Description
Pumpkin Roll Recipe That Never Cracks and Always Impresses
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1/4 cup vegetable oil
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
- Whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt.
- Beat the eggs and sugar together until light and fluffy. Beat in the pumpkin puree and oil.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake up tightly in the towel. Let it cool completely in the towel.
- Prepare the filling. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Add the powdered sugar gradually, beating until smooth. Stir in the vanilla extract.
- Gently unroll the cake. Spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel. Wrap the roll in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Dust the pumpkin roll with additional powdered sugar, if desired. Slice and serve.
Notes
- Store leftovers in the refrigerator.
- Can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg