Print

Perfect Pumpkin Roll Cake

A close-up of a perfect pumpkin roll cake slice, showcasing the vibrant orange cake and creamy white swirl filling on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic pumpkin roll cake with a tangy cream cheese filling, perfect for fall gatherings. This recipe focuses on achieving a beautiful swirl and a crack-free sponge.

Ingredients

Scale
  • 4 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
  3. Beat in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one of the short ends, carefully roll up the cake and the towel together. Let it cool completely on a wire rack.
  11. While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  12. Gradually beat in the powdered sugar and vanilla extract until the filling is light and fluffy.
  13. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border on the edges.
  14. Carefully re-roll the cake, this time without the towel.
  15. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • For a gluten-free version, substitute a gluten-free all-purpose flour blend for the all-purpose flour.
  • Ensure your cream cheese and butter are at room temperature for a smooth filling.
  • For a decorative touch, dust the finished roll with more powdered sugar or cocoa powder.
  • This pumpkin roll can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well.

Nutrition

Find it online: https://blissbatter.com/pumpkin-roll-cake-crack-free-swirl/