Pumpkin Roll
This recipe features a light and fluffy pumpkin roll with a decadent cream cheese filling. With warm spices and a touch of sweetness, this dessert is perfect for fall gatherings or special occasions. The pumpkin cake is carefully rolled with a creamy filling for a delightful treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- :
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 eggs
- ⅔ cup canned pure pumpkin
- :
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for sprinkling
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
- Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
- Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
- Assemble Pumpkin Roll: Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
- Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve. Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.
Cook Time
15M
Prep Time
PT15M
Yield
6 to 8 servings
Nutrition
- Calories: 406 kcal
- Carbohydrate Content: 53 g
- Protein Content: 5 g
- Fat Content: 20 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 115 mg
- Sodium Content: 259 mg
- Fiber Content: 1 g
- Sugar Content: 41 g
- Serving Size: 1 serving
Comments
No comments found.