Pumpkin Roll
Indulge in this delightful pumpkin roll, featuring a tender, spiced cake that’s swirled around a luscious cream cheese filling. With the warm flavors of cinnamon and nutmeg dancing in every bite, this treat is perfect for cozy gatherings or a sweet afternoon snack. Roll up your sleeves and get ready to impress your taste buds!
Prep
15
min
Cook
20
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥛Dairy & Eggs(2)
- 8 oz cream cheese, softened (227 g)
- 3 large eggs
🫙Pantry Staples(6)
- 1 teaspoon baking powder (5 ml)
- 1 teaspoon baking soda (5 ml)
- 1 cup all-purpose flour (125 g)
- 1 cup powdered sugar (200 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon ground cinnamon (5 ml)
- 1/2 teaspoon ground nutmeg (2.5 ml)
- 1/2 teaspoon salt (2.5 ml)
📦Other(1)
- 1 cup pumpkin puree (240 ml)
Nutrition (per serving)
Calories
282
Protein
5g
Carbs
45g
Fat
10g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In another bowl, beat eggs and sugar until thick and pale.
- 4
Stir in pumpkin puree.
- 5
Gradually add the dry ingredients to the pumpkin mixture.
- 6
Spread the batter onto a greased baking sheet.
- 7
Bake for 15-20 minutes or until a toothpick comes out clean.
- 8
Let it cool slightly, then roll it up with a clean kitchen towel.
- 9
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- 10
Unroll the cake, spread the filling, and roll it back up.
- 11
Chill before serving.
💡 Pro Tips
- ✓Beat eggs and sugar for 3-4 minutes until the mixture reaches the ribbon stage (pale, thick, and increases 50% in volume), which incorporates air bubbles that leaven the cake since pumpkin puree inhibits traditional rising.timing3-4 minutes, 50% volume increase
- ✓Sift your dry ingredients together before adding to the wet mixture to distribute leavening agents evenly; pumpkin's density can create pockets of baking soda/powder if not properly dispersed, causing uneven rise and bitter spots.techniqueSift before combining
- ✓Bake at 350°F for exactly 13-15 minutes (test at 13 minutes) because pumpkin puree's 85% water content conducts heat faster than flour-based batters, and overbaking past 15 minutes dries the cake, making rolling impossible without cracking.timing350°F, 13-15 minutes maximum
- ✓Roll the cake while still warm (within 2-3 minutes of removal) because the gluten strands remain pliable; waiting more than 5 minutes allows them to set, causing the cake to crack when rolled.timing2-3 minutes after baking
- ✓Use cream cheese at 65-68°F (slightly cooler than room temperature) for the filling so it spreads evenly without melting; warmer cheese creates an oily, separated texture that won't bind properly to the rolled cake.ingredient65-68°F cream cheese
Share this recipe
Prep
15
min
Cook
20
min
Serves
10
people
Level
intermediate
Share this recipe
Pumpkin Roll
Indulge in this delightful pumpkin roll, featuring a tender, spiced cake that’s swirled around a luscious cream cheese filling. With the warm flavors of cinnamon and nutmeg dancing in every bite, this treat is perfect for cozy gatherings or a sweet afternoon snack. Roll up your sleeves and get ready to impress your taste buds!
📝 Ingredients
Serves 10🥛Dairy & Eggs(2)
- 8 oz cream cheese, softened (227 g)
- 3 large eggs
🫙Pantry Staples(6)
- 1 teaspoon baking powder (5 ml)
- 1 teaspoon baking soda (5 ml)
- 1 cup all-purpose flour (125 g)
- 1 cup powdered sugar (200 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon ground cinnamon (5 ml)
- 1/2 teaspoon ground nutmeg (2.5 ml)
- 1/2 teaspoon salt (2.5 ml)
📦Other(1)
- 1 cup pumpkin puree (240 ml)
Nutrition (per serving)
Calories
282
Protein
5g
Carbs
45g
Fat
10g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In another bowl, beat eggs and sugar until thick and pale.
- 4
Stir in pumpkin puree.
- 5
Gradually add the dry ingredients to the pumpkin mixture.
- 6
Spread the batter onto a greased baking sheet.
- 7
Bake for 15-20 minutes or until a toothpick comes out clean.
- 8
Let it cool slightly, then roll it up with a clean kitchen towel.
- 9
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- 10
Unroll the cake, spread the filling, and roll it back up.
- 11
Chill before serving.
💡 Pro Tips
- ✓Beat eggs and sugar for 3-4 minutes until the mixture reaches the ribbon stage (pale, thick, and increases 50% in volume), which incorporates air bubbles that leaven the cake since pumpkin puree inhibits traditional rising.timing3-4 minutes, 50% volume increase
- ✓Sift your dry ingredients together before adding to the wet mixture to distribute leavening agents evenly; pumpkin's density can create pockets of baking soda/powder if not properly dispersed, causing uneven rise and bitter spots.techniqueSift before combining
- ✓Bake at 350°F for exactly 13-15 minutes (test at 13 minutes) because pumpkin puree's 85% water content conducts heat faster than flour-based batters, and overbaking past 15 minutes dries the cake, making rolling impossible without cracking.timing350°F, 13-15 minutes maximum
- ✓Roll the cake while still warm (within 2-3 minutes of removal) because the gluten strands remain pliable; waiting more than 5 minutes allows them to set, causing the cake to crack when rolled.timing2-3 minutes after baking
- ✓Use cream cheese at 65-68°F (slightly cooler than room temperature) for the filling so it spreads evenly without melting; warmer cheese creates an oily, separated texture that won't bind properly to the rolled cake.ingredient65-68°F cream cheese