Pumpkin Roll Recipe
Try this next-level pumpkin roll recipe- it's like none other! Airy-soft pumpkin spice cake spiraled around a whisper-light cream filling.
Servings: 8
Calories: 459kcal
Ingredients
For the Pumpkin Spice Cake:
- 4 eggs (large)
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg (or a few microplane scratches of whole nutmeg)
- 1/4 teaspoon ground ginger
- 2/3 cup pumpkin puree
- 1/3 cup sour cream (Greek yogurt can be substituted)
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar (approximately)
For the Cream Cheese Filling:
- 8 ounces cream cheese (1 block)
- 1/2 cup powdered sugar
- 2/3 cup heavy whipping cream
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Additionally:
- 1 tablespoon powdered sugar (optional garnish)
Instructions
To Make the Pumpkin Spice Cake:
- Preheat the oven to 325 degrees F, lightly mist the sides of a 10-inch by 15-inch jelly roll pan with non-stick spray, and line it with parchment, allowing a little of the parchment to overhang on one of the short sides.
- Place the eggs and sugar in a large mixing bowl and whip on high speed for a full 5 minutes (minimum), until very pale and tripled in volume.
- Place the flour, cinnamon, baking powder, salt, nutmeg, and ginger in a medium bowl and whisk to combine.
- Place the pumpkin, sour cream, melted butter, milk, and vanilla in a medium bowl and whisk to combine.
- When the egg/sugar mixture is very pale and tripled in volume, gently fold in the flour mixture.
- Gently fold in the pumpkin mixture, and transfer the batter to the prepared pan, smoothing it out into an even layer.
- Bake for 22 to 28 minutes, or until set.
- While the cake is still hot, dust it generously with powdered sugar, then lay a clean kitchen towel on top.
- Starting at the short side with the parchment overhang, carefully roll the cake and the towel together into a tight cylinder, cinnamon-roll style.
- Allow the cake to cool completely, then unroll and spread the filling on in an even layer.
- Re-roll the cake and filling together and chill in the refrigerator until set.
- Dust with powdered sugar for garnish, slice, and serve.
To Make the Cream Cheese Filling:
- Place the cream cheese and powdered sugar in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).
- Whisk in the cream on medium speed, a little at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then whip in the lemon juice and vanilla extract until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).
Video
Notes
Use half a batch of this Cream Cheese Frosting, OR half a batch of this Whipped Cream Frosting, in place of the cream cheese filling, if you prefer.
Nutrition
Calories: 459kcal | Carbohydrates: 48g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 161mg | Sodium: 288mg | Potassium: 229mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4206IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg