Pumpkin Roll
This is a spiced pumpkin sponge cake filled with a cream cheese frosting. The key to this recipe is rolling the warm cake in a towel to set its shape, which prevents it from cracking when you fill it later. This version is scaled for a smaller 9x13 inch pan.
Ingredients
For the Pumpkin Cake
- 71g all-purpose flour scant 2/3 cup
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- pinch fine sea salt
- 2 large eggs room temperature
- 75g light brown sugar 1/3 cup + 1 Tbsp, packed
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 1 1/2 tsp vanilla extract
- 120g canned pumpkin puree 1/2 cup
- 2-3 Tbsp powdered sugar for dusting the towel
For the Cream Cheese Filling
- 170g block cream cheese 6 oz, room temperature
- 85g unsalted butter 6 Tbsp, room temperature
- 1 1/2 tsp vanilla extract
- pinch fine sea salt
- 315g powdered sugar 2 2/3 cups
Instructions
- Preheat oven to 350F. Line 9x13 pan with parchment, leaving overhang. Spray with nonstick spray.
- Dust clean kitchen towel with 2-3 tbsp powdered sugar.
- Whisk flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Beat eggs, sugars, and vanilla until smooth. Mix in pumpkin puree.
- Fold wet ingredients into dry until just combined.
- Spread batter in pan. Bake 15-18 minutes until springy.
- Immediately invert hot cake onto sugared towel. Remove parchment.
- Roll cake with towel from short end. Cool completely on wire rack.
- Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually until spreadable.
- Unroll cooled cake. Spread filling evenly, leaving small border.
- Re-roll cake tightly without towel.
- Wrap in plastic and chill 1 hour.
- Trim ends before serving. Dust with powdered sugar.
Notes
Use thin kitchen towel, not terrycloth. Roll cake while hot to prevent cracking.
Did you make this recipe?Let me know how you liked it below!