Classic Pumpkin Roll With Cream Cheese Filling
Learn how to make an iconic pumpkin roll. With warm spices and a sweet, irresistible cream cheese filling, it's sure to be a hit with everyone! Make two—they freeze beautifully!
Ingredients
- Butter, for the pan
- ¾ cup all-purpose flour, (100 grams)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs, room temperature
- 1 cup granulated sugar, (200 grams)
- ⅔ cup pumpkin puree, (155 grams)
- 1 tsp vanilla extract
- 1 cup finely chopped pecans, optional
For the Filling
- 8 ounces cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1 ½ cups confectioners’ sugar, (170 grams)
- ¾ tsp vanilla extract
For Serving
- Confectioners’ sugar for sprinkling
Recommended Equipment
Instructions
- Preheat the oven to 375 F.
- Lightly butter a 10-by-15-by-1-inch jelly roll pan and line it with parchment paper.Butter
- In a medium bowl, combine the flour, baking powder, spices, and salt. Set aside.3/4 cup all-purpose flour | 1 tsp baking powder | 1 tsp ground cinnamon | 1/2 tsp ground ginger | 1/4 tsp ground nutmeg | 1/2 tsp salt
- In a mixing bowl with an electric mixer on high speed, beat the eggs; gradually beat in the granulated sugar. Continue beating until thick and pale in color, about 4 to 5 minutes. Stir in the pumpkin and 1 teaspoon of vanilla extract until blended.3 large eggs | 1 cup granulated sugar | 2/3 cup pumpkin puree | 1 tsp vanilla extract
- Using a spatula, fold the flour mixture into the pumpkin batter until no traces of flour remain. Spread the batter evenly in the prepared baking pan. Sprinkle the chopped pecans over the batter, if using.1 cup finely chopped pecans
- Bake for 13 to 15 minutes, or until the cake looks set and dry and bounces back when touched lightly with finger.
- Remove the cake from the oven and loosen the sides with a knife. Starting at a narrow end, roll the cake (parchment paper and all) up and let it cool completely.
- When the cake has cooled, carefully unroll it. It doesn’t have to be perfectly flat; just unroll it in a relaxed way so it's less likely to crack.
- In a mixing bowl with an electric mixer, beat the cream cheese with butter until smooth and creamy. Add the 1 1/2 cups of confectioners' sugar and 3/4 teaspoon of vanilla extract. Beat until smooth.8 ounces cream cheese | 4 tbsp butter | 1 1/2 cups confectioners’ sugar | 3/4 tsp vanilla extract
- Spread the filling over the cooled cake and then gently roll it up. Chill thoroughly before slicing and serving—this will firm up the filling and make slicing neater.
- To serve, slice off any dry ends and sprinkle with more confectioners' sugar.Confectioners’ sugar for sprinkling
Nutrition
Calories: 333kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 76mgSodium: 241mgPotassium: 117mgFiber: 2gSugar: 33gVitamin A: 2561IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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