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Pumpkin Roll Recipe

Pumpkin Rolls

Wholesome Cove
A thin, spiced pumpkin sponge cake rolled around a tangy cream cheese filling while still warm, creating a beautiful spiral that slices cleanly and tastes like fall.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

Ingredients
  

For the Pumpkin Cake

For the Cream Cheese Filling

For Finishing

  • 1/2 cup walnuts or pecans - 60g; chopped, optional
  • 2 tablespoons powdered sugar - for dusting

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, and grease the parchment. Lay a thin cotton towel flat and sift 1/4 cup powdered sugar evenly over it.
  • In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  • In a large bowl, beat eggs on high speed for 3 to 4 minutes until pale and thick. Gradually beat in granulated sugar until the mixture holds a ribbon when the beaters are lifted.
  • Beat in pumpkin puree and lemon juice until fully combined. Add the dry ingredients and stir with a spatula just until no streaks of flour remain, without overmixing.
  • Pour batter into the prepared pan and spread into an even layer with an offset spatula, all the way to the corners. Bake for 13 to 15 minutes, until the top springs back lightly when touched and edges just start to pull from the pan.
  • Immediately run a knife around the edges to loosen, then flip the cake out onto the sugared towel. Peel off parchment, then starting from a short end, roll the cake up together with the towel into a tight spiral.
  • Place the rolled cake seam side down on a wire rack and let it cool completely at room temperature, about 1 hour. Do not unroll during this time.
  • Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat again until light and fluffy with no lumps.
  • Carefully unroll the cooled cake and set the towel aside. Spread filling evenly over the cake, leaving a half-inch border, then sprinkle with chopped nuts if using. Re-roll the cake without the towel, starting from the same short end, and place seam side down on a serving plate.
  • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour, until the filling firms up. Dust with powdered sugar just before slicing into rounds with a serrated knife.

Notes

  • Use room-temperature eggs, since cold eggs won't whip to the same thick, pale stage.
  • Spread the batter all the way into the corners of the pan so the cake bakes evenly thin.
  • Roll the cake into the towel immediately after baking, not after it cools, to prevent cracking.
  • Don't skip the powdered sugar on the towel, since it's what keeps the warm cake from sticking.
  • Let the filled cake chill fully before slicing, or the filling will smear instead of holding its layer.
  • Use a serrated knife and wipe it clean between cuts for neat rounds.
  • Store wrapped tightly in plastic wrap in the refrigerator for up to 5 days.
  • Freeze the whole rolled, unsliced cake wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator before slicing.
  • Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which is too wet and will make the batter gummy.
  • For variations, try folding mini chocolate chips into the batter, swapping vanilla for maple syrup in the filling, or toasting the pecans before adding.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 75mgSodium: 190mgSugar: 27g
Keyword cream cheese filling, fall dessert, make ahead dessert, pumpkin cake, pumpkin roll
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