This lovely Pumpkin Roll consists of sweet and moist pumpkin sponge roll wrapped around a tangy cream cheese filling.
- CAKE INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- Powdered sugar
- FILLING INGREDIENTS
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- Powdered sugar for dusting
Preparation time 15mins
Cooking time 30mins
Adapted from centercutcook.com
Pre-heat your oven to 375˚F.
Spray a 15 x 10 inch jelly roll pan (this is the one I use) with non-stick spray OR lightly grease it. Then line the pan with parchment paper or wax paper. Grease the paper, then lightly dust it with flour and set aside.
To prepare the cake mix, in a large bowl sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice (you can also use ground cloves and ground nutmeg in place of pumpkin pie spice) and salt. Set aside.
With your mixer, combine the eggs and sugar for a few minutes until well combined. Add in the pumpkin and mix.
Slowly add the dry ingredients into the wet, making sure not to over mix.
Pour the batter into the prepared 15 x 10 inch jelly roll pan.
Bake the cake for about 13-15 minutes, or until the top of the cake springs back when lightly touching the center.
While the cake is baking, prepare a sheet of parchment paper by sprinkling powdered sugar over it. You can also use tinfoil if you do not have parchment paper.
Immediately after the cake comes out of the oven, run a knife along the edges then flip the cake onto the prepared sheet of parchment paper. Remove the top layer of parchment paper that baked with the cake.
Roll up the cake WITH the parchment paper. The cake is going to be hot, but the parchment paper will make it easy for you to handle.
Transfer the cake to a wire cooling rack, seam-side down. Allow it to cool completely.
To make the filling, use your mixer to beat the cream cheese for about 30 second, then add in the butter and vanilla and mix until well combined. Add in the powdered sugar and mix until it’s light and fluffy.
Carefully unroll the cake and remove the parchment paper. Spread the filling over the cake. Re-roll the cake, without the parchment paper this time, then wrap the roll tightly with plastic wrap. Place in the refrigerator for at least one hour.
Dust the Pumpkin Roll with powdered sugar before serving.
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