Pumpkin Cake Roll
This Pumpkin Roll Cake features a spiced pumpkin bread filled with a delicious cream cheese frosting. It's a great dessert for celebrating chilly fall days!
Servings: 8 servings
Calories: 459kcal
Ingredients
For the Cake
- 1 cup all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 5 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree note: not pumpkin pie filling
- ⅓-½ cup powdered sugar for rolling
For the Cream Cheese Frosting
- 8 oz. cream cheese room temperature
- 6 Tbsp unsalted butter room temperature
- 1 cup powdered sugar plus more for dusting top
- 1 tsp vanilla extract
- {optional garnish} toasted pecans
Instructions
For the Cake
- Preheat oven to 350°F.
- Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick cooking spray. Set pan aside.
- Using a large bowl, whisk together flour, spices, baking soda, baking powder and salt; set dry ingredients aside.
- Using an electric mixer, beat the eggs and sugar together on high speed for 6-8 minutes, or until mixture thickens and turns pale yellow.
- Add pumpkin puree and mix on low speed until just combined.
- Add flour mixture and fold until just combined.
- Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
- Bake for 13-15 minutes, or until lightly browned on top. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle powdered sugar generously on top of cloth.
- Once baked, run a knife around the edge of the pan to release the cake. Immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Frosting
- Using an electric mixer, beat cream cheese and butter together until well combined.
- Add confectioner’s sugar and vanilla extract; beat until well combined.
- Once cake has fully cooled, carefully unroll cake and spread cream cheese filling evenly on top. (Tip: Make sure to frost all the way to the edges.)
- Roll cake back up (this time without the towel). Wrap cake roll firmly in plastic wrap and refrigerate for at least 1 hour.
- Prior to serving, remove cake roll from refrigerator and dust top with powdered sugar. (I used a fine-meshed sieve to dust the powdered sugar evenly.)
- {Optional} Garnish top of cake with toasted pecans.
Notes
Instead of the individual baking spices, you could use 1 tablespoon of pumpkin pie spice instead.
Nutrition
Calories: 459kcal | Carbohydrates: 62g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 346mg | Potassium: 190mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5560IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
