Classic Pumpkin Roll

We've all seen pumpkin rolls at the stores during the fall. They always start presenting themselves in October and November, but did you know they are very easy to make yourself and so much more delicious when you do so.

A simple cake batter enhanced with pumpkin purée that lends to a very moist cake, spiced up with all those pumpkin pie fall flavors and filled with a sweet cream cheese filling make this a quintessential fall dessert.

The perfect slice of this delicious roll that that you serve your family and friends is gorgeous & looks so impressive, yet doesn't require pastry chef skills at all.

I use a 10 x 15 inch baking sheet amzn.to/3BVI6dl(which is also great for roasting smaller amounts of vegetables and baking half batches of cookies) is the ideal pan for this.  They're inexpensive and you can get this on my SHOP page as well.

EASY INGREDIENTS □

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Parchment paper is a life saver

Essential Baking sheets

Parchment paper is another essential tool that will make the baking & assembly work so easy for this beautiful fall roll.  You can bake & roll up the cake, hot out of the oven, all in the parchment paper so no need to get out a tea towel or any other specialty equipment. Parchment paper makes this easy to bake, roll, chill and unroll.  

SPREAD THE BATTER INTO THE 10 X 15 PAN

I also do love an offset spatula for easily spreading out that delightful cream cheese filling.  It makes quick work of this and I don't need to struggle with a regular knife or spatula.

THE FILLING IS EVEN EASIER THAN THE BATTER

After you evenly spread out the filling over the cooled cake you simply roll back up and then chill for a bit. Chilling the finished pumpkin roll makes for easy slicing and a much prettier presentation.

THE CAKE IS COOLED, ROLLED UP & READY TO CHILL

ROLLED UP & READY TO SLICE. YOU CAN SEE THIS ONE CRACKED A BIT SINCE I WAS TOO AGGRESSIVE WITH ROLLING. BE GENTLE!

​A final dusting of powdered sugar right before slicing is just the snowy touch on top of this beauty.   I your friends won't believe you made it yourself. Shoot, you won't believe you made it yourself.

THIS WAS BEFORE CHILLING SO YOU CAN SEE THE FILLING IS STILL SOMEWHAT SOFT

THIS SLICE WAS MINE □

Classic Pumpkin Roll
Pumpkin Cake

•     3/4 cup all-purpose flour
•     1/2 teaspoon baking powder
•     1/2 teaspoon baking soda
•     2 teaspoon pumpkin pie spice (*or see below for substitution)
•     1/4 teaspoon sea salt
•     3 large eggs
•     1 teaspoon vanilla (I like to use vanilla paste)
•     1/2 cup cane sugar
•     2/3 cup pumpkin puree
•     optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling

•     1 (8 ounce) cream cheese, at room temperature
•     1 cup powdered sugar, sifted
•     6 tablespoons butter, softened
•     1 teaspoon vanilla (I like to use vanilla paste)

 

• Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar and alternatively if too thick, add a teaspoon of water until you have a nice constituency that is spreadable but not thin enough to ooze out the sides.

For the cake:

• Preheat oven to 375° F.  Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (Lightly spraying the bottom of the pan with cooking spray will help the parchment stay in place while you spread out the batter).
• Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
•  In a separate bowl, or in a stand mixer, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a silicone spatula, and stir together until just combined.
• Spread the batter evenly into prepared pan using an offset spatula.  Bake for 13 to 15 minutes.
• Carefully lift the parchment paper and cake out onto a flat, heat proof surface or cutting board.  Carefully roll the cake back up, using a towel to protect your hands from the heat if needed.  Cool cake completely seem side down (you can refrigerate for about 30 minuted if you'd like to speed up the process)    
• Once the cake has cooled completely,  transfer the cake roll to a flat surface, and carefully unroll.  The edges will still want to curl a bit.  Spread the cream cheese mixture evenly over cake with an offset spatula, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. 
• The pumpkin roll will be best if covered with plastic wrap & refrigerated for a few hours before slicing and serving.  After that, simply dust with powdered sugar, slice & serve. (I like to save the ends as the cook's treat since they will be the least perfect of your slices)

*Pumpkin Pie Spice Mix:
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove