Description
This delicious pumpkin roll cake is perfect for fall, filled with creamy frosting and spices.
Ingredients
Scale
- ¾ cup all-purpose flour (spooned and leveled)
- 1 tbsp cornstarch
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- powdered sugar (for dusting the towel)
- 4 oz. cream cheese (softened to room temperature)
- ½ cup unsalted butter (softened to room temperature)
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Take a jelly roll pan measuring 10×15 inches and line it with parchment paper, ensuring that the paper extends beyond all four sides. Set the prepared pan aside.
- In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, pumpkin pie spice, and salt. Give the dry ingredients a good whisk and set them aside.
- In a larger mixing bowl, add the eggs, granulated sugar, brown sugar, and vanilla extract. Use an electric hand mixer to beat the ingredients until the mixture becomes thick and frothy, around 5 minutes.
- Add the pumpkin puree into the egg mixture and mix it until you achieve a smooth consistency.
- Gradually add the dry ingredients to the wet mixture, stirring as you go to ensure everything is well combined.
- Transfer the batter to the prepared pan, spreading it evenly and making sure it reaches all four corners.
- Bake the batter in the oven for approximately 13-15 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, place a clean kitchen towel on the countertop and evenly sprinkle powdered sugar over it.
- Once the cake is done baking, immediately transfer it to the prepared kitchen towel while it’s still hot. Very gently peel off the parchment paper from the cake one end of the towel and fold it over the short end of the cake. Roll the cake gently with the towel. Set it aside to cool at room temperature for about 2 hours.
- While the cake is cooling, prepare the cream cheese frosting. Take a large mixing bowl and beat the softened cream cheese and butter together using an electric hand mixer until the mixture becomes smooth and fluffy. This should take around 8 minutes.
- Add in the powdered sugar, one tablespoon at a time, along with the vanilla extract, continuing to mix until the frosting is well combined and reaches a creamy texture.
- Carefully and slowly unroll the cake from the towel and evenly spread the prepared cream cheese frosting over the cake, leaving about a one-inch gap between the longest side and the open end of the cake.
- Gently roll the cake again, this time without the towel. Place the cake on a platter and wrap it compactly in plastic wrap, twisting the ends. Let the cake chill in the refrigerator for 1 hour.
- Remove the cake from the plastic wrap, let it soften at room temperature for about 15 minutes, then slice, serve, and enjoy!
Notes
- This cake can be made ahead of time and stored in the refrigerator.
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- For added flavor, consider adding chopped nuts to the frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg