Description
This Pumpkin Roll is a festive, crowd-pleasing dessert with a tender spiced sponge and rich cream cheese filling swirled into every slice. It’s easier than it looks and makes the perfect autumn centerpiece for your table.
Ingredients
3 large eggs
1 cup granulated sugar
2⁄3 cup pumpkin puree
1 teaspoon vanilla extract
3⁄4 cup all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon pumpkin pie spice
1⁄4 teaspoon salt
8 ounces cream cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1⁄2 teaspoon vanilla extract (for filling)
Powdered sugar for dusting
Instructions
1. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.
2. In a large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla extract, mix well.
3. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Fold into wet ingredients until just combined.
4. Pour batter into prepared pan, spread evenly, and tap to remove air bubbles. Bake for 13–15 minutes until the cake springs back when touched.
5. Turn the cake out onto a powdered sugar-dusted kitchen towel. Peel off parchment, and roll it up from the short end with the towel. Let cool completely.
6. In a bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
7. Gently unroll the cooled cake. Spread cream cheese filling evenly, then re-roll without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
8. Dust with powdered sugar, slice, and serve chilled or at room temperature.
Notes
Roll the cake while it’s still warm to prevent cracking.
Chill before slicing for the cleanest swirls.
Use full-fat cream cheese for the richest texture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin roll, fall dessert, cream cheese roll, easy pumpkin dessert