Pumpkin Roll Cake

Total Time:
4 hr 25 min
Prep:
10 min
Inactive:
4 hr
Cook:
15 min

Yield:
1 cake
Level:
Easy

Ingredients
  • Cake:
  • Butter, for greasing pan
  • 2/3 cup all-purpose flour, plus more for flouring pan
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup confectioners' sugar
  • Filling:
  • 1 cup confectioners' sugar
  • Two 3-ounce packages cream cheese, softened
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Confectioners' sugar, for dusting
Directions
Watch how to make this recipe.
  • For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.

  • In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.

  • In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.

  • Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.

  • For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.

  • Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.


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    This recipe is featured in:

    The Kitchen