This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!
Ready in: 4hours
3/4cup (96g)all-purpose flour(spooned and leveled)
1 1/4tspground cinnamon*
1/4tspeach ginger, nutmeg and cloves*
3largeeggs,at room temperature**
1cup (200g)granulated sugar
2/3cupcanned pumpkin(at room temperature if refrigerated)
1(8 oz) pkg.cream cheese,at room temperature
1cup (120g)powdered sugar
6Tbsp (85g)unsalted butter,at room temperature
To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
Mix in pumpkin and vanilla extract.
Add flour mixture and fold with a spatula just until combined.
Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.
*Instead of using cinnamon, nutmeg, ginger and cloves 2 tsp pumpkin pie spice can be substituted.
**To bring eggs to room temperature quickly place in a bowl, cover with warm water and let rest 5 minutes. Room temperature eggs will help ingredients bind together better and help cake rise better.
**If frosting has a runny consistency transfer to freezer in 3 - 4 minute increments, stirring between intervals, until it has a better consistency. If it's too runny it will run out the sides of the cake.
If you'd like to add nuts to the roll, sprinkle 1 cup chopped walnuts or pecans evenly over the cake batter before baking. Once removed from the oven invert onto a lightly greased sheet of parchment paper to roll and wrap.