Description
This delightful Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled with a creamy, luscious pumpkin pie spice-flavored cream cheese filling. Perfect for autumn gatherings and holiday celebrations, this classic dessert combines warm spices, moist pumpkin puree, and a rich filling for an irresistibly festive treat.
Ingredients
Scale
For the Cake:
- ¾ cup all-purpose flour (sifted)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable oil
- ⅔ cup pumpkin puree
- ¾ cup chopped walnuts (optional)
For the Cream Cheese Filling:
- 1 ½ packages cream cheese (12 ounces, softened)
- 4 tablespoons unsalted butter (softened)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly-roll pan with parchment paper and grease it thoroughly with baking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice until well combined.
- Cream Eggs and Sugar, Add Wet Ingredients: In another bowl, beat the three large eggs and granulated sugar until smooth and light. Stir in the vanilla extract, vegetable oil, and pumpkin puree using a spatula until fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, gently folding with a spatula until just combined. If desired, fold in the chopped walnuts carefully to distribute evenly.
- Pour Batter and Bake: Transfer the batter evenly into the prepared jelly-roll pan, smoothing the surface. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Roll the Cake Warm: Remove the cake from the oven and immediately loosen edges. While still warm, turn the cake out onto a clean kitchen towel or parchment paper dusted with powdered sugar and carefully roll it up from the short side to form a log. Let it cool completely while rolled to set its shape.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice, then continue mixing until smooth and creamy.
- Unroll and Fill Cake: Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel or parchment.
- Finish and Chill: Lightly dust the finished pumpkin roll with powdered sugar. Refrigerate for at least 1 hour before serving to allow the filling to set and flavors to meld.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Using parchment paper or a kitchen towel dusted with powdered sugar helps prevent sticking during rolling.
- Chopped walnuts are optional; omit them for a nut-free version.
- Refrigerate the pumpkin roll before slicing for clean, even pieces.
- Allow the cake to cool completely before spreading the cream cheese filling to avoid melting or sliding filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin roll cake, pumpkin dessert, cream cheese filling, fall dessert, holiday dessert, pumpkin puree, spiced cake
