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Pumpkin Roll Recipe

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4.1 from 10 reviews

This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a creamy vanilla cream cheese filling. Perfect for fall and holiday gatherings, this dessert combines delicate textures with warm autumn flavors in an elegant jelly-roll shape.

Ingredients

For the Cake:

  • 3 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the Filling:

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract

For Garnish (Optional):

  • Additional confectioners’ sugar for dusting

Instructions

  1. Prep the pan and preheat the oven: Line a 15x10x1-inch baking pan with parchment or waxed paper. Grease the paper well to prevent sticking and set the pan aside. Preheat your oven to 375°F (190°C).
  2. Prep the pumpkin mixture: In a large bowl, beat the egg yolks on high speed until thick and lemon-colored, indicating they are well aerated. Gradually add 1/2 cup of sugar and the canned pumpkin, continuing to beat on high speed until the sugar is nearly dissolved and the mixture is smooth.
  3. Whip and fold in the egg whites: In a separate small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar while continuing to beat until stiff peaks form. Carefully fold the beaten egg whites into the pumpkin mixture, preserving as much air as possible to keep the batter light.
  4. Mix the dry ingredients: Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl. Gently fold these dry ingredients into the pumpkin mixture, combining thoroughly but carefully to avoid deflating the batter.
  5. Bake the pumpkin cake: Spread the batter evenly into the prepared pan. Bake at 375°F for 12 to 15 minutes, or until the cake springs back lightly when touched in the center, indicating it is done.
  6. Preroll the cake: Remove the cake from the oven and let it cool for about 5 minutes. Turn the cake out onto a kitchen towel that has been dusted generously with confectioners’ sugar. Gently peel off the parchment paper. Using the towel, roll the cake jelly-roll style starting from a short side. This preroll helps the cake maintain its shape without cracking. Let the rolled cake cool completely on a wire rack.
  7. Make the filling and assemble the roll: In a small bowl, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving about 1/2 inch border around the edges. Using an offset spatula for an even layer is recommended. Roll the cake back up without the towel, forming the pumpkin roll.
  8. Chill and serve: Cover the assembled pumpkin roll and freeze it until firm, which makes slicing neater. Remove from freezer about 15 minutes before serving to soften slightly. Optionally, dust the top with additional confectioners’ sugar for a decorative finish.

Notes

  • Using room temperature eggs helps achieve proper volume when beating.
  • Be gentle when folding the egg whites and dry ingredients to keep the cake light and airy.
  • Prerolling the cake while warm prevents cracking during final assembly.
  • Chilling the assembled roll makes slicing cleaner and prevents the filling from oozing out.
  • This pumpkin roll is best enjoyed within 2-3 days refrigerated or can be frozen for longer storage.

Find it online: https://cookedbysarah.com/pumpkin-roll-recipe/