Pumpkin Roll: The Swirly Dessert That Steals the Show
If autumn were a dessert, it would roll itself up in cream cheese frosting and call it a day. This pumpkin roll is equal parts stunning and delicious, with a soft, spiced pumpkin cake spiraled around a dreamy cream cheese filling. Don’t let the fancy look intimidate you—it’s easier to make than it seems. Plus, you get to say you rolled with it in the kitchen.
Ingredients
For the Pumpkin Cake:
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup canned pumpkin (not pumpkin pie filling)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Pumpkin Cake Batter
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
3. Bake the Cake
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately loosen the edges from the pan and carefully invert it onto the prepared towel. Peel off the parchment paper, then roll the cake up in the towel (starting from the short end) while it’s still warm. Let it cool completely.
5. Make the Cream Cheese Filling
- Beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
6. Fill and Roll
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over it. Re-roll the cake (without the towel this time) and wrap it tightly in plastic wrap. Chill for at least 1 hour.
7. Serve
Dust the pumpkin roll with powdered sugar before slicing. Serve and enjoy all the “oohs” and “ahhs” from your guests.
Slice up this pumpkin roll and serve it with a side of coffee or cider for ultimate fall vibes. Bonus points if you dramatically announce, “Behold, the roll of the season!” as you place it on the table. Watch out for someone sneaking an extra slice—it’s probably you.