This pumpkin roll cake is a beautiful fall dessert. A moist, richly spiced pumpkin cake is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!
Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
Line a 13x17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).
Make the Pumpkin Cake
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
Beat in pumpkin and vanilla extract.
Add the dry ingredients to the wet ingredients and stir to combine.
Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:
Make the Cream Cheese Filling
In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
Add cream cheese and beat until mixture is smooth and there are no lumps.
Then, add the vanilla and sea salt and beat until combined.
Add powdered sugar 1 cup at a time, beating thoroughly after every addition.
Assemble
Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
If desired, dust with additional powdered sugar and serve chilled.
Video
Notes
Ingredient Notes/Substitutions
All-purpose flour. I recommend using an unbleached, all-purpose flour.
Granulated sugar. use white granulated sugar or organic cane sugar.
Pumpkin Puree. use canned or homemade puree.
Cream Cheese Filling. I don't recommend substitutions in the filling recipe.
StoreStore any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.FreezeIf you'd like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).