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Pumpkin Roll

A Slice of Perfect Pumpkin Roll

This classic Pumpkin Roll is a delightful fall dessert. A moist pumpkin cake is filled with a sweet cream cheese frosting and rolled into a beautiful spiral.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 cup chopped walnuts or pecans, optional
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in nuts, if using.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, spread a clean kitchen towel with powdered sugar.
  9. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
  10. Starting at one short end, roll up the cake tightly in the towel. Let cool completely on a wire rack.
  11. While the cake is cooling, prepare the cream cheese filling (recipe below).
  12. Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the cake.
  13. Reroll the cake tightly, without the towel.
  14. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours before serving.
  15. Before serving, dust with powdered sugar.

Notes

Serve chilled for best flavor. You can also add chocolate chips to the filling for an extra touch of indulgence.