Classic Pumpkin Roll
A thin spiced pumpkin sponge cake rolled hot, cooled, and filled with smooth cream cheese frosting, chilled and sliced into tender spirals.
Servings: 10 slices
Calories: 330kcal
Cost: 3
Equipment
- 10x15-inch jelly roll pan
- parchment paper
- clean kitchen towel thin and suitable for rolling the hot cake
- fine mesh sieve for dusting powdered sugar
- mixing bowls
- electric mixer
- rubber spatula
- wire cooling rack
- sharp serrated knife for slicing the chilled roll
Ingredients
- 3/4 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (100% pure pumpkin)
- 1 tsp vanilla extract
- 1/4 cup powdered sugar, for dusting the towel
- 8 oz full-fat block cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Heat the oven to 350°F. Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the parchment.
- Lay a thin, clean kitchen towel on the counter and sift the 1/4 cup powdered sugar evenly over it before the cake comes out of the oven.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a small bowl.
- Beat the eggs and granulated sugar on medium-high for 3 full minutes until pale, thick, and falling from the beater in a ribbon.
- Mix in the pumpkin puree and vanilla on low until just combined. Add the dry ingredients and fold by hand until no flour streaks remain, taking care not to overmix.
- Spread the batter into the prepared pan in a thin, even layer, reaching into all four corners.
- Bake for 13 to 15 minutes, until the center springs back when lightly pressed. Begin checking at 12 minutes.
- Immediately invert the hot cake onto the sugared towel, peel off the parchment, and trim about 1/4 inch from each short end.
- Roll the cake snugly from a short end with the towel while it is still hot. Cool seam-side down on a rack for about 1 hour.
- Beat the cream cheese and butter until completely smooth. Add the powdered sugar, vanilla, and salt and beat for 1 minute more.
- Gently unroll the cooled cake and spread the filling evenly to within 1/2 inch of the edges.
- Re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Dust with powdered sugar and slice into 1-inch pieces using a sharp serrated knife.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling, and full-fat block cream cheese rather than the spreadable tub variety. The cake must be rolled while hot to help prevent cracking. Store the wrapped roll in the refrigerator for up to 4 days. To freeze, wrap the filled roll in plastic and then foil and freeze for up to 2 months; thaw overnight in the refrigerator and dust with fresh powdered sugar before serving.