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Pumpkin Roll Recipe

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4.1 from 10 reviews

This delicious Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a smooth cream cheese filling. Perfect for fall gatherings and holiday treats, it combines the warmth of cinnamon and pumpkin with a sweet, creamy center. The cake is baked quickly, then rolled with filling to create an impressive yet easy-to-make dessert.

Ingredients

Cake:

  • 3 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Filling:

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional (for dusting)

Instructions

  1. Prep the pan and preheat the oven: Line a 15x10x1-inch baking pan with parchment or waxed paper. Grease the paper thoroughly and set the pan aside. Preheat your oven to 375°F (190°C) to get it ready for baking.
  2. Prep the pumpkin mixture: In a large bowl, beat the egg yolks on high speed until they become thick and lemon-colored. Gradually add 1/2 cup of the sugar and canned pumpkin to the yolks, continuing to beat on high speed until most of the sugar has dissolved and the mixture is smooth.
  3. Whip and fold in the egg whites: In a separate small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form. Gently fold the sweetened egg whites into the pumpkin mixture, taking care to maintain the airiness.
  4. Mix the dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Carefully fold these dry ingredients into the pumpkin and egg white mixture until just combined, ensuring no lumps remain.
  5. Bake the pumpkin cake: Spread the batter evenly into the prepared baking pan. Place in the preheated oven and bake for 12 to 15 minutes, or until the cake springs back when lightly touched and is just set.
  6. Preroll the cake: Allow the cake to cool for 5 minutes after baking. Then carefully turn the cake out onto a kitchen towel dusted generously with confectioners' sugar. Gently peel away the parchment paper. Starting with one of the shorter sides, roll the cake up in the towel jelly-roll style. Let it cool completely on a wire rack while rolled.
  7. Make the filling and assemble the roll: In a small bowl, beat together the softened cream cheese, butter, confectioners' sugar, and vanilla extract until smooth and creamy. Unroll the cooled cake carefully, then spread the filling evenly across the surface, leaving about 1/2 inch border near the edges. Roll the cake back up without the towel. Cover and freeze the roll until firm.
  8. Serve: Remove the pumpkin roll from the freezer about 15 minutes before slicing to allow it to soften slightly. If desired, dust the top with additional confectioners' sugar before serving.

Notes

  • Use an offset spatula for easier and more even spreading of the filling.
  • Make sure eggs are separated when cold but brought to room temperature before beating for better volume.
  • Be gentle when folding egg whites to keep the batter light and airy for a fluffy cake.
  • Rolling the warm cake in a sugar-dusted kitchen towel prevents cracking during cooling.
  • The cake can be frozen after assembly for up to 2 weeks; thaw before serving.
  • Optional dusting of confectioners' sugar adds a pretty finishing touch before serving.

Find it online: https://cozyplatter.com/pumpkin-roll-recipe/