Pumpkin Roll

Delight your taste buds with this irresistibly festive Pumpkin Roll, a classic dessert that’s as stunning as it is delicious. Featuring a soft and tender pumpkin-spiced sponge cake filled with a luscious cream cheese frosting, this dessert is a perfect balance of fall flavors like cinnamon and nutmeg, paired with the luxurious creaminess of sweetened cream cheese. The impressive rolled presentation is easier to achieve than you’d think, thanks to a simple jelly roll technique. Ideal for holiday gatherings or cozy autumn evenings, this make-ahead treat is dusted with powdered sugar for an elegant finish. With just 20 minutes of prep time and a handful of pantry staples, you’ll have a show-stopping dessert that’s guaranteed to impress your guests while satisfying every pumpkin lover’s cravings.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line it with parchment paper, then grease and flour the parchment paper.

Step 2

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, about 3-5 minutes. Add in the pumpkin puree and vanilla extract, and mix until well combined.

Step 4

Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix.

Step 5

Spread the batter evenly in the prepared jelly roll pan. Tap the pan gently on the counter to remove any air bubbles.

Step 6

Bake in the preheated oven for 13 to 15 minutes or until the top of the cake springs back when touched lightly.

Step 7

While the cake is baking, lay out a thin kitchen towel on a flat surface and sprinkle it generously with powdered sugar.

Step 8

Once the cake is baked, immediately and carefully turn the cake out onto the prepared towel. Remove the parchment paper.

Step 9

Starting from the narrow end, gently and tightly roll up the cake with the towel. Let it cool completely for about 30 minutes.

Step 10

In the meantime, prepare the cream cheese filling. Beat together the cream cheese, butter, 1 cup powdered sugar, and vanilla extract until smooth and creamy.

Step 11

Once the cake has cooled, unroll it carefully and spread the cream cheese mixture evenly over the cake.

Step 12

Re-roll the cake using the towel to help lift it, but be careful not to roll the towel inside.

Step 13

Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour before serving.

Step 14

Dust with additional powdered sugar before slicing and serving.

Nutrition Facts

Serving size	(1068.2g)

Amount per serving	% Daily Value*
Calories	3367.5

Total Fat 170.2g	0%
Saturated Fat 94.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 976.3mg	0%
Sodium 2407.9mg	0%
Total Carbohydrate 434.7g	0%
Dietary Fiber 8.7g	0%
Total Sugars 348.1g
Protein 44.6g	0%

Vitamin D 123IU	0%
Calcium 407.5mg	0%
Iron 9.6mg	0%
Potassium 984.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 5.2%

Carbs: 50.4%