Pumpkin Roll Cake

This pumpkin roll cake is truly irresistible delicious moist with a heavenly cream cheese filling. A classic Fall dessert that everyone will love!

Course Dessert

Cuisine American

Keyword cake, pumpkin cake, pumpkin roll, thanksgiving dessert

Prep Time 30

Cook Time 15

Cooling Time 3

Total Time 3 45

Servings slices

Calories 406kcal

Author Wendie Williams

Equipment

1 Jelly Roll Pan

Ingredients

¾ cup all-purpose flour spoon and leveled
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
3 large eggs
1 cup granulated sugar
2/3 cups canned pumpkin puree not pumpkin pie filling
½ teaspoon vanilla

Cream Cheese Filling

1 ( 8 ounce) cream cheese softened
1 cup confectioners sugar
6 tablespoons unsalted butter softened
1 teaspoon vanilla

Instructions

Preheat oven to 375 degrees, spray a baking sheet with non-stick cooking spray, and place your parchment paper on top leaving a little hanging over the edge. (Helps hold the paper in place when you pour the batter.)
In a medium bowl add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
In a large bowl using a hand mixer beat sugar, and eggs until creamy. then add in pumpkin, and vanilla and mix just until combined.
Using a spoon mix the dry mixture into the wet mixture until combined.
Pour batter onto prepared parchment paper.
Bake 13-15 minutes or until cake springs back when touched. Every oven is different so watch it closely.
Remove from oven and while the cake is hot (use a small dishtowel if it's too hot), grab the parchment paper the cake was baked on and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely for about 2 hours.
Prepare filling
In a medium bowl, using a hand mixer, beat softened cream cheese and butter until combined, then add in the sugar, and vanilla until smooth.
Slowly unroll the cake, spread filling over the cake evenly. Re-roll cake from one end to the other (don’t roll the parchment paper this time.) Wrap cake in plastic wrap and chill at least 1 hour or overnight.
Sprinkle with confectioners sugar and slice!

Video

Notes

You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.

Make sure you get pumpkin puree, not pumpkin pie filling.

Freezing instructions: Prepare cake and wrap in a piece or parchment paper, and then wrap in plastic and freeze for up to 3 months. Thaw in the refrigerator and slice.

Nutrition