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Classic Pumpkin Roll Recipe

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A classic pumpkin roll recipe featuring a moist pumpkin-flavored sponge rolled with a rich, creamy cream cheese filling. Ideal for holiday gatherings or cozy fall nights. This delicious dessert includes key spices like cinnamon and cloves for a festive flavor. Easy to make and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 tbsp powdered sugar (for dusting)
  • ¾ cup all-purpose flour (115g)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (225g)
  • ⅔ cup canned pumpkin (175g)

For the filling:

  • 8 oz cream cheese, softened (227g)
  • 1 cup powdered sugar (125g)
  • 6 tbsp butter, softened (84g)
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar (for garnish, if desired)

Instructions

  • Preheat oven to 375°F (190°C). Grease a 15x10-inch baking pan and line it with parchment paper. Dust with powdered sugar.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
  • In a separate bowl, beat the eggs and sugar until thick. Add pumpkin and beat until smooth. Gradually fold in the dry ingredients.
  • Spread batter evenly into the prepared pan. Bake for 13-15 minutes until cake springs back when touched.
  • Immediately turn the cake onto a towel sprinkled with powdered sugar. Roll the cake in the towel and let cool.
  • For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  • Unroll the cooled cake and spread the filling evenly. Roll it back up, wrap in plastic, and refrigerate for at least 1 hour.
  • Before serving, dust with powdered sugar if desired.

Notes

  • Ensure the cake is completely cool before adding the filling to avoid melting.
  • Cake can be made ahead and stored in the fridge for up to 2 days.

Nutrition

Find it online: https://elianarecipes.com/classic-pumpkin-roll-recipe/