Pumpkin Cake Roll
This homemade pumpkin roll features a soft, spiced pumpkin cake wrapped around a rich cream cheese filling. It's an easy yet impressive dessert perfect for fall, holidays, or anytime you’re craving something cozy and sweet.
Ingredients
Cake
- 1 cup sugar
- 3 eggs
- 2/3 cup pumpkin puree not pumpkin pie filling
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- powder sugar for rolling
Filling
- 1 cup powdered sugar
- 8 oz cream cheese
- 4 tbsp butter softened
- 1 tsp vanilla
Instructions
- Preheat oven to 375 and line 10x15 jelly roll pan with parchment paper. Lightly grease the parchment paper. Sprinkle a clean kitchen towel with powdered sugar and set aside.
- Beat eggs on high speed for 3-5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice.
- In a separate bowl, add flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture until just combined.
- Spread into greased jelly roll pan. Bake 13-15 minutes or until top springs back when touched.
- Turn out onto towel sprinkled with powdered sugar. Remove parchment paper. Starting at the narrow end, roll towel and cake together. Allow to fully cool on wire rack.
- In a medium bowl, beat cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beat until creamy.
- Once cooled, unroll the cake and gently spread the cream cheese filling evenly over the surface, leaving a small boarder at the edges.
- Carefully reroll the cake (without the towel) and wrap it in plastic wrap. Chill for at least 1 hour before serving.