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Pumpkin Roll with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 214 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 90 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Pumpkin Roll Recipe features a moist and spiced pumpkin cake rolled with luscious homemade cream cheese frosting. Perfect for fall and holiday gatherings, this dessert offers a beautiful presentation with its delicate spiral and balanced flavors of cinnamon, nutmeg, and allspice. The cake is baked until just springy, then rolled with a sugared towel to prevent cracking, and chilled to set the creamy filling for an irresistible treat.

Ingredients

Scale

Dry Ingredients

  • ¾ cup all-purpose flour (90g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Wet Ingredients and Cake

  • 3 large eggs
  • 1 cup granulated sugar (200g)
  • ⅔ cup pumpkin puree (160g)
  • 2 teaspoons vanilla extract

Frosting

  • 1 package (8 ounces, 226g) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted (120g)
  • 6 tablespoons butter, room temperature (80g)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (30g) for dusting towel

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch or two hanging over the sides for easy cake removal later.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, allspice, ginger, nutmeg). Whisk to combine and set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk or beat the eggs, granulated sugar, and vanilla extract until the mixture lightens in color and becomes smooth.
  4. Add Pumpkin: Stir in the pumpkin puree and mix until fully incorporated and smooth.
  5. Combine Mixtures: Pour the dry ingredients into the wet ingredients and gently fold together just until combined—do not overmix to keep the batter light.
  6. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly using a spatula or offset spatula. The batter will be thin—that is expected. Bake for 13 to 15 minutes or until the cake springs back when lightly pressed in the center.
  7. Prepare for Rolling: While the cake bakes, generously dust a clean thin tea towel with the ¼ cup powdered sugar. When the cake comes out, immediately invert it onto the sugared towel and carefully peel off the parchment paper.
  8. Roll the Cake: Starting from the short end, roll the cake and towel together tightly into a log shape. This helps the cake set without cracking. Place the rolled cake seam-side down on a wire rack and let it cool completely.
  9. Make the Frosting: Beat the softened butter and cream cheese together in a stand mixer or with a hand mixer until smooth and combined. Add vanilla extract and sifted powdered sugar, then beat on medium speed until the frosting is light, fluffy, and creamy, about 2 minutes.
  10. Fill the Cake: Once the cake is fully cooled, gently unroll it on your countertop. Spread the cream cheese frosting evenly over the cake surface, leaving about half an inch unfrosted on one short side to make rolling easier.
  11. Final Roll and Chill: Carefully roll the cake back up without the towel, starting from the side opposite the unfrosted edge. Place the finished roll seam-side down on a serving plate, cover loosely with plastic wrap, and refrigerate for at least one hour to allow the frosting to set.
  12. Serve: Just before serving, dust the pumpkin roll with additional powdered sugar and slice with a sharp serrated knife for clean cuts.

Notes

  • This recipe uses a sugared towel to help roll the cake without cracking, ensuring a smooth spiral.
  • Make sure the cake is rolled while still warm; cooling it rolled helps prevent cracks.
  • Chilling the assembled roll allows the frosting to firm up for easier slicing.
  • Use room temperature cream cheese and butter for the smoothest frosting texture.
  • Sift powdered sugar for a lump-free frosting and dusting.
  • The cake is thin and delicate; handle carefully when unrolling and rolling.

Nutrition

  • Serving Size: 1 slice (1/12 of roll)
  • Calories: 284 kcal
  • Sugar: 30 g
  • Sodium: 235 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 81 mg

Find it online: https://tastyrates.com/pumpkin-roll-with-cream-cheese-frosting-recipe/