Print

Classic Pumpkin Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert that combines pumpkin and spices with a creamy filling, perfect for fall gatherings.

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
  2. Mix flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl.
  3. Beat eggs and granulated sugar in another bowl until thick and pale. Stir in the pumpkin.
  4. Gradually add the flour mixture to the pumpkin mix and stir until smooth.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 15-20 minutes until the cake springs back when touched.
  7. Invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper.
  8. Roll the cake up with the towel inside and let it cool completely.
  9. Beat cream cheese, softened butter, and 1 cup of powdered sugar in a bowl until smooth.
  10. Stir in the vanilla.
  11. Unroll the cake carefully once cooled and spread the cream cheese filling evenly over it.
  12. Roll it back up without the towel and place seam-side down on a serving platter.
  13. Dust with additional powdered sugar before slicing.

Notes

For added flavor, experiment with spices like nutmeg or ginger.

Find it online: https://www.cuisiniu.com/classic-pumpkin-roll-recipe/