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A close-up of a slice of moist Pumpkin Roll Cake featuring an orange sponge rolled tightly with white cream cheese filling.

Pumpkin Roll Cake

  • Author: freddyrecipes.com
  • Total Time: 40 min
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A simple recipe for a classic pumpkin roll cake with cream cheese filling.

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease and line a 15×10 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
  3. Mix in the pumpkin puree, water, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
  9. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper.
  10. Starting with a short end, carefully roll the cake and towel together. Place the roll seam-side down on a wire rack to cool completely.
  11. To make the filling, beat the softened cream cheese and butter together until smooth.
  12. Gradually add the powdered sugar and vanilla extract, beating until the filling is light and creamy.
  13. Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the cake surface.
  14. Roll the cake up again, tightly but carefully. Wrap the roll in plastic wrap and chill for at least 2 hours before slicing and serving.

Notes

  • If the cake cracks when you unroll it, do not worry; the filling will hide minor cracks.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Chill the filling slightly if it becomes too soft while spreading.
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 35
  • Sodium: 150
  • Fat: 16
  • Saturated Fat: 9
  • Unsaturated Fat: 5
  • Trans Fat: 0.5
  • Carbohydrates: 43
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 75

Keywords: pumpkin roll, cake roll, cream cheese filling, fall dessert, spiced cake

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Find it online: https://freddyrecipes.com/pumpkin-roll-cake/