Pumpkin Roll
Fall is the season for making a pumpkin roll. This delightful dessert combines the warmth of pumpkin spice with the creaminess of a cream cheese filling. Making this cake is quite straightforward, and don't worry if the cake cracks—it's all part of the charm! The creamy filling and powdered sugar topping will beautifully conceal any imperfections. Plus, your roll doesn't need to be flawless; the rustic appearance adds character to this scrumptious fall treat. So, bake with confidence and enjoy your homemade Pumpkin Roll, imperfections and all! For more pumpkin inspiration, look no further: Pumpkin Muffins Pumpkin Bread Pumpkin Cheesecake    
Servings: 10 yield(s)
Prep Time: 15 mins
Cook Time: 17 mins
Total Time: 32 mins
Ingredients
    Cake
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 large eggs (Room temperature.)
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2/3 cup pumpkin purée (From the can.)
    • Filling
  • 8 oz cream cheese (Room temperature.)
  • 4 tbsp unsalted butter (Softened.)
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup confectioners sugar
  • 1/2 cup heavy cream (Whipped.)
Instructions
  1. Preheat your oven to 350F. Prepare the 10×15 baking sheet by lining it with parchment paper. Set aside.
  2. In a medium-sized bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a larger bowl, whisk together eggs, sugar, brown sugar, vanilla, and pumpkin purée until smooth and lump-free.
  4. Gradually add the dry ingredients to the wet mixture and whisk until well combined and smooth. Spread the cake batter evenly onto the prepared baking sheet. Bake for about 15 minutes, or until the cake's top springs back when gently touched. Avoid overbaking, as it may make the cake too stiff for rolling.
  5. Immediately after baking, transfer the hot cake (still on parchment paper) to a large surface. Use your hands to roll the cake gently, either from a short end for a thicker roll or from a long end for a longer, thinner roll (my preferred method). Let it cool completely.
    6. Filling
  6. In a medium bowl, whisk together cream cheese and butter until blended. Incorporate vanilla, pumpkin pie spice, salt, and confectioners' sugar. Use a whisk or mixer to beat the mixture until it's smooth and creamy. Prepare whipped cream separately, then gently fold it into the cream cheese filling mixture.
    7. Cake Assembly
  7. Gently unroll cooled cake. Evenly spread the filling across the cake, leaving a ½-inch border around the edges. Re-roll the cake as tightly as possible, carefully removing the parchment paper as you go. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least an hour.
  8. Unwrap the cake and place it on a serving platter. Generously dust the top with powdered sugar, then slice and enjoy!
Recipe Notes

Store the cake tightly wrapped in plastic wrap in the refrigerator for up to 5 days.