Description
Indulge in the rich, moist, and flavorful Best Pumpkin Roll that is sure to impress your guests and satisfy your dessert cravings. This classic American dessert features a tender pumpkin cake rolled up with a luscious cream cheese or Nutella filling, creating the perfect balance of sweetness and spice.
Ingredients
PUMPKIN ROLL DRY INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2-3 teaspoons ground cinnamon
- 1/2 tsp EACH ground ginger, ground nutmeg, ground cloves
- 1/4 teaspoon salt
PUMPKIN ROLL WET INGREDIENTS
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2/3 cup pumpkin puree
FOR THE ROLL
- Parchment paper
- 15 x 10-inch jelly roll pan
- 1/4 cup Powdered sugar plus more for dusting at the end
CREAM CHEESE FILLING INGREDIENTS
- 6 tablespoons unsalted butter softened at room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 8 oz. cream cheese cubed at room temperature
NUTELLA CREAM CHEESE FILLING INGREDIENTS
- 4 tablespoons unsalted butter softened at room temperature
- 1 1/2 cups powdered sugar sifted
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons milk
- 4 oz. cream cheese, cubed softened at room temperature
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
Instructions
- PUMPKIN ROLL: Preheat the oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan with nonstick cooking spray then line with parchment paper, leaving about a 1-inch overhang on the short ends. Spray the top of the parchment with cooking spray; set aside.
- In a separate large bowl, add the wet ingredients. Beat with a handheld mixer on medium-high speed for three minutes.
- Add the flour mixture to the wet ingredients and fold in with a rubber spatula just until combined.
- Pour the batter into the prepared pan and spread into an even layer. Bake at 375 degrees F for 13 to 15 minutes.
- Let the cake cool for 3 minutes. Loosen the edges of the cake with a knife. Roll the cake in the parchment paper and refrigerate for 1 hour.
- While the cake is cooling, make the filling of your choice and refrigerate.
- Once the cake has cooled, spread the filling evenly over the cake, leaving a border on all sides. Roll the cake tightly, wrap in plastic, and refrigerate for at least four hours.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Soften cream cheese and butter to room temperature.
- If filling is runny, place in the freezer to thicken up.
- For moister leftovers, microwave slices for 10 seconds.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
