Pumpkin Roll
Pumpkin Roll recipe made simple! Moist cake, creamy filling, zero cracks—perfect for fall or holiday desserts. Learn the tricks now.
Equipment
- 15x10-inch jelly roll pan
- Parchment paper
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Electric mixer or whisk (for beating eggs and filling)
- Spatula (for spreading batter and filling)
- Clean kitchen towel (for rolling cake)
- Measuring cups and spoons
- Plastic wrap
- Refrigerator
- Oven
- Knife (for slicing)
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together 🎃 flour, 🧂 baking powder, 🧂 baking soda, 🧂 cinnamon, 🧂 cloves, 🧂 nutmeg, and 🧂 salt.
- In a large bowl, beat 🥚 eggs and 🍬 sugar until thick and pale. Mix in 🎃 pumpkin puree and 🥄 vanilla extract until smooth. Gradually fold in the dry mixture until fully combined.
- Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched lightly.
- While warm, immediately invert cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake up in the towel, starting at the short end. Let it cool completely.
- For the filling: Beat 🧈 cream cheese, 🧈 butter, 🍬 powdered sugar, and 🥄 vanilla extract until smooth and fluffy.
- Unroll the cooled cake, spread filling evenly, then re-roll tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
