Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. Perfect for fall gatherings and holiday celebrations, this delectable dessert combines festive flavors and an impressive presentation that will delight your family and guests.
Ingredients
For the Pumpkin Cake:
- 3 large eggs, separated, room temperature
- 1 cup sugar, divided (½ cup + ½ cup)
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Filling:
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 3/4 teaspoon vanilla extract
Optional:
- Additional confectioners’ sugar, for dusting
Instructions
- Prepare the pan and preheat the oven: Line a 15x10x1-inch baking pan with parchment or waxed paper. Grease the paper well and set the pan aside. Preheat your oven to 375°F (190°C).
- Prepare the pumpkin mixture: In a large mixing bowl, beat the egg yolks on high speed until they become thick and lemon-colored. Gradually add ½ cup of sugar and the canned pumpkin, continuing to beat on high until the sugar is almost fully dissolved.
- Whip the egg whites and fold in: In a separate small bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup sugar while continuing to beat until stiff peaks form. Gently fold the stiff egg whites into the pumpkin mixture to retain airiness.
- Mix dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gently fold these dry ingredients into the pumpkin mixture, taking care not to deflate the batter.
- Bake the pumpkin cake: Spread the batter evenly into the prepared baking pan. Bake at 375°F for 12 to 15 minutes, or until the cake springs back lightly when touched.
- Preroll the cake: Remove the cake from the oven and cool it for 5 minutes. Turn the warm cake out onto a kitchen towel dusted generously with confectioners’ sugar. Carefully peel off the parchment paper. Starting from a short side, roll the cake up in the towel jelly-roll style. Allow the cake to cool completely on a wire rack while rolled.
- Make the filling and assemble the roll: In a small bowl, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Gently unroll the cooled cake and spread the filling evenly over the surface, leaving about ½ inch from the edges. Using an offset spatula is helpful here.
- Roll and chill the cake: Carefully roll the cake up again, this time without the towel. Wrap it tightly in plastic wrap and freeze the cake until firm, about 1-2 hours. Remove from the freezer 15 minutes before slicing to allow it to soften slightly.
- Serve: If desired, dust the top of the pumpkin roll with additional confectioners’ sugar before slicing and serving.
Notes
- Ensure eggs are at room temperature for better volume when beating egg whites.
- Folding the egg whites gently is crucial to keep the cake light and airy.
- Use an offset spatula to spread the filling evenly.
- Rolling the cake while warm prevents cracking.
- Chilling the cake before cutting helps achieve clean slices.
- You can substitute canned pumpkin with fresh pumpkin puree if desired.
- Store leftover pumpkin roll wrapped in plastic in the refrigerator for up to 3 days.
