Pumpkin Roll Recipe: Sweet Autumn Swirls (Print Version)

Pumpkin Roll Recipe - A classic spiced pumpkin cake with tangy cream cheese filling, perfect for fall gatherings. Easy steps for a delightful autumn dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cake Base

01 - 3 large eggs
02 - 1 cup granulated sugar
03 - 2/3 cup pumpkin puree (100% pumpkin, not pie filling)
04 - 1 teaspoon lemon juice
05 - 1 cup all-purpose flour
06 - 1 teaspoon baking soda
07 - 2 teaspoons pumpkin pie spice
08 - 1/2 teaspoon salt

→ Cream Cheese Filling

09 - 8 ounces cream cheese, softened
10 - 1 cup powdered sugar, sifted
11 - 1/2 teaspoon vanilla extract
12 - 4 tablespoons unsalted butter, softened

→ Finishing Touches

13 - Extra powdered sugar, for dusting

# Instructions:

01 - Okay, first things first, preheat your oven to 375°F (190°C). Then, grab a 15x10-inch jelly roll pan. Line it with parchment paper, letting it hang over the sides a bit – this is crucial for lifting the cake later, trust me. Grease the parchment paper and dust it lightly with flour. I always forget this step and then frantically try to grease it while the batter is waiting, so learn from my chaos!
02 - In a medium bowl, whisk together your flour, granulated sugar, pumpkin pie spice, baking soda, and baking powder. Give it a good whisk to make sure everything is evenly distributed. This ensures those lovely spices are throughout your Pumpkin Roll Recipe. I once didn't mix enough, and I had pockets of pure spice, which was… intense.
03 - In a separate large bowl, beat the eggs until they're light and fluffy. Stir in the pumpkin puree. Now, gently fold the dry ingredients into the wet ingredients. Don't overmix! Just combine until there are no dry streaks. Overmixing develops the gluten too much, and your cake will be tough, not tender. This is where I take a deep breath and just barely mix it.
04 - Pour the batter evenly into your prepared jelly roll pan and spread it out. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. While it's baking, the kitchen will start to smell absolutely amazing, like autumn took up residence right in your home. Don't overbake, or it'll crack when you roll it – I learned that the hard way, many times.
05 - As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, carefully roll the warm cake and towel together. Let it cool completely on a wire rack, seam-side down. This trains the cake to hold its rolled shape, which is essential for a successful Pumpkin Roll Recipe.
06 - While the cake cools, beat the softened cream cheese, powdered sugar, and a splash of vanilla extract until smooth and creamy. Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving about a half-inch border. Reroll the cake, this time without the towel. Wrap it tightly in plastic wrap and chill for at least an hour before slicing. Honestly, the chilling makes it so much easier to slice and helps the flavors meld beautifully.

# Notes:

01 - Don't overmix the pumpkin batter, hon, or it'll get tough. Just combine until barely mixed.
02 - Store any leftover pumpkin roll tightly wrapped in the fridge for up to 3 days. It actually tastes better the next day!
03 - If you're out of pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and a pinch of cloves works wonders.
04 - Dust with extra powdered sugar right before serving for that 'wow' factor. It just looks so pretty!

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - mixing bowls
04 - electric mixer
05 - wire cooling rack

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-6g

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