Pumpkin Roll
This classic pumpkin roll recipe is a moist and delicious cake with a maple cream cheese filling, rolled up and dusted with powdered sugar. The perfect fall dessert recipe everyone will love.
Servings: 8 Slices
Calories: 359kcal
Ingredients
For The Pumpkin Cake
For The Maple Cream Cheese Filling
- 8 ounce cream cheese
- 2 tablespoon butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 350° and line a 15x10 inch jelly roll pan with parchment paper. Grease or spray with non-stick cooking spray. Set aside.
For The Pumpkin Cake
- In a medium bowl, add in flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- In a large bowl, beat together sugar, eggs, canned pumpkin, and vanilla.
- Add dry ingredients into wet ingredients and mix well.
- Pour onto prepared baking sheet and bake for 14-16 minutes or until an inserted toothpick comes out clean.
- Remove from oven. While it is hot, pull parchment off of pan and place cake on a towel that has been dusted in powdered sugar. on a kitchen counter.
- From the short end, roll the cake tightly and place on a cooling rack until fully cooled.
For The Maple Cream Cheese Filling
- In a medium bowl, beat cream cheese and butter together. Add in vanilla, maple syrup, and powdered sugar.
- Once the cake has cooled completely, unroll the cake and spread filling over the top.
- Roll the cake back up (not too tightly so filling won’t spill out).
- Wrap in plastic wrap, then refrigerate or freeze at least 2 hours or overnight.
Serving The Pumpkin Roll
- Remove plastic wrap, place cake roll on a serving platter, dust with powdered sugar and slice into desired slices. Enjoy!
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap a whole cake in a double layer of plastic wrap and a layer of foil and freeze for up to a month.
- Freeze individual slices wrapped in plastic wrap and stored in an airtight, freezer-safe container or heavy-duty freezer bag for up to a month.
- Mix your pumpkin cake batter until just combined. Everything should be moistened but not overmixed.
- Roll your cake while it's hot. A hot cake is still pliable. A cool cake will break.
- Roll the cake as tightly as possible the first time. This helps it hold a rolled shape later when it cools.
- It's important to evenly dust your towel with powdered sugar before rolling up the cake. It doesn't just add sweetness. It prevents the cake from sticking to the towel.
- Two hours is the minimum chilling time after adding the filling. Overnight is even better.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 359kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 347mg | Potassium: 123mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3736IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg