Description
A kid-friendly, forgiving pumpkin roll recipe that uses a specific rolling technique to prevent cracking. This dessert features a moist pumpkin cake layer and a warm cream cheese filling, designed for family bonding.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 3/4 cup (95g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz (225g) full-fat brick cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp powdered sugar (for dusting towel)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat 3 eggs and 3/4 cup granulated sugar on medium-high speed until pale, thick, and tripled in volume (about 5-7 minutes).
- In a separate bowl, whisk together 3/4 cup flour, 2 tsp pumpkin pie spice, 1/2 tsp baking powder, and 1/4 tsp salt.
- Gently fold the vegetable oil and pumpkin puree into the egg mixture. Then, gently fold in the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 12-14 minutes until the center springs back when touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust generously with 1 tbsp powdered sugar.
- As soon as the cake comes out of the oven, loosen edges with a knife. Invert the hot cake onto the towel and peel off parchment. Roll the cake tightly with the towel inside, starting from the short end. Let cool completely in this rolled position.
- While the cake cools, beat cream cheese, 1 cup powdered sugar, vanilla, and cinnamon until smooth and creamy.
- Unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border on long edges. Roll up again without the towel. Chill for at least 1 hour before slicing.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. The cake must be rolled while hot to set the shape and prevent cracking. Chill thoroughly before slicing for clean cuts. Can be stored in the fridge for up to 3 days. The cake layer can be frozen unfilled for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: pumpkin roll, fall dessert, kid-friendly baking, pumpkin cake, cream cheese filling, easy pumpkin recipe, family baking