Pumpkin Roll Recipe
A delightful pumpkin roll featuring a moist pumpkin sponge cake rolled with a creamy, spiced cream cheese filling, perfect for a seasonal treat.
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Ingredients
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Pumpkin Roll Ingredients
Method
Pumpkin Roll Directions
- 1
Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and grease the paper lightly.
- 2
Mix Dry Ingredients
In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside.
- 3
Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar together until thick and pale. This should take about 5 minutes.
- 4
Add Pumpkin and Vanilla
Stir in the pumpkin puree and vanilla extract until well combined.
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6
Spread the Batter
Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes or until a toothpick comes out clean.
- 7
Cool and Roll
Once baked, remove from the oven and let it cool for a few minutes. Then, invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, roll the cake up in the towel, and let it cool completely.
- 8
Make the Filling
In a medium bowl, beat together the cream cheese, butter, and powdered sugar until smooth and creamy.
- 9
Fill the Cake
Once the cake is completely cool, unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
- 10
Chill and Serve
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. Slice and serve chilled.
