Description
Pumpkin Roll is a classic fall dessert featuring a moist, spiced pumpkin cake rolled around a rich cream cheese frosting. Beautifully swirled and bursting with flavor, this cake is perfect for autumn gatherings, Thanksgiving dinners, or as a cozy treat any time of the season.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup canned pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioners sugar (for rolling)
- 6 ounces full-fat brick cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners sugar (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch baking pan, line with parchment paper, and grease the parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth.
- Combine wet and dry ingredients, mixing just until incorporated.
- Spread batter evenly in the prepared pan and bake for 17–18 minutes until the cake springs back when gently pressed.
- Immediately invert the cake onto a kitchen towel dusted with 3/4 cup confectioners sugar. Peel off parchment and roll the cake from the narrow end with the towel. Let cool completely, about 2 hours.
- To make the frosting, beat softened cream cheese until smooth. Add butter and beat until combined. Gradually add 1 1/2 cups confectioners sugar and vanilla extract. Beat until creamy and smooth.
- Unroll the cooled cake and spread frosting evenly, leaving a 1/2-inch border. Roll the cake back up without the towel.
- Chill the rolled cake in the refrigerator for 20 minutes to set the frosting.
- Slice and serve with a dusting of confectioners sugar, if desired.
Notes
- Allow the cake to cool fully before frosting to prevent melting.
- Roll the cake while warm to avoid cracks.
- Use room temperature eggs for better mixing and volume.
- Store in the fridge wrapped tightly to maintain moisture.
- Freeze wrapped in plastic and foil for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Pumpkin Roll, cream cheese frosting, fall dessert, rolled cake, pumpkin cake, Thanksgiving dessert