A classic, yet simple dessert! So soft, moist and smooth in texture, but still elegant in presentation.
PUMPKIN ROLL
3/4 cup AP flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 LARGE eggs
2/3 cup canned pumpkin or homemade pumpkin puree
1 teaspoon PURE vanilla extract
1/2 cup FINELY chopped walnuts, optional
- Preheat oven to 350°.
- Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray.
- Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking.
- Lightly grease the parchment paper.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
- In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. DO NOT OVER BAKE!
- Immediately lift the parchment paper and the hot cake out of the pan and onto a flat (heat-safe) surface.
- While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up.
- Allow it to cool completely, on top of a wire cooling rack.
FILLING
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting
- While the cake roll is cooling, mix together the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully.
- Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
ASSEMBLY
- Roll up the frosted cake without the parchment paper.
- Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Dust the top with powdered sugar, if desired.
- Cut into slices and serve.
NOTES:
- To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
- To Freeze: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.