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Pumpkin Roll

This pumpkin roll recipe bakes a spiced pumpkin cake in a jelly-roll pan, then rolls it around a smooth cream cheese filling. Powdered sugar on the towel helps keep the warm cake from sticking as it cools.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling and chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp vegetable oil for greasing
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree canned; not pumpkin pie filling
For rolling and the filling
  • 0.25 cup powdered sugar for the towel
  • 1 cup powdered sugar for the filling
  • 1 package (8 oz) cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Preheat the oven to 375°F.
  2. Brush the vegetable oil over the bottom and sides of a 10x15-inch jelly-roll pan, line it with parchment paper, and lightly oil the parchment.
  3. Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a medium bowl.
  4. Beat the eggs and granulated sugar in a large bowl with an electric mixer on medium-high speed until thick and pale, 3 to 4 minutes.
  5. Mix in the pumpkin puree.
  6. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain, then spread the batter evenly in the prepared pan.
  7. Bake for 13 to 15 minutes, until the top springs back when lightly touched and the edges begin to pull away from the pan.
Roll and cool the cake
  1. While the cake bakes, lay a clean kitchen towel on the counter and sift 1/4 cup powdered sugar evenly over it.
  2. Immediately invert the hot cake onto the towel and peel off the parchment.
  3. Roll the cake and towel together from a short end.
  4. Set the rolled cake seam-side down on a wire rack and cool completely, about 1 hour.
Make the filling and assemble
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Add the remaining 1 cup powdered sugar and vanilla and beat until smooth.
  3. Unroll the cooled cake and spread the filling evenly over it, leaving a 1/2-inch border.
  4. Roll it up again from the same short end without the towel.
  5. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

For a neat roll, invert the cake onto the sugared towel immediately after baking and roll it while hot. Store tightly wrapped in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free cream cheese and butter.