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Servings: 10
Calories: 283kcal
Ingredients
For Pumpkin Pie Spice - there will be leftovers.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
For the Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 cup powdered sugar and extra for dusting
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 375°F/190°C and line a 15" x 10" jelly roll pan with parchment paper.¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1 cup granulated sugar, 3 large eggs, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract
- In a mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt, then set aside. In a separate bowl, whisk granulated sugar and eggs until thick, approximately 1 minute. Add the pumpkin puree and vanilla extract and whisk until they are just combined. Using a rubber spatula, fold in the flour mixture until it is just combined.
- Evenly spread the batter into the jelly roll pan and bake until the top springs back when gently pressed, approximately 14 - 15 minutes. Lift the parchment paper and the cake onto a flat heatproof surface. Using your hands, carefully roll from the short end roll (with the parchment paper still in place) until it is completely rolled up; place on a wire rack and leave to cool to room temperature.
For the Cream Cheese Filling
- Whisk cream cheese, butter, powdered sugar, and vanilla extract together.8 ounces cream cheese, 5 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla extract
- When the cake has cooled, place it on a flat surface and roll until virtually flat again. Then, spread the filling evenly over the cake, leaving a ½ inch border, then roll the cake without the parchment paper. Use plastic wrap to tightly wrap the pumpkin roll and place it in the fridge to cool for a minimum of one hour. When cooled, remove the plastic wrap, dust with powdered sugar, cut into slices and serve.
Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains additional spices and sweeteners that will throw off the balance of the cake.
- Parchment Paper: Don’t skip lining your pan with parchment paper. It prevents sticking and makes rolling the cake a breeze.
- Cooling: Let the rolled cake cool completely before you unroll it to add the filling. This keeps the cake from cracking and losing its shape.
- Even Spreading: Spread the batter evenly in the pan to ensure it bakes uniformly. An offset spatula is perfect for this job.
- Rolling the Cake: Roll the cake while it’s still warm to avoid cracks. Keep the parchment paper in place to help you handle it better.
- Softened Ingredients: Make sure your cream cheese and butter are fully softened before making the filling. This ensures it’s smooth and lump-free.
- Chilling: After you’ve assembled the pumpkin roll, chill it for at least an hour. This helps the filling set and makes slicing easier.
- Powdered Sugar Dusting: Dust the cake with powdered sugar just before serving. It adds a nice touch of sweetness and looks great.
- Storage: Store the pumpkin roll in the refrigerator. You can make it a day ahead, which is perfect for busy schedules.
Nutrition
Calories: 283kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 277mg | Potassium: 124mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3116IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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