The Most Delicious Pumpkin Roll
With a perfect blend of warm spices—cinnamon, cloves, and nutmeg—and a luscious cream cheese filling, this Pumpkin Roll is a must-have for your Thanksgiving table. It's the ultimate dessert that might just outshine the traditional pumpkin pie!
Ingredients
Ingredients
Cake Batter
- ¼ cup (30 g) powdered sugar (to sprinkle on towel)
- 5 eggs
- 1 ½ cups (300 g) granulated sugar
- 1 cup 100% pure pumpkin
- 1 cup plus 2 (135 g) tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon cloves
- ½ teaspoon salt
Cream Cheese Filling
- 1 ½ 8 ounce packages cream cheese, at room temperature
- 1 ½ cup powdered sugar, sifted
- 9 tablespoons butter, softened
- 1 ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar for decoration
Instructions
Instructions
Cake Batter
- Preheat oven to 375° F. Spray a half sheet baking pan with nonstick cooking spray; line with wax paper. Spray wax paper with nonstick cooking spray and flour paper. Lay a thin cotton kitchen towel on the counter and sprinkle with 1/4 cup powdered sugar. I like to use a sifter.
- Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin.
- Combine dry ingredients in a small bowl. Combine dry ingredients with the wet ingredients and mix until combined.
- Spread batter evenly into the prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately turn the cake onto the prepared towel. Carefully peel off the wax paper. Starting with the narrow end, carefully roll up the cake and towel together. Cool on a wire rack.
- While cake is cooling, make cream cheese filling. Instructions below.
- Once cooled, carefully unroll the cake. Spread cream cheese filling evenly over cake. Reroll cake and carefully peel towel off cake as you roll.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving, if desired. (I like to use a sifter as it gives a softer, prettier look.)
Cream Cheese Filling
- With a hand mixer, beat softened cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a mixing bowl until smooth.
Notes
Notes:
- Make sure to flour the wax paper well, so you are able to remove the wax paper easily.
- Make sure to put enough powdered sugar on the towel when rolling up the cake, so it doesn’t stick to the towel.