Pumpkin roll cake combines tender pumpkin cake with a generous swirl of cream cheese filling for a classic dessert full of Fall flavor.
Ingredients
Pumpkin Cake Roll:
1cupgranulated sugar
¾cupall-purpose flour
1teaspoonbaking soda
1teaspoonpumpkin spice
¼teaspoonkosher salt
3large eggs
⅔cuppumpkin puree
1teaspoonvanilla extract
confectioners' sugarfor rolling
Cream Cheese Filling:
3cupsconfectioners' sugar
8ouncescream cheeseroom temperature
4Tablespoonsunsalted butterroom temperature
2Tablespoonsheavy cream
1teaspoonvanilla extract
Instructions
Preheat the oven to 375° F. Line a half sheet pan (18x13-inch) with parchment paper and non-stick cooking spray.
In a large bowl, whisk to combine sugar, flour, baking soda, pumpkin spice, and salt. Add in the eggs, pumpkin puree, and vanilla. Mix until just combined.
Pour the batter onto the prepared baking sheet and spread it into an even layer.
Bake for 12-15 minutes, until the top of the cake springs back when gently poked and is no longer sticky.
While the cake is baking, lay a clean tea towel/kitchen towel out and sprinkle generously with powdered sugar.
When the cake has finished baking immediately turn it out onto the towel and remove the parchment paper.
Starting at the shorter end, use the towel to roll the cake tightly into a log. Let the cake cool fully while wrapped in the towel, about 60 minutes.
Using a hand mixer, beat powdered sugar, cream cheese, butter, heavy cream, and vanilla until smooth and well combined.
Carefully unroll the cake and spread with an even layer of cream cheese frosting, leaving a small perimeter (½-1 inch) uncovered around the edges.
Roll the cake back up (without the towel) and transfer to a serving plate. Cover with plastic wrap and for one hour, or until chill until ready to serve. When ready to serve, unwrap the cake and dust with powdered sugar. Slice and serve.
Notes
Wrap cake tightly in plastic wrap and store in the refrigerator for up to 4 days or freezer for 2-3 months.To avoid cracking be sure to roll the cake as soon as it comes out of the oven. Be careful as it will be hot!If the cream cheese frosting/filling is too thin, add a bit more powdered sugar. If it is too thick, add a touch more cream. You want the frosting to be thick enough to hold and not ooze out of the cake, yet not too stiff that it will tear the cake when you are spreading it on. Keep in mind that it will stiffen up a bit while in the refrigerator.For a picture-perfect swirl, slice about ½ inch off each end of the cake before serving. This will give you a picture-perfect roll cake.