Pumpkin Roll Cake

A slice of rolled pumpkin cake with cream cheese filling.

4.94 from 15 votes

A pumpkin roll cake is a spiced cake rolled together with layers of cream cheese frosting. It's a must for autumn and the Thanksgiving and Christmas season!

Prep Time15

Cook Time25

Resting time5

Total Time45

Course: Dessert Recipes

Cuisine: American

Keyword: pumpkin roll cake recipe

Servings: slices

Calories: 194kcal

Author: Deanne Frieders

Ingredients

TO MAKE THE CAKE

3 large eggs at room temperature
1 cup sugar
¾ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
⅔ cup canned pumpkin
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon juice

TO MAKE THE ICING

1 cup powdered sugar
8 ounces low-fat cream cheese room temperature
1 teaspoon vanilla extract

Instructions

TO MAKE THE CAKE

Preheat oven to 325° F.
Prepare 10" x 15" jelly roll pan my spraying with non-stick cooking spray. Line the pan with a layer of parchment paper, with additional paper hanging over the edges. Spray the parchment paper with cooking spray.
In a medium sized bowl, beat the 3 large eggs and 1 cup sugar.
In a separate bowl, whisk together the ¾ cup all purpose flour, ¾ teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmegand ¼ teaspoon salt.
Add the flour mixture to the eggs and sugar and stir until just blended. Add ⅔ cup canned pumpkin 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. SEE NOTE.
Pour batter into prepared pan, spreading evenly and making sure the corners are filled.
Bake for 20-25 minutes until the cake springs back when touched. SEE NOTE 2.
Cool the cake for 5 minute in the pan. After 5 minutes, flip the cake onto a clean kitchen towel sprinkled generously with powdered sugar on it.
Roll the cake in the towel, jelly roll style. Let cool completely.

TO MAKE CREAM CHEESE FROSTING

To make icing, beat softened cream cheese, powdered sugar and vanilla until smooth. Unroll the cake cake and spread the cream cheese mixture across the entire cake.
Reroll the cake without towel and place on a serving dish.
Cover with plastic wrap and chill for at least an hour.
Dust with additional powdered sugar, then cut into slices to serve.

Notes

Tip: Be sure to set your cream cheese out while the cake is baking. We'll want it to be at room temperature for the cream cheese frosting.

NOTE 1: Over-mixing develops gluten, which can make your cake tough and dense.

NOTE 2: Avoid opening the oven door to check on your cake until it's nearly done. Wait until at least ¾ of the baking time has passed before checking to avoid the cake sinking.

For a prettier presentation, trim off any hardened edges before rolling.

Storage: Pumpkin roll cake will keep for several days stored in the refrigerator. You may wish to dust it with extra powdered sugar before serving.

Nutrition