Classic Pumpkin Roll
This Classic Pumpkin Roll features a soft and spiced pumpkin sheet cake rolled around a luscious cream cheese filling. Perfectly moist and festive, it’s an easy fall dessert that’s ideal for holidays, parties, or cozy baking days at home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 4 tbsp powdered sugar (for towel dusting)
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp butter, softened
- 1 tsp vanilla extract
- Additional 2 tbsp powdered sugar (for garnish)
Instructions
- Prep Pan: Preheat oven to 375°F. Grease and line a 13×18-inch jelly roll pan with parchment; grease and flour again.
- Make Batter: Beat eggs and sugar until pale and thick. Mix in pumpkin. Stir together dry ingredients and add to wet mixture until smooth.
- Bake: Pour batter into pan, spread evenly, and bake 13–15 minutes.
- Roll Cake: Immediately turn out onto a kitchen towel dusted with powdered sugar. Roll up cake (with towel) and let cool.
- Make Filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
- Fill and Roll: Unroll cooled cake, spread with filling, re-roll (without towel).
- Chill and Serve: Wrap in plastic wrap, refrigerate at least 1 hour. Dust with powdered sugar, slice, and serve.
Notes
- Roll cake while warm to avoid cracking.
- Can be made ahead and frozen (wrap tightly).
- Use parchment paper for best release from the pan.
Find it online: https://yumfamilyrecipes.com/classic-pumpkin-roll/
