Description
A soft, spiced pumpkin sponge cake wrapped around a creamy vanilla cream cheese filling. Perfect for fall and holiday baking, this Classic Pumpkin Roll is as beautiful as it is delicious.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Powdered sugar for dusting towel
8 oz cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Grease lightly.
2. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat eggs and sugar until thick and pale. Add pumpkin and vanilla.
4. Gradually fold dry ingredients into the wet mixture.
5. Spread batter evenly in the pan. Bake for 13–15 minutes or until the cake springs back.
6. Turn hot cake onto a powdered sugar-dusted towel. Remove parchment and roll the cake with the towel. Let cool.
7. Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Unroll the cooled cake, spread filling evenly, and re-roll without the towel. Wrap in plastic and chill for 1 hour.
9. Dust with powdered sugar and slice to serve.
Notes
Use canned pure pumpkin (not pie filling) for best flavor and texture.
Roll the cake while warm to avoid cracks.
For clean slices, chill thoroughly and wipe the knife between cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: pumpkin roll, fall dessert, cream cheese filling