Pumpkin Cake Roll
A cake roll that mixes up in 1 bowl, bakes in 12 minutes and will be devoured in no time at all. This pumpkin roll is moist, filled with your favorite fall spice, and goes great with a cup of coffee or a glass of milk. Even pumpkin haters can't resist this one.
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon oil
- 1 cup sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 8 ounces cream cheese (Room temperature)
- 3 tablespoons butter (softened)
- 2-3 cups powdered sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350F and grease an 11 x 17 or 12 x 18 cookie pan/ jelly roll pan.
In a large mixing bowl, whisk together eggs. Add pumpkin, vanilla, and oil, then use whist to combine until smooth.
To the wet ingredients, add sugar, flour, baking soda, and pumpkin pie spice. Whisk together until dry and wet ingredients are combined and smooth.
Pour mixture into prepared pan and spread evenly from end to end. Tap the pan to a flat surface to get rid of air bubbles and to even out the mixture.
Bake in a preheated oven until cake springs back when gently touched, 12 - 15 minutes.
Allow the cake to cool in the pan for 5 minutes then run a knife along the edge to loosen the cake from the pan.
Lay a flour sack towel down and sprinkle generously with powdered sugar. Turn the cake onto the towel and roll it up from the short side to form the jelly roll. Set Aside to completely cool.
Cream together cream cheese and butter until smooth and creamy.
Add powdered sugar 1 cup at a time until you have the desired consistency.
Add cinnamon and give it a final stir
Gently unroll the cake from the towel and spread a layer of filling onto the cake.
Re-roll the cake loosely to avoid squeezing out the filling.
Cover with plastic wrap and refrigerate for an hour before serving to allow the filling to firm up. Dust with a little powdered sugar before serving. Can be served cold or at room temperature.
- Make sure you are using an 11 x 17 pan. If your pan is smaller then your cake will be thicker and will likely crack when you try to roll it.
- If your pan is smaller then you can adjust the recipe by changing the serving size to about 9 servings which is 3/4 of the original recipe.
- Keep an eye on your cake at around the 10-minute mark. It will dry out quickly and your roll will crack.
- Be sure to roll your cake while it is warm to help prevent cracking and to set the jelly roll form so it stays in place.
- Add your filling once the cake is completely cooled to prevent the butter and sugar in the filling from melting and oozing out the sides.
- Feel free to add more or less powdered sugar to the filling for the best final result that suits you. If you want it to have it picture-perfect then a thick filling will give you a beautiful swirl between the cake rolls. If you want something that is bolder on the cream cheese and not too sweet then less powdered sugar will do the trick.
