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Pumpkin Roll

Delicious Pumpkin Roll
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This classic Pumpkin Roll features a moist pumpkin cake swirled with a creamy, sweet filling. It’s the perfect festive dessert for fall gatherings and holidays!

Ingredients

Scale
  • For the Cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  8. As soon as the cake is done, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting at one short end, roll up the cake and towel together. Let cool completely in the towel.
  10. Prepare the Filling: In a large bowl, beat cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
  12. Assemble the Roll: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface.
  13. Roll the cake back up tightly, without the towel.
  14. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
  15. Before serving, dust with additional powdered sugar, if desired.

Notes

For easier slicing, chill the pumpkin roll for several hours or overnight. You can also add chopped pecans or walnuts to the filling for extra texture.

Find it online: https://cubaqueen.com/pumpkin-roll/