Pumpkin Roll
Ingredients
For the pumpkin sponge:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- Powdered sugar for dusting towel & finished roll
For the cream cheese filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
1️⃣ Prep the pan & oven:
- Preheat to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar.
2️⃣ Make the pumpkin sponge:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree. Gently fold in dry ingredients just until combined.
3️⃣ Bake:
- Pour batter into prepared pan and smooth evenly. Bake 12–14 minutes, until the cake springs back when lightly touched.
4️⃣ Roll it up:
- Immediately invert warm cake onto the sugared towel. Peel off parchment. Starting at the short end, roll the cake up with the towel inside. Cool completely.
5️⃣ Make the filling:
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
6️⃣ Assemble:
- Carefully unroll the cooled cake. Spread filling evenly over the surface. Roll it back up (without towel). Wrap in plastic wrap and chill at least 1 hour.
7️⃣ Serve:
- Dust with more powdered sugar, slice, and watch it disappear.
Notes
- Make ahead: This actually tastes better the next day!
- No jelly roll pan? Use a rimmed baking sheet, but adjust baking time slightly.
- Use room temp ingredients for a smooth filling.