Pumpkin Roll

Soft pumpkin cake rolled with cream cheese frosting — a make-ahead holiday dessert that never fails.

By @natashaskitchen

Original recipe source

Pumpkin Roll

Cook time: 30 minutes

Servings: 8

Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.75 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0 powdered sugar
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a large bowl, beat 3 large eggs and 1 cup of granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale.
  3. Add 2/3 cup of pumpkin puree and 1 teaspoon of vanilla extract to the egg mixture and beat on low speed until combined.
  4. In a separate bowl, whisk together 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.
  5. Gently fold the dry ingredients into the pumpkin mixture until just combined.
  6. Spread the batter evenly into the prepared pan. Bake in the preheated oven for 13-15 minutes or until the top of the cake springs back when touched.
  7. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
  8. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the narrow end, roll the cake and towel together into a log. Let it cool completely on a wire rack.
  9. To make the cream cheese frosting, beat 8 ounces of cream cheese, 1 cup of powdered sugar, 6 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract together until smooth.
  10. Unroll the cooled cake and spread the cream cheese frosting evenly over the surface. Roll the cake back up without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
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