Pumpkin Roll Cake With Cream Cheese Frosting
This pumpkin roll is made with soft pumpkin spice cake wrapped around thick cream cheese frosting. Rolling the warm cake in parchment helps create a beautiful spiral with fewer cracks.
Ingredients
For The Cake
- 3/4 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil
For The Cream Cheese Frosting
- 8 ounces full-fat block cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 375°F. Lightly grease a 10 x 15-inch jelly roll pan.
- Line the pan with parchment paper, leaving a little extra paper past the short sides.
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
- In a large bowl, beat the eggs and granulated sugar on medium-high speed for 3 to 4 minutes. The mixture should look pale, thick, and airy.
- Mix in the pumpkin puree, vanilla extract, and oil until combined.
- Add the dry ingredients. Fold gently until no streaks of flour remain.
- Pour the batter into the prepared pan. Spread it evenly into the corners with an offset spatula.
- Bake for 12 to 14 minutes, or until the top springs back after a gentle touch.
- Let the cake rest in the pan for 2 minutes. Run a thin knife around any exposed edges.
- Lift the warm cake from the pan using the parchment paper.
- Starting at one short end, gently roll the cake with the parchment paper. Place it seam-side down and cool completely.
- To prepare the frosting, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and salt. Beat until thick and smooth.
- Carefully unroll the cooled cake.
- Spread the frosting evenly over the cake, leaving a 1/2-inch border around the edges.
- Roll the cake again while peeling away the parchment paper. Do not roll the parchment inside the cake.
- Place the pumpkin roll seam-side down. Wrap it tightly in plastic wrap.
- Refrigerate for at least 2 hours.
- Unwrap the cake and dust it with powdered sugar.
- Cut into 12 slices using a clean, sharp knife. Wipe the blade between cuts.
Notes
Recipe Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Do not use a 9 x 13-inch cake pan.
- Roll the cake while it is warm.
- Cool the cake completely before adding the frosting.
- Use block cream cheese for the thickest filling.
- The finished roll can be refrigerated for up to 5 days.
- Freeze the whole roll or individual slices for up to 2 months.
- Nutrition information is an estimate and will vary by brand and serving size.
Nutrition Information
Serving size: 1 sliceCalories: 252
Carbohydrates: 34 g
Protein: 4 g
Fat: 12 g
Saturated fat: 7 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Trans fat: 0 g
Cholesterol: 72 mg
Sodium: 221 mg
Potassium: 92 mg
Fiber: 1 g
Sugar: 27 g
Vitamin A: 2,680 IU
Vitamin C: 1 mg
Calcium: 47 mg
Iron: 1 mg