This clαѕѕic Pumpkin Roll is one of the best fall desserts! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous eye catching dessert!
Do you know why pumpkin rolls are intimidating? Because our moms’ m̾e̾t̾hod of making them made a HUGE and SCARY mess that rarely resulted in a nice and pretty pumpkin roll. I’m excited to share the simplest trick and tastiest recipe for making a beautiful and mess free pumpkin roll!
And here’s a word of advice, make two and keep one in the freezer for a rainy day! I’ve got two in my freezer now and I have the feeling they won’t be there long. Fall is in the air and so desserts like this are a must right?
Prep time: 20 MINUTES
Cook time: 15 MINUTES
Total time: 35 MINUTES
2/3 cup pumpkin puree
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice (You can either use store-bought pumpkin pie spice)
1/4 teaspoon salt
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 large eggs
optional: powdered sugar
CREAM CHEESE FILLING:
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1 (8 ounce) brick cream cheese, room temperature
TO MAKE THE PUMPKIN ROLL:
Preheat the oven to 375° F. Spray a 15 x 10-inch jelly roll pan with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt until combined. Set aside.
In a separate large mixing bowl using an electric hand mixer blend together eggs and granulated sugar until thick, about 1 minute.
Mix in pumpkin and vanilla extract until just combined.
Add flour mixture and fold with a rubber spatula until fully combined.
Pour batter into the prepared pan, spread into an even layer.
Bake for 13-15 minutes or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
Immediately lift the parchment paper and cake out of the pan and onto a clean, heat proof work surface. Gently roll the cake, starting with the short side of the roll to the opposite side until it is completely rolled up.
Let cool until it reaches room temperature on a wire rack.
TO MAKE THE CREAM CHEESE FILLING:
In a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla extract until smooth.
Add more powdered sugar if the filling is too thin. Add a half teaspoon or two of water if it’s too thick.
When the cake is completely cooled, slowly unroll the cake and spread the cream cheese mixture over the cake leaving about 3/4-inch border uncovered along all edges.
Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour.
Sprinkle additional powdered sugar on top before serving.
Store cake in the refrigerator in an airtight container for up to 5 days or freeze for up to 2 months.