Classic Pumpkin Roll
A soft, spiced pumpkin sponge cake rolled around a silky cream cheese filling. This cozy, crowd-pleasing dessert is perfect for fall gatherings—or any time you're craving something sweet and swirled.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- â…” cup pumpkin puree 100% pure pumpkin, not pie filling
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup powdered sugar for dusting towel
- 8 oz cream cheese, softened full-fat
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for filling, sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly coat with nonstick spray.
- Lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
- In a large bowl, beat eggs and granulated sugar until pale and fluffy.
- Add pumpkin puree and lemon juice; mix to combine.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Spread the batter evenly into the prepared pan.
- Bake for 13–15 minutes, until the cake springs back when lightly touched.
- Immediately invert the cake onto the sugared towel and carefully peel off parchment.
- Starting from the short end, gently roll the cake and towel into a spiral. Let cool rolled for 30 minutes.
- While the cake cools, beat cream cheese, butter, and vanilla until smooth.
- Gradually add sifted powdered sugar to the filling mixture, beating until fluffy.
- Unroll the cooled cake and spread the filling evenly, leaving a small border.
- Reroll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour before slicing.
- Dust with powdered sugar before serving. Slice with a serrated knife for clean edges.
Notes
For added texture, sprinkle chopped pecans or candied ginger over the filling before rolling. For a twist, add a splash of maple extract or bourbon to the filling. Can be frozen for up to 2 months. Thaw overnight in the fridge before serving.