Description
This Classic Pumpkin Roll features a soft, spiced pumpkin sponge cake wrapped around a rich cream cheese filling. It’s an elegant, crowd-pleasing dessert perfect for fall gatherings and holiday tables.
Ingredients
Scale
For the Cake:
- 4 tbsp powdered sugar (for dusting towel)
- 3/4 cup all-purpose flour (115g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225g)
- 2/3 cup canned pumpkin puree (175g)
For the Filling:
- 8 oz cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tbsp butter, softened (84g)
- 1 tsp vanilla extract
Optional Garnish:
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, beat eggs and granulated sugar until light and fluffy, about 5 minutes. Stir in pumpkin puree until combined.
- Gently fold dry ingredients into the pumpkin mixture until just incorporated.
- Spread the batter evenly into the prepared pan and bake for 13–15 minutes or until the top springs back when touched lightly.
- While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle it with 1 tablespoon of powdered sugar.
- When the cake is done, let it cool in the pan for 5 minutes, then carefully invert onto the prepared towel. Peel off the parchment paper and roll the cake up with the towel inside. Let cool completely.
- To make the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Unroll the cooled cake and spread filling evenly, leaving a small border. Roll it back up (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour.
- Dust with remaining powdered sugar before serving. Slice and enjoy!
Notes
- No ground cloves? Use an additional 1/2 tsp cinnamon as a substitute.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- You can substitute homemade cream cheese frosting with store-bought in a pinch.
- Wrap tightly and store in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 26g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin roll, classic pumpkin roll, fall desserts, cream cheese filling, easy pumpkin dessert, Thanksgiving roll cake