Classic Pumpkin Roll Recipe
This classic pumpkin roll recipe features a light, fluffy pumpkin sponge cake rolled with a rich cream cheese filling. With easy-to-find ingredients and simple instructions, it's the perfect fall dessert for gatherings or a special treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease it lightly.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, beat eggs and sugar until thick. Add pumpkin and vanilla extract, then fold in the dry ingredients.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
- Let the cake cool for a few minutes, then carefully roll it in a towel dusted with powdered sugar. Allow it to cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, then roll it back up. Refrigerate for at least 1 hour before slicing.
Notes
- Ensure the cake is cooled completely before spreading the filling to prevent melting.
- You can freeze the pumpkin roll by wrapping it tightly in plastic wrap and then foil for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 210mg
Find it online: https://katyrecipes.com/classic-pumpkin-roll-recipe/