Special Occasion Pumpkin Roll Aka Hazel's Pumpkin Cake Roll
Elevate your celebrations with the irresistible "Special Occasion Pumpkin Roll a.k.a. Hazel's Pumpkin Cake Roll"! This classic dessert combines the warm, spiced flavors of cinnamon and nutmeg with tender pumpkin sponge cake rolled around a luscious cream cheese filling. Perfect for holiday feasts or festive gatherings, its light yet indulgent texture makes it a crowd-pleasing favorite. The cake's rolling technique adds a decorative swirl to every slice, while a dusting of powdered sugar and optional crunchy pecans or walnuts provide the perfect finishing touch. Ready in under an hour, this visually stunning and delightfully seasonal treat pairs beautifully with a warm cup of coffee or cider. Whether you're hosting or attending, this pumpkin roll promises to impress!
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Ingredients
- 3/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 3 Large eggs
- 1 cup Granulated sugar
- 2/3 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1/4 cup Powdered sugar (for towel and filling)
- 8 ounces Cream cheese, softened
- 6 tablespoons Unsalted butter, softened
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 1/4 cup Chopped pecans or walnuts (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Step 2
In a medium mixing 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 sugar using a hand or stand mixer on medium-high speed until thick and pale, about 2 minutes.
Step 4
Add pumpkin puree and vanilla extract to the egg mixture, beating until just combined.
Step 5
Gradually fold the dry ingredients into the wet mixture until fully combined, being careful not to overmix.
Step 6
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 13-15 minutes or until the cake springs back when lightly touched in the center.
Step 8
While the cake is baking, lay a thin, clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar to prevent sticking.
Step 9
Once the cake is baked, carefully loosen the edges with a knife and immediately invert the hot cake onto the sugared towel. Peel off the parchment paper gently.
Step 10
Starting from a short side, roll up the cake and towel together tightly. Allow the rolled cake to cool completely on a wire rack.
Step 11
To prepare the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Step 12
Once the cake roll has cooled completely, carefully unroll it and spread the filling evenly over the entire surface, leaving a small border around the edges.
Step 13
Reroll the cake (without the towel) tightly, and transfer it to a serving platter. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
Step 14
Before serving, dust the top with powdered sugar and garnish with chopped pecans or walnuts, if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1122.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3654.5 |
| Total Fat 189.5g | 0% |
| Saturated Fat 99.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 998.4mg | 0% |
| Sodium 2653.2mg | 0% |
| Total Carbohydrate 465.3g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 368.9g | |
| Protein 47.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 459.9mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1029.1mg | 0% |
Source of Calories