Description
A classic Pumpkin Roll Cake with silky cream cheese filling, soft spiced pumpkin sponge, and a snowy powdered sugar finish—perfect for fall gatherings.
Ingredients
For the cake:
3 large eggs, room temperature
3/4 cup (150 g) granulated sugar
2/3 cup (160 g) pumpkin puree (not pie filling)
1 teaspoon pure vanilla extract
3/4 cup (90 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
For the filling:
8 ounces (225 g) cream cheese, softened
4 tablespoons (56 g) unsalted butter, softened
1 cup (120 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
For rolling/dusting:
1/4 cup (30 g) powdered sugar, for towel and topping
1 clean lint-free kitchen towel or parchment for rolling
Instructions
1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper; lightly grease parchment and sides.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat eggs and granulated sugar on medium-high until thick, pale, and increased in volume, 3–4 minutes.
4. Beat in pumpkin puree and vanilla until smooth.
5. Fold dry ingredients into wet just until no dry streaks remain; do not overmix.
6. Spread batter evenly into prepared pan. Bake 13–15 minutes, until the cake springs back lightly when touched and a toothpick comes out clean.
7. While cake bakes, dust a clean cotton towel generously with powdered sugar (or use a fresh parchment sheet).
8. Run a knife around edges; invert hot cake onto the sugared towel. Gently peel off parchment. Starting at a short side, roll the warm cake up with the towel. Cool seam-side down on a rack 30–45 minutes.
9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy.
10. Unroll cake carefully. Spread filling evenly to within 1/2 inch of edges. Reroll (without the towel), then wrap tightly in plastic.
11. Chill at least 1 hour to set. Dust with more powdered sugar, trim ends, and slice.
Notes
Weigh flour for best texture. Roll the sponge while warm to prevent cracks. If using gluten-free flour, add 1 tablespoon milk if batter is thick. Freeze the finished roll (double-wrapped) up to 2 months; thaw overnight in the fridge.