Pumpkin Roll Recipe
This classic Pumpkin Roll Recipe features homemade pumpkin cake and silky cream cheese frosting, all rolled up for an impressive presentation. Follow my simple tips for easy rolling and no cracking!
Servings 12 servings
Calories 284kcal
Equipment
- 10x15-inch jelly roll pan
Ingredients
For the Cake:
- 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
- 3 large eggs
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin puree (160g)
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar (30g)
For the Filling:
- 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
Instructions
- Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper. Use a large enough piece of paper so it has an extra inch or two up the sides. You’ll use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together and set aside.
- Combine the eggs, vanilla, and granulated sugar in a large bowl, and whisk or beat until lighter in color and smooth.
- Add the pumpkin puree and mix until smooth.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be.
- Bake for 13 to 15 minutes. The cake is done when the center springs back when pressed lightly.
- While the cake bakes, prepare a thin tea towel by dusting it generously with the powdered sugar. When the cake is done and still hot, Carefully lift it out of the pan using the parchment paper, and invert it into the center of the sugared cloth.
- Peel back the parchment paper, fold the end of the tea towel over a short end of the cake, then roll the cake tightly into a log shape (the towel will be inside the cake roll). Place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
- Unroll the cooled cake on your counter, then spread the frosting leaving about half an inch unfrosted on one short side.
- Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour so the frosting can set up.
- Once the cake is chilled and you are ready to serve, dust it with powdered sugar and cut with a sharp serrated knife.
Video
Notes
- Parchment paper tips. Measure a piece of parchment paper large enough to overhang an inch or two on the edges. This will make removing the cake from the pan easier and safer since you can use the excess as handles to lift the cake out. For an extra smooth release and to keep the parchment paper in place, spray the pan with non-stick spray before placing the parchment.
- Measure the flour correctly. Extra flour results in a thick and dense cake, so it’s important to measure it accurately. For best results, weigh it on a food scale or gently scoop it into measuring cups and level off the tops.
- Trim the edges before serving. Do not worry if the long sides of the cake aren’t even or clean. Once rolled, you can slice them off with a serrated knife for a neat cake roll. Avoid using a non-serrated knife, as it may crush or deform the layers as you slice. A serrated bread knife is a great tool for slicing this cake.
- Make-ahead option: To prepare the cake in stages and fill it just before serving. Bake the cake, roll it, and cool it until it is at room temperature. Wrap it tightly in plastic wrap and refrigerate it for up to one day before filling and serving it. Be sure to let it sit at room temperature for at least 1 hour before unrolling it as the cold can cause the cake to be firm and less flexible.
Nutrition
Calories: 284kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 235mg | Potassium: 85mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2616IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg