Pumpkin Roll
A pumpkin roll is a delightful dessert that wraps the comforting flavors of spiced pumpkin cake and creamy filling into a perfect spiral of autumn joy.
Servings: 12
Ingredients
For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- powdered sugar for dusting
For the filling:
- 1 cup powdered sugar
- 8 ounces cream cheese (1 package), at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1/2 teaspoon pure vanilla extract
- Additional powdered sugar for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Prepare a jelly roll pan (or a 10x15 inch shallow pan) by lining it with parchment paper and spraying with non-stick baking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for about 5 minutes, until they're light and frothy.
- Gradually add the white granulated sugar to the beaten eggs, continuing to mix until fully incorporated.
- Stir in the pumpkin puree and lemon juice until evenly mixed.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Sifting these ingredients ensures they're well combined and free of lumps.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined, taking care not to overmix.
- Spread the batter evenly into the prepared pan.
- Bake in your preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, sprinkle a clean tea towel generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the powdered sugar-dusted tea towel.
- Starting at one short end, roll the cake up with the towel. Let it cool completely in this rolled position.
For the filling:
- In a large bowl, beat together the powdered sugar, room-temperature cream cheese, room-temperature butter, and vanilla extract until the mixture is smooth and creamy.
- Once the cake has cooled completely, carefully unroll it.
- Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake without the towel, using the towel as a guide. Be sure to roll the cake tightly to ensure a nice spiral of filling.
- Sprinkle the top of the cake with additional powdered sugar before slicing and serving.
Notes
- It's important to use room temperature cream cheese and butter for the filling to ensure a smooth, lump-free texture.
- Rolling the warm cake in a tea towel helps it take on its rolled shape without cracking.
- The rolled cake needs to be completely cool before you add the filling, or the filling may melt.
- If you prefer a different type of cream cheese filling, you could add a bit of lemon zest or substitute some or all of the vanilla extract with another extract, like almond or maple.
- This cake can be made a day in advance and kept in the refrigerator, tightly wrapped in plastic wrap.
- Store leftovers in the refrigerator for up to 3-4 days.
- If your cake does crack on the top, don't worry, just fill in the crack with powdered sugar. It's my favorite trick and no one can tell.
Nutrition
Serving: 1 of 12 slices | Calories: 254kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2549IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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