Pumpkin Roll cake
This delicious Pumpkin Roll Cake is a soft and moist pumpkin cake rolled up around a smooth cream cheese filling! It’s the perfect fall dessert!
Pumpkin Roll Cake
Ingredients
For Cake
- 1/2 cup All purpose flour
- 1/2 tsp baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3 Eggs
- 1 cup Sugar
- 1/2 cup Pumpkin Puree
- 2 tsp Cinnamon
For the Filling
- 8 oz Cream cheese
- 8 tbsp Butter
- 2 tsp Vanilla Extract
- 1 1/2 cups Powder Sugar
Instructions
Cake
- Preheat oven to 350F and line a 15”x10” jelly roll pan with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and set aside.
- In a large bowl, whisk together wet ingredients: eggs, pumpkin puree, and sugar, until well combined.
- Add dry ingredients to wet ingredients and whisk until well combined.
- Pour the batter into your prepared baking sheet and use a spatula or offset spatula to spread it out evenly.
- Bake for 15 minutes, and you will know when the cake is done when the center springs back when pressed lightly.
- While the cake bakes prepare your THIN kitchen towel by dusting it with some powdered sugar. When the cake is done lift it out of the pan and carefully invert onto the towel.
- Carefully, peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
- Unroll cooled cake, being extra careful not to break it. Spread cream frosting over cake and roll it back up. Wrap in plastic wrap and refrigerate at least one hour, so the frosting can set up. Sprinkle with powdered sugar before serving. ENJOY!
Cream Cheese Frosting
- In a stand mixer, using the whisk attachment, blend together cream cheese, butter, vanilla extract. Then, slowly begin adding powdered sugar and blend until smooth. Make sure to scrape down the bowl as needed.
Notes
- You want to work quickly once your cake is out of the oven. The longer you leave it to sit the harder it will be to roll it.
- Store in the refrigerator for up to three days.