Pumpkin Roll
This pumpkin roll recipe is easy to make for an elegant holiday dessert featuring soft spiced pumpkin cake rolled around sweet cream cheese filling.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan.
- To make the cake: Whisk sugar, pumpkin puree, eggs, and cinnamon together in a mixing bowl until smooth and blended.
- Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and stir until smooth and no streaks of flour remain. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until cake springs back when lightly touched, 15 to 20 minutes. Remove from the oven and cool for 5 minutes.
- Invert cake onto a smooth cotton (not terry cloth) tea towel. While still warm, roll up cake and towel together, starting from a short edge. Place seam-side down on a wire rack to cool completely, about 15 minutes.
- While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth.
- When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.
- To serve, sift powdered sugar over the roll and slice into 10 portions.
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