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Pumpkin Roll Cake

This pumpkin roll cake combines a soft, spiced pumpkin cake with a rich, tangy cream cheese filling. It’s a breeze to make, but looks impressive enough for any autumn gathering! 
Though this rolled cake is easy to make, jelly roll cakes can feel a bit daunting at first. That’s why in my blog post, we’re breaking down the process with detailed, step-by-step photo instructions, along with all my best tips to guarantee your pumpkin roll turns out perfectly.
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pumpkin-roll-cake/
Print Recipe
A close-up of a slice of pumpkin roll with cream cheese frosting on a brown plate, dusted with powdered sugar. A forkful of the cake has been taken out, revealing the creamy filling. In the background, there is another slice of pumpkin roll on a wooden plate, along with small decorative pumpkins, enhancing the fall theme.
Prep Time:25 minutes
Cook Time:15 minutes
Resting Time:2 hours 20 minutes
Total Time:3 hours

Equipment

  • 1 Jelly Roll Pan 10.5 x 15.5 inch / 26.6cm x 39.3cm

Ingredients

For Pumpkin Roll

  • 94g (¾ cup - spoon and level method ) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine salt I use sea salt
  • 1 tsp pumpkin spice see notes for substitutions
  • 150g eggs (weight is without shell) (about 3 large eggs)
  • 200g (1 cup) granulated white sugar
  • 150g (⅔ cup) pumpkin puree NOT pumpkin pie filling
  • 85g (¾ cup) powdered sugar/ confectioner's sugar
  • nonstick spray or butter for the baking pan

For Cream Cheese Filling

  • 250g cream cheese softened
  • 140g (1¼ cup) powdered sugar/ confectioner's sugar
  • 14g (1 tbsp) melted unsalted butter
  • 1 tsp pure vanilla extract
  • ½ tsp fine salt I use sea salt

Instructions

  • Preheat and Prep: Preheat your oven (NO FAN) to 350°F (175°C).
    Gather and measure all your ingredients. Make sure the cream cheese is at room temperature for smooth, lump-free frosting.
    Spray a 15×10-inch jelly roll pan with nonstick spray or grease with butter to make the parchment paper stick. Line it with parchment paper, then spray or grease the parchment paper too so the cake seamlessly releases after baking.
    (Tip: Using scissors, make small vertical cuts in each of the 4 corners of your parchment paper. This step lets you fold one flap behind the other so that the paper fits neatly inside the pan, see step-by-step photos in my blog post)
    nonstick spray or butter
  • Flour mixture: Whisk the flour, baking soda, salt, and pumpkin pie spice, together in a medium bowl. Set aside.
    94g (¾ cup - spoon and level method ) all-purpose flour, 1 tsp baking soda, ½ tsp fine salt, 1 tsp pumpkin spice
  • Wet Ingredients: In another medium bowl, whisk the eggs, sugar, and pumpkin puree together until combined.
    150g eggs (weight is without shell), 200g (1 cup) granulated white sugar, 150g (⅔ cup) pumpkin puree
  • Combine. Add the flour mixture into the wet ingredients and whisk until just combined. Do NOT overmix!
  • Bake. Spread batter evenly into prepared pan – an offset spatula is a great tool to use here. Give the pan a shake to make sure the batter is level and reaches the corners. Bake until a tester inserted into the center of the cake comes out clean, about 15 minutes.
  • Prepare the kitchen towel: While the cake is baking, lay a thin kitchen towel (or parchment paper) flat on the counter. The towel should be bigger than the size of your baking pan and it should have little to no texture. Dust with 3/4 cup confectioners’ sugar.
    Once the cake comes out of the oven, immediately invert it onto the towel then gently peel off the parchment paper.
    85g (¾ cup) powdered sugar/ confectioner's sugar
  • Shape and cool. Starting with the short end, begin gently but tightly roll cake into a log. Do this slowly and gently. The cake will be warm since it just came out of the oven.
    Let the cake to cool completely while rolled up in the towel. 
  • Make the cream cheese filling: In a mixing bowl, using a handheld mixer or stand mixer on medium high speed, beat the cream cheese, confectioner’s sugar, butter, vanilla, and salt until smooth.
    250g cream cheese, 140g (1¼ cup) powdered sugar/ confectioner's sugar, 14g (1 tbsp) melted unsalted butter, 1 tsp pure vanilla extract, ½ tsp fine salt
  • Add the Filling: Gently and slowly unroll the cake. Flatten it out and spread the filling evenly on top, leaving about a 1/2-inch border around the cake.
  • Roll: Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the side – that’s totally okay.
  • Chill: Loosely cover with plastic wrap and refrigerate for about 20 minutes to let the filling set before slicing and serving.
  • Serve: Slice the ends, then dust the top with confectioners’ sugar, if desired.

Notes

DIY PUMPKIN SPICE: To make your own pumpkin spice combine: 3 Tablespoons ground cinnamon, 2 teaspoons  ground ginger, 1 and 1/2 teaspoons  ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon  ground allspice. Whisk all of the ingredients together in a small bowl, the store in an air-tight jar. Store at room temperature in a dry place.
STORAGE: Keep in a tightly sealed container and keep in the fridge for up to 3 days.
FREEZING: Prepared cake roll, with frosting, freezes well for up to 2–3 months. Thaw overnight in the refrigerator before slicing and serving.
 
Servings: 10 -12 slices
Author: trish
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