll cake while warm to prevent cracking.
Parchment paper is essential for clean rolling and unrolling.
Chilling before slicing creates neat, tidy spirals.
Can be frozen whole or in slices for later.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American