Pumpkin Roll With Cream Cheese Frosting
This cozy pumpkin roll features a soft, spiced sponge cake filled with a rich, tangy cream cheese frosting. It’s perfect for holidays, birthdays, or any autumn gathering, and it looks as impressive as it tastes.
Ingredients
For the cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the cream cheese frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment, then grease and lightly flour the paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Beat eggs and sugar on high speed for 5 minutes until thick and pale. Fold in pumpkin puree and vanilla.
- Gently fold dry ingredients into the pumpkin mixture just until smooth.
- Spread batter evenly in the pan and bake 13–15 minutes until the center springs back.
- Dust a clean towel with powdered sugar. Invert the warm cake onto it, peel off parchment, and roll up from the short end with the towel inside. Cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla until creamy.
- Unroll cooled cake, spread frosting evenly, roll back up without the towel, wrap in plastic, and chill at least 1 hour before slicing.