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Classic Pumpkin Roll

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A moist, spiced pumpkin cake rolled with a creamy, tangy filling – the perfect autumn dessert.

Ingredients

Scale
  • 4 tablespoons powdered sugar
  • 3/4 cup all-purpose flour (115g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar (225g)
  • 2/3 cup canned pumpkin (175g)
  • 8 ounces cream cheese (softened, 227g)
  • 1 cup powdered sugar (125g)
  • 6 tablespoons butter (softened, 84g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for garnish, if desired)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your baking pan with parchment paper.
  2. Mix the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a medium bowl.
  3. Beat the eggs and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
  4. Add the canned pumpkin and mix gently.
  5. Combine the dry ingredients with the wet ingredients until just mixed.
  6. Spread the batter in the prepared pan and bake for 13-15 minutes.
  7. Prepare for rolling by cooling the cake for a few minutes, then flipping it onto a powdered sugar-dusted towel.
  8. Roll the cake tightly, let it cool in this form.
  9. Make the cream cheese filling by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
  10. Unroll the cake, spread the filling, and roll it back up without the towel.
  11. Chill in plastic wrap for at least one hour.
  12. Serve with a dusting of powdered sugar on top.

Notes

Wrap leftovers tightly in plastic wrap and store in the fridge for up to a week. Can be frozen for longer storage.

Nutrition

Keywords: pumpkin roll, fall dessert, holiday baking

Find it online: https://ivoryapron.com/beginner-friendly-autumn-pumpkin-roll-recipe/