Description
A deliciously soft and spiced pumpkin roll filled with creamy vanilla-infused cream cheese frosting, perfect for autumn celebrations or a cozy dessert treat.
Ingredients
Scale
Pumpkin Roll
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp pumpkin spice seasoning
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 4–5 cups powdered sugar
- 2–3 tsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375℉. Line a 15 x 10-inch baking sheet with parchment paper and set it aside to prepare for the batter.
- Whisk Eggs and Sugar: Using a mixer, whisk the eggs on high speed for 5 minutes to incorporate air for a light texture. Gradually beat in the granulated sugar until well combined.
- Mix in Pumpkin and Lemon Juice: Add the canned pumpkin and lemon juice to the egg mixture and mix together using the paddle attachment until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and pumpkin spice seasoning to ensure even distribution and no lumps.
- Add Dry Ingredients to Wet: With the mixer on low speed, gradually add the dry ingredients to the wet pumpkin mixture. Blend until just combined without overmixing.
- Bake the Cake: Pour the batter onto the prepared baking sheet and smooth it out evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes.
- Roll the Cake: Lay a clean dish towel on a flat surface and sprinkle powdered sugar evenly over it. Carefully invert the cake onto the towel so the parchment paper faces up. Starting from one end, gently roll the cake with the towel inside, then place the rolled cake in the refrigerator to cool completely.
- Prepare Cream Cheese Filling: Cream together the softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar and Milk: With the mixer on low speed, slowly add powdered sugar until well blended. Adjust consistency by adding milk one teaspoon at a time as needed until spreading consistency is reached.
- Fill and Roll Cake: Unroll the cooled cake gently and remove the parchment paper. Spread the cream cheese filling evenly over the cake, then carefully roll it back up without the towel.
- Chill and Serve: Place the filled cake roll on a serving dish and refrigerate for at least one hour before serving. Just before serving, dust the top with powdered sugar, slice, and enjoy!
Notes
- Ensure the cake is properly cooled before rolling to avoid cracking.
- Use canned pumpkin, not pumpkin pie filling, for best results.
- Adjust the amount of powdered sugar in the filling to your preferred sweetness and texture consistency.
- The roll can be made a day ahead and stored in the refrigerator, which actually enhances the flavors.
- For easier rolling, sprinkle the towel generously with powdered sugar to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, cream cheese frosting, pumpkin dessert, fall dessert, holiday dessert
