Pumpkin Roll Dessert
A soft, spiced pumpkin cake rolled with a creamy, sweetened cream cheese filling, perfect for fall gatherings.
Recipe - Quality Foods
Pumpkin Roll Dessert
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
8 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1/2 cup powdered sugar (for dusting towel)
Directions
1. Prepare the Cake:
- Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving extra hanging over the sides for easy removal. Grease and lightly flour the parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick and pale, about 2-3 minutes. Mix in the canned pumpkin and vanilla until well combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched and pulls away from the sides of the pan.
2. Roll the Cake:
- While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar.
- When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
- Starting at the narrow end, gently roll the cake up in the towel. Let it cool completely while rolled, about 1 hour.
3. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
4. Assemble the Pumpkin Roll:
- Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Gently re-roll the cake (without the towel), ensuring the seam is at the bottom.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - All Purpose Flour, Unbleached, 2.5 Kilogram
$4.69 was $6.39$0.19/100g
Western Family - Baking Powder, 450 Gram
$7.49$1.66/100g
Arm & Hammer - Pure Baking Soda, 250 Gram
$2.19$0.88/100g
Western Family - Cinnamon - Ground, 145 Gram
$8.29$5.72/100g
Club House - Ground Nutmeg, 39 Gram
$6.29 was $6.69$16.13/100g
Western Family - Ginger - Ground, 105 Gram
$5.29 was $5.99$5.04/100g
Club House - Ground Cloves, 37 Gram
$6.29 was $6.69$17.00/100g
San Remo - Mediterranean Sea Salt Fine, 1 Kilogram
$2.99$0.30/100g
Western Family - Large White Eggs, 18 Each
$7.29$0.41 each
Rogers - Fine Granulated Sugar, 1 Kilogram
$2.59$0.26/100g
Western Family - 100% Pure Pumpkin Filling, 796 Millilitre
$7.29$0.92/100ml
Western Family - Pure Vanilla Extract, 125 Millilitre
$14.99 was $16.99$11.99/100ml
Western Family - Spreadable Cream Cheese, 227 Gram
$3.79 was $4.29$1.67/100g
Western Family - Unsalted Creamery Butter, 454 Gram
$6.79$1.50/100g
Not Available
Not Available
Directions
1. Prepare the Cake:
- Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving extra hanging over the sides for easy removal. Grease and lightly flour the parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick and pale, about 2-3 minutes. Mix in the canned pumpkin and vanilla until well combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched and pulls away from the sides of the pan.
2. Roll the Cake:
- While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar.
- When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
- Starting at the narrow end, gently roll the cake up in the towel. Let it cool completely while rolled, about 1 hour.
3. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
4. Assemble the Pumpkin Roll:
- Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Gently re-roll the cake (without the towel), ensuring the seam is at the bottom.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.