Description
Creamy pumpkin roll delights dessert enthusiasts with its elegant spiral of spiced cake and rich cream cheese filling. Seasonal ingredients and simple techniques make this classic autumn treat an irresistible centerpiece you’ll savor with each delectable slice.
Ingredients
Scale
Pumpkin Roll Main Ingredients:
- 3/4 cup (180 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2/3 cup (160 ml) canned pumpkin
- 3 large eggs
Spices and Leavening Agents:
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling and Finishing Ingredients:
- 8 ounces (226 g) cream cheese, softened
- 2 tablespoons (30 g) butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Prepare a 10×15-inch jelly roll pan by generously coating with non-stick spray and lining with parchment paper, allowing excess paper to hang over the long edges for easy removal.
- In a medium mixing bowl, thoroughly combine flour, salt, baking soda, cinnamon, and pumpkin pie spice, whisking until completely integrated.
- In a separate large bowl, vigorously blend eggs, sugar, vanilla extract, and pumpkin puree until the mixture achieves a smooth, uniform consistency.
- Delicately fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing and maintain a light texture.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula to create a smooth, level surface.
- Bake for 12-15 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Immediately after baking, carefully lift the cake using the parchment paper overhang and place on a flat surface.
- While still warm, roll the cake together with the parchment paper from the short end, creating a spiral shape. Allow to cool completely on a wire rack.
- Prepare the filling by whipping cream cheese, butter, vanilla, and powdered sugar until light, fluffy, and free of lumps.
- Once cooled, gently unroll the cake and spread the filling evenly, leaving a small border to prevent overflow.
- Roll the cake again, this time without the parchment, ensuring a tight but gentle spiral.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and enhance flavor.
- Before serving, dust generously with powdered sugar and slice into elegant portions.
Notes
- Swap pumpkin for mashed sweet potato or butternut squash to create unique variations that still capture the classic autumn essence.
- Use gluten-free flour blend for a celiac-friendly version, ensuring the texture remains light and tender.
- Chill the rolled cake thoroughly to help the filling set and make slicing cleaner and more precise.
- Experiment with spice combinations like adding ground ginger or nutmeg to enhance the warm, seasonal flavor profile.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 202
- Sugar: 20 g
- Sodium: 116 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg