Classic Pumpkin Roll (Print Version)
# Ingredients:
→ Pumpkin Cake
01 -
3 large fresh eggs
02 -
1 cup white granulated sugar
03 -
⅔ cup pure pumpkin puree
04 -
1 teaspoon warm pumpkin pie spice blend
05 -
½ teaspoon ground cinnamon
06 -
¼ teaspoon kosher salt
07 -
¾ cup all-purpose flour
08 -
1 teaspoon baking soda
→ Cream Cheese Filling
09 -
1 package (8 oz) cream cheese, room temperature
10 -
¼ cup unsalted butter, softened
11 -
1¼ cups confectioner's sugar, plus extra for dusting
12 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Heat your oven to 375°F and get a 10x15-inch jelly roll pan ready by coating it with cooking spray. Line the bottom with parchment paper and give it another light spray on top.
02 -
Using a stand mixer with the paddle attachment, beat the eggs until they're nice and frothy. Gradually blend in the sugar, pumpkin puree, pumpkin pie spice, cinnamon, and salt until everything's well combined.
03 -
Gently fold in the flour and baking soda, mixing just until you don't see any streaks. Pour this gorgeous orange batter into your prepared pan, tapping it gently to spread evenly. Bake for 15-20 minutes until a toothpick comes out clean.
04 -
While your cake bakes, lay out a clean cotton kitchen towel on your counter and dust it generously with powdered sugar - about 3 tablespoons should do the trick.
05 -
As soon as the cake comes out of the oven, carefully flip it onto your sugared towel and peel away the parchment. Starting from the short end, gently roll the warm cake up in the towel. Let it chill in the fridge seam-side down until completely cool.
06 -
In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla with an electric mixer until the mixture is silky smooth and perfectly creamy.
07 -
Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly across the surface. Roll it back up without the towel this time, then wrap snugly in plastic wrap.
08 -
Pop it in the freezer for 15 minutes to firm up, then use a sharp knife to slice clean pieces. Dust the top with a final sprinkle of powdered sugar just before serving for that bakery-perfect look.
# Notes:
01 -
This stunning pumpkin roll makes an absolutely show-stopping Thanksgiving dessert that looks incredibly impressive but is surprisingly manageable to make at home.
02 -
You can also roll the cake in parchment paper instead of a towel if you prefer - both methods work beautifully.
03 -
For perfect slices, always use a sharp knife and clean it between cuts. The brief freezing time makes all the difference for clean, bakery-style presentation.
04 -
This roll can be made up to 3 months ahead and frozen, or kept in the refrigerator for up to 5 days when wrapped properly.