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Pumpkin Roll

Pumpkin Roll

This pumpkin roll recipe proves that a dramatic Thanksgiving dessert can come together with a thin sponge, a kitchen towel, and a little confidence. This pumpkin roll with cream cheese filling recipe uses the warm towel method to create a flexible cake that rolls without pastry drama. Whether you serve it as a classic pumpkin roll cake or prepare this easy pumpkin roll recipe from scratch for a holiday potluck, it deserves a permanent place in your fall baking rotation.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 3 hours 45 minutes
Servings: 10 servings
Course: cake, fall recipe
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • for rolling: 3/4 cup (90g) confectioners’ sugar
Cream Cheese Frosting
  • 6 ounces (170g) full-fat brick cream cheese softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Equipment

  • 10x15 jelly roll pan
  • Parchment paper
  • Thin, clean kitchen towel
  • Hand mixer

Method
 

  1. Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
  2. Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  3. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
  4. In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
  5. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger.
  6. Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
  7. Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
  8. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
  9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  10. Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides—that’s ok!
  11. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.

Recipe Notes

Make Ahead & Freezing:
Prepare the cake through step 7. Refrigerate the rolled cake and towel for up to 1 day before continuing. Freeze the frosted cake roll for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For individual spices, use 1/4 teaspoon each ginger, nutmeg, cloves, and allspice, plus the 1 1/2 teaspoons of cinnamon.