Pumpkin Roll
This delicious Pumpkin Roll recipe combines moist pumpkin spice cake and a secret ingredient cream cheese filling. You'll love my easy no-mess rolling tips!
Servings: 12 servings
Ingredients
CAKE:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree
- 1 cup walnuts chopped
FILLING:
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 1/2 cups powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- powdered sugar optional, for decoration
Instructions
To make the cake:
- Preheat oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment paper.
- In a medium sized bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/4 teaspoon salt. Set aside.
- In a separate large bowl, beat together 3 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until combined. Mix in 2/3 cup pumpkin puree. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with 1 cup walnuts.
- Bake for 13 to 15 minutes in preheated oven, or until top of cake springs back when touched. While the cake is cooking, start making the filling.
- When the cake is done cooking, with cake still on parchment paper, immediately roll up the cake and parchment together while the cake is hot, starting with the narrow end. Cool on a wire rack.
To make the filling:
- In a stand mixer with the paddle attachment, 8 ounces cream cheese and 1/2 cup butter until smooth. Add 1 1/2 cups powdered sugar, 1 tablespoon orange zest, and 1 teaspoon vanilla extract and mix until smooth, scraping as needed.
To assemble cake:
- Carefully unroll cake. Gently spread filling over cake.
- Reroll cake while peeling away the parchment paper as you roll.
- Wrap in plastic wrap and refrigerate at least one hour.
- To serve, slice with a serrated edge knife. Sprinkle with powdered sugar before serving, if desired.
Notes
- If using a dark-colored pan, begin checking for doneness at 11 minutes. If using a stone or ceramic pan, bake time will take longer.
- You may also use a kitchen towel lined with powdered sugar to roll the cake, but I just think parchment paper is the easiest and cleanest method.
- Try your best to prevent cake from splitting as your roll, but if it does, it will still turn out!
- If you have nut allergy concerns, you can omit the nuts or replace with pumpkin seeds.
Nutrition
Calories: 376kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 244mg | Potassium: 142mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2685IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
