Description
This Classic Pumpkin Roll is a spiced pumpkin sponge cake rolled with a creamy, tangy cream cheese filling. Perfectly moist and fluffy with warm cinnamon and pumpkin pie spices, it’s an elegant and festive dessert ideal for fall gatherings or holiday celebrations. The cake is baked in a jelly roll pan, then carefully rolled while warm and filled with a luscious cream cheese frosting. A dusting of powdered sugar adds a final touch of sweetness and charm.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients and Batter
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
For Rolling
- Powdered sugar (for dusting and rolling)
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar until the mixture is thick, pale, and fluffy, which helps create a light sponge cake.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract until fully incorporated into the egg mixture.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients just until combined to avoid deflating the batter.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan and bake for 13-15 minutes until the cake springs back when lightly touched.
- Roll the Cake: While still warm, dust a clean kitchen towel generously with powdered sugar. Turn the cake out onto the towel, carefully peel off the parchment paper, and dust the top of the cake with more powdered sugar.
- Roll and Cool: Using the towel, tightly roll the cake starting from one short end and allow it to cool completely before filling. This prevents cracking when filled and rolled again.
- Prepare the Filling: Beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Assemble the Pumpkin Roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then carefully re-roll the cake without the towel to keep it neat.
- Chill the Roll: Wrap the assembled pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set the filling and help it hold its shape.
- Serve: Just before serving, dust the top with additional powdered sugar for a beautiful finishing touch. Slice and enjoy your classic pumpkin roll!
Notes
- Roll the cake while it’s still warm to prevent cracking.
- If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Make sure the cream cheese and butter are softened for a smooth filling.
- Use a kitchen towel dusted with powdered sugar instead of wax paper to roll the cake initially.
- Refrigerate the roll to ensure it slices cleanly and holds its shape.
- Best served within 2 days for optimal freshness.
