pumpkin roll recipe
This pumpkin roll is a classic spiced sponge cake rolled with a creamy cream cheese filling. Light, moist, and perfect for fall and holidays.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 3 count large eggs
- 1 cup granulated sugar
- 0.6667 cup canned pumpkin puree
- 1 teaspoon lemon juice
- 8 ounces cream cheese
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar
Instructions
Preparation Steps
- Preheat oven to 375F. Line a 15x10x1 inch jelly roll pan with parchment paper and spray the parchment.
- Whisk flour, baking powder, and pumpkin pie spice in a small bowl; set aside.
- In a large bowl, beat eggs and sugar together until pale and thick.
- Add pumpkin puree and lemon juice to the egg mixture and mix well.
- Gently fold in dry ingredients until just combined.
- Spread batter into prepared pan and bake about 12 to 15 minutes until set; edges are light and center springs back when touched.
- While the cake is hot, carefully roll it up with the parchment paper; let parchment stay in place. Cool completely.
- Prepare the frosting by beating cream cheese, butter, and vanilla until smooth; gradually add confectioners sugar and beat until fluffy.
Frosting
- Unroll cooled cake carefully. Spread frosting evenly over cake, leaving a small border.
- Roll the cake back up tightly and wrap in plastic wrap. Chill for 30 minutes.
- Slice into 0.75 inch slices and serve. Refrigerate leftovers up to 3 days.
Notes
Store leftovers in the refrigerator for up to 3 days. Freeze slices for longer storage.