Description
Silky smooth pumpkin rolls dance with cream cheese filling, bringing autumn’s warmth to your table. Delicate spices and sweet pumpkin create a comforting dessert you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 23 cup pumpkin puree
- 34 cup all-purpose flour
- 1 cup granulated sugar
Spices and Leavening Agents:
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 12 teaspoon salt
- 12 teaspoon vanilla extract
Cream Cheese Filling:
- 8 ounces (226 grams) cream cheese, softened
- 4 tablespoons (60 milliliters) salted butter, softened
- 1 cup powdered sugar
- 12 teaspoon vanilla extract
Instructions
- Warm the oven to 375F (190C) and prepare a jelly roll pan with parchment paper, lightly greasing the surface to prevent sticking.
- Whip eggs and sugar together until the mixture transforms into a thick, pale consistency with visible volume.
- Incorporate pumpkin puree and vanilla extract into the egg mixture, blending thoroughly until smooth and uniform.
- Gently sift dry ingredients including flour, baking powder, pumpkin pie spice, and salt, then delicately fold into the wet ingredients to maintain the airy texture.
- Distribute the batter evenly across the prepared pan, ensuring a consistent layer, and bake for 13-15 minutes until the surface elastically rebounds when gently pressed.
- While the cake bakes, dust a kitchen towel generously with powdered sugar to prevent potential sticking during cake transfer.
- Immediately after removing from the oven, carefully invert the cake onto the sugared towel, delicately removing the parchment paper, then carefully roll the cake within the towel, allowing complete cooling.
- Prepare the filling by whipping cream cheese and butter until silky smooth, then gradually introduce powdered sugar and vanilla extract, beating until achieving a creamy consistency.
- Carefully unroll the cooled cake, spread the filling uniformly across the surface, then gently re-roll the cake without the towel.
- Encase the completed roll in plastic wrap and refrigerate for a minimum of one hour to set and enhance flavor development before serving.
Notes
- Adjust spice levels by experimenting with different pumpkin pie spice blends for personalized flavor profiles.
- Ensure eggs are at room temperature for better volume and smoother batter consistency when beating.
- Use a lightweight kitchen towel to prevent sticking and make rolling the cake easier without cracking.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain texture and structure.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 22 g
- Sodium: 157 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg