Pumpkin Roll
The classic pumpkin roll. Moist pumpkin cake with cream cheese filling, dusted with powdered sugar. The perfect addition to your fall baking.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 331kcal
Pumpkin roll sponge cake
- 1 cup sugar
- ¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 3 eggs
- ⅔ cup pumpkin
Cream Cheese Filling
- 3 cup powder sugar
- 8 oz Cream Cheese
- ¼ cup Butter
- ½ teaspoon Vanilla
- 1-2 tablespoons milk or heavy cream
Sponge cake
Sift flour, sugar and seasonings, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.
Pour and smooth evenly into a standard sized sheet pan lined with parchment paper.
Bake at 375 degs for 12 mins.
While cake is still warm and sprinkle a light layer of powder sugar over. Invert on to clean tea towel and roll up. Let cool until room temperature or in refrigerator.
When cooled spread cream cheese filling evenly over inverted cake. Gently roll cake.
Place on large platter and sprinkle with powder sugar.
Refrigerate and serve chilled.
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- You will want to roll the pumpkin roll while it is still warm, right after it comes out of the oven! Rolling the pumpkin cake while warm will help reduce cracks.
- Turn the pumpkin roll over on a flour sack towel or tea towel. You want to use a clean (not highly fragrant) towel that doesn't have a lot of fibers that could embed into the cake.
- Use powder sugar on the towel to keep the cake from sticking to it.
standard sheet pan is 26 by 18
Calories: 331kcal | Carbohydrates: 55g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 244mg | Potassium: 84mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2551IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg