Pumpkin Roll Recipe
This moist, pumpkin sponge cake rolled with sweet cream cheese frosting is the perfect Thanksgiving dessert.
I love the taste of pumpkin but not everyone in my family likes pumpkin pie. This pumpkin roll recipe is a good compromise and let's be honest... any dessert with cream cheese frosting is a winner!
The sponge cake is easy to make and the cream cheese frosting is even easier. The hardest part is gently rolling it up so it doesn't crack and fall apart. Once sliced, it's such a beautiful cake to serve family and friends for Thanksgiving or any occasion.
Pumpkin Roll Recipe
1 Hour (plus cooling time)
For the Cake
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon powder (I ground my own)
1/4 teaspoon clove powder (optional)
3 large eggs, room temperature
1 cup sugar (I use castor sugar)
2/3 cup pumpkin puree (I use Libby’s)
For the Filling
1 8oz. package cream cheese
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla
Powdered sugar for sprinkling on top
Preheat oven to 190C/375F.
Grease jelly roll pan and line with parchment paper leaving a little extra hanging off the sides.
Grease and lightly flour the parchment to ensure the sponge does not stick.
In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon powder and clove powder (optional).
In a large bowl, beat eggs and sugar until pale and thick.
Add pumpkin puree.
Add dry mixture to pumpkin mixture and gently fold with a large spatula until combined.
Spread batter evenly in jelly roll pan and bake for 13-15 minutes until cake sponges back when touched.
Every oven is different so check at 13 minutes.
Take out of oven and immediately and carefully lift sponge out of pan with overhanging parchment onto a flat surface.
Roll sponge carefully and tightly WITH the parchment paper.
Place on a cooling rack until completely cooled.
In a large bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully, unroll sponge and evenly spread cream cheese frosting.
Carefully roll up sponge without the parchment paper. Gently peel away parchment paper as you roll.
Place the prepared roll on plastic wrap, wrap tightly and cool in fridge for a few hours to set.
Uncover, sprinkle with powdered sugar, slice and serve.
Tips and Bits
As soon as the cake comes out of the oven, run a butter knife along the edges to loosen any cake stuck to the side of the pan.
It's important to start rolling as soon as the cake is out of the oven to avoid cracks.
Don't worry if your roll cracks a bit, you can cover the cracks with powdered sugar.
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