Classic Pumpkin Roll
A delightful dessert combining warm pumpkin flavors with a creamy filling, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tablespoons powdered sugar
- 3/4 cup all-purpose flour (115g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225g)
- 2/3 cup canned pumpkin (175g)
- 8 ounces cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tablespoons butter, softened (84g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish (if desired)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- Mix flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl.
- Beat eggs and granulated sugar in another bowl until thick and pale. Stir in the pumpkin.
- Gradually add the flour mixture to the pumpkin mix and stir until smooth.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes until the cake springs back when touched.
- Invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up with the towel inside and let it cool completely.
- Beat cream cheese, softened butter, and 1 cup of powdered sugar until smooth for the filling.
- Stir in the vanilla.
- Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake and then roll it back up without the towel. Place it seam-side down on a serving platter.
- Dust with additional powdered sugar before slicing.
Notes
Wrap tightly for freshness and store in the refrigerator for 4-5 days or freeze for up to 3 months.
Find it online: https://www.cuisiniu.com/classic-pumpkin-roll-recipe-2/