Get ready to embark on a culinary journey that will transform your dessert game forever! This isn't just another pumpkin recipe - it's a slice of nostalgic comfort that combines the warm, spicy essence of autumn with a cream cheese filling so decadent, it'll make your taste buds dance. Imagine a delicate, perfectly rolled pumpkin cake that's both visually stunning and mouthwateringly delicious - a dessert that looks like it came straight from a professional bakery but can be created right in your own kitchen.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 roll
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing slight overhang on the sides. Grease the parchment paper with butter or cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt until well combined and no lumps remain.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes thick and pale yellow.
- Gently fold the pumpkin puree into the egg mixture until fully incorporated, being careful not to deflate the eggs.
- Gradually add the dry ingredient mixture to the wet ingredients, folding carefully until just combined. Do not overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even layer.
- Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper slowly.
- Starting from the short end, roll the cake and towel together into a tight log. Allow it to cool completely on a wire rack, which will help set the roll's shape.
- For the filling, beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly across the surface.
- Re-roll the cake without the towel, ensuring the filling is evenly distributed.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Before serving, dust the top with additional powdered sugar. Slice into 1-inch thick pieces and serve chilled.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- When rolling the cake, do this while it's still warm to prevent cracking - the kitchen towel trick is crucial!
- Be gentle when unrolling and re-rolling to maintain the cake's delicate structure.
- Chill the roll before serving to help the filling set and make slicing easier.
- For a professional finish, use a sifter to dust powdered sugar for an elegant presentation.
- If the cake cracks slightly, don't worry - the cream cheese filling will help hide any imperfections.
- Store the pumpkin roll in the refrigerator and consume within 3-4 days for the best flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 120mg
