Pumpkin Roll Cake
Moist pumpkin cake rolled with sweet cream cheese filling and dusted in powdered sugar. Easy to make and tastes amazing!
Servings: 10 slices
Equipment
- 1 10 x 15 x 1-inch jelly roll pan
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling
- 1 (8-ounce) package softened cream cheese
- 3 tablespoons softened salted butter
- 1 cup powdered sugar plus more for dusting
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
- Add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to a large bowl and beat with a handmixer until fully combined.
- In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
- Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed on.
- Remove the pan from the oven and allow it to cool for just a couple of minutes, until it's cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling up the cake from a short end, allowing the parchment to roll up inside it. Keeping the cake in a roll, let it cool completely on a wire rack
Cream Cheese Filling
- While the cake cools, add 1 (8-ounce) package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
- Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go.
- Chill the cake for at least an hour before dusting with powdered sugar and serving.
Video
Notes
Make Ahead and Storage Instructions
- Make Ahead: Keep the rolled cake (unfilled) in the fridge for up to 2 days, then bring it to room temperature before filling. Or fully assemble with filling and refrigerate up to 4 days. Always wrap well in plastic.
- Storing: Wrap the cake in plastic wrap and refrigerate for up to 5 days.
- Freezing: Best frozen fully assembled. Wrap the chilled cake in several layers of plastic wrap plus foil, then place it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge before slicing. You can also slice, wrap, and freeze individual pieces for up to 3 months.
Nutrition
Serving: 1slice | Calories: 297kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 347mg | Potassium: 98mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3033IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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