Pumpkin Roll Cake
Moist pumpkin spice cake roll filled with light and fluffy cream cheese frosting.
Servings 10 servings
Calories 305kcal
Equipment
- Jelly roll pan
Ingredients
- ¼ cup powdered sugar to sprinkle on towel
CAKE
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin purée
FROSTING
- 8 ounces cream cheese at room temperature
- 1 ¼ cups powdered sugar sifted
- ¼ cup butter softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Powdered sugar
Instructions
- Preheat oven to 375° F. Line a 10x15-inch jelly-roll pan with parchment paper. Grease and flour the parchment paper.
- Sift 1/4 cup powdered sugar onto a thin, cotton kitchen towel Set aside.¼ cup powdered sugar
- Beat eggs and granulated sugar in a large mixing bowl until well-combined.3 large eggs, 1 cup granulated sugar
- Mix in pumpkin purée.⅔ cup pumpkin purée
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt.¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- Stir in dry ingredients just until combined.
- Spread evenly into prepared pan.
- Bake for 11-15 minutes, or until top of cake springs back when touched.
- Immediately place the towel, powered sugar side down, on top of the cake.
- Place a wire cooling rack on top of the towel.
- Invert, and carefully peel off the parchment paper.
- Roll up cake and towel together, starting with narrow end.
- Place seam side down, and cool completely on wire rack.
- To make the frosting, beat cream cheese and butter together for 30 seconds.8 ounces cream cheese, ¼ cup butter
- Add the powdered sugar, whipping cream, and vanilla extract.1 ¼ cups powdered sugar, 2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
- Beat on low for 30 seconds.
- Increase speed to high, and continue beating until well-combined.
- Carefully unroll cake.
- Spread cream cheese mixture over cake, leaving about a 1/2-inch border around the edge.
- Reroll cake, seam side down.
- Wrap in plastic wrap, and refrigerate for at least one hour. The cake can be stored in the fridge for 2-3 days or frozen for up to 1 month at this point.
- Sprinkle with powdered sugar just before serving, if desired.Powdered sugar
Video
Notes
- Pumpkin pie spice - If you don't have any pumpkin pie spice, you can make your own homemade blend with this recipe.
- Pumpkin puree - Be sure to use puree, not pumpkin pie mix.
- Cream cheese - I recommend full-fat cream cheese in the frosting. Sometimes reduced-fat cream cheeses have a tendency to be softer and not set as well. I don't recommend using fat-free cream cheese in this recipe.
- Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt to the frosting.
- Heavy cream - Using heavy cream makes the frosting lighter and fluffier. You can use milk if you prefer, but the frosting won't be quite a light or as fluffy.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 282mg | Potassium: 144mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2925IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg