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Ultimate Classic Pumpkin Roll

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A tender, spiced pumpkin cake swirled with rich cream cheese filling, perfect for fall gatherings.

Ingredients

Scale
  • 4 tablespoons powdered sugar
  • 3/4 cup all-purpose flour (115g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (225g)
  • 2/3 cup canned pumpkin (175g)
  • 8 ounces cream cheese, softened (227g)
  • 1 cup powdered sugar (125g)
  • 6 tablespoons butter, softened (84g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, for garnish (if desired)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
  3. Whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar together on high speed for about 5 minutes.
  5. Mix in the canned pumpkin until well combined.
  6. Add the flour mixture gradually and mix on low until just combined.
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Bake for 13-15 minutes until the top springs back when lightly touched.
  9. Invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it up with the towel inside.
  10. Let it cool completely on a wire rack.
  11. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
  12. Unroll the cake and spread the cream cheese filling evenly over it.
  13. Re-roll the cake without the towel and place seam-side down.
  14. Chill for at least an hour and dust with powdered sugar before serving.

Notes

For a healthier option, try using coconut sugar or sugar substitutes. You can also experiment with different spices and fillings.

Nutrition

Keywords: pumpkin roll, fall dessert, cream cheese filling, pumpkin cake

Find it online: https://basilboard.com/fall-favorite-pumpkin-roll-cozy-classic-dessert/