Pumpkin Roll with Cream Cheese Frosting
A classic fall dessert featuring a soft pumpkin sponge rolled with a silky cream cheese filling.
Equipment
- stand mixer
- 10x15 inch baking pan
- Parchment paper
- Clean kitchen towel
Ingredients
For the Pumpkin Roll
- 3 eggs
- 1 cup white sugar
- ⅔ cup pumpkin puree
- ¾ cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 splash vanilla
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
For the Cream Cheese Frosting
- 1 stick cream cheese 8 oz, softened
- 4 tbsp butter softened
- 1 cup powdered sugar sifted
- 1 pinch salt
- 1 splash vanilla
Instructions
- Preheat the oven to 400°F.
- In the bowl of a stand mixer, beat the eggs on high for 3-5 minutes, until they have thickened and are fluffy. Mix in the white sugar, stir for a minute. Mix in the pumpkin puree and splash of vanilla.
- In a separate bowl, sift together the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon. Add this to the mixer, on low speed, until just combined.
- Spray a 10x15 inch pan with nonstick spray, cover with a layer of parchment paper. Spread the batter evenly over the parchment paper, to all sides (if your pan is bigger than 10x15, only spread it out to those measurements).
- Bake for 7-9 minutes, poke it and it should bounce back.
- Beat together the cream cheese frosting filling ingredients until smooth.
- Lay flat a clean kitchen towel, dusted with powdered sugar. Remove the cake from the oven and quickly flip it onto the towel, face down (so the parchment paper side is face up). Gently remove the parchment paper and sprinkle with a little more powdered sugar.
- Roll the cake up and let it sit for 1 hour until cool. Unroll and spread with the cream cheese frosting.
- Roll back up, chill, and then slice to serve.
Notes
For best results, chill the rolled cake before slicing to ensure clean cuts.