Print

Classic Pumpkin Roll

Close-up of a delicious pumpkin roll, showcasing its bright orange cake and creamy white swirl filling, dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A festive pumpkin sponge cake rolled with a sweet cream cheese filling, perfect for holiday gatherings.

Ingredients

Scale
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, then grease and flour the parchment.
  2. In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes.
  3. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
  4. Gradually add the dry ingredients to the egg mixture, alternating with the pumpkin puree and vanilla extract. Mix until just combined.
  5. Spread the batter evenly into the prepared jelly roll pan.
  6. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from one of the short ends, roll up the cake and towel together. Let it cool completely on a wire rack.
  10. While the cake cools, prepare the filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  11. Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border.
  12. Reroll the cake tightly, this time without the towel.
  13. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • For a tighter swirl, ensure your cake is completely cool before unrolling and filling.
  • If you are new to making roll cakes, practice unrolling and rerolling a cooled cake without the filling first.
  • Use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Find it online: https://kitchenslang.com/pumpkin-roll-recipe/