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This classic Pumpkin Roll truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It's so good, it will be gone in seconds!
Prep Time20 mins
Cook Time14 mins
Cooling time15 mins
Total Time34 mins
Preheat your oven to 350 F degrees. Spray a 10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
While the cake is still hot, carefully life the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.
Assemble the Pumpkin Roll
Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
Remove the plastic wrap from the cake and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.
Recipe adapted from Very Best Baking
- TIP: If you want the cake to be pretty at the ends, slice off about 1/2 inch of the cake from both ends before transferring the cake to your serving platter.
- STORAGE: Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer.
- NUTRITION: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1slice | Calories: 268kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 312mg | Potassium: 164mg | Sugar: 29g | Vitamin A: 2910IU | Vitamin C: 0.7mg | Calcium: 75mg | Iron: 1.2mg