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Mom’s Pumpkin Roll

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A soft pumpkin cake rolled with sweet cream cheese filling — a cozy family favorite.

Ingredients

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Pumpkin Cake

  • 1/4 cup powdered sugar (for rolling the cake and garnish)
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 tablespoon lemon juice
  • 3/4 cup all-purpose flour, scooped and leveled
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt

Cream Cheese Filling

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 375°. Grease and flour a baking sheet pan (13″x 18″) and line the bottom with parchment paper. Next, lay a clean dish towel flat on the counter and generously dust it evenly with powdered sugar.
  2. Using a handheld mixer or a stand mixer, beat eggs on high speed for five minutes, until light and fluffy.
  3. On medium-low speed, gradually add in sugar and beat for another minute.  Next, add in pumpkin and lemon juice until well combined.  Finally, add in the dry ingredients and mix until just combined and a smooth batter forms. Spread the batter evenly into prepared sheet pan.
  4. Bake for 13-15 minutes. You’ll know the it’s done when the cake bounces back when lightly touched or when a toothpick inserted into the center comes out clean. Transfer the sheet pan to a wire rack to cool the cake slightly, about 5 minutes.
  5. Carefully run a knife along the sides of the sheet pan to loosen any cake that has stuck to the sides.  Then, turn the cake pan upside down to release the cake onto the prepped, sugared towel. Carefully peel the parchment paper off the back of the warm cake.
  6. Starting from the short end, roll the cake and the towel together into a tight spiral. Transfer the towel wrapped cake roll to the freezer to chilll for about 30 minutes.
  7. While the cake is chilling, prepare the Cream Cheese filling: Beat the cream cheese and butter together on medium speed until well combined for 1-2 minutes. Reduce speed to low and gradually, add in the powdered sugar and vanilla.  Beat on medium speed until light and fluffy. Set aside.
  8. Remove the cooled cake from the freezer and gently unroll. Using a knife or offset spatula, spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Re-roll the cake, without the towel this time. Be sure to roll it as tightly as you can to ensure a neat swirl.  
  9. Wrap the finished cake roll tightly in plastic wrap and refrigerate for at least an hour before slicing and serving. Once the pumpkin roll is completely chilled, dust the roll with powdered sugar, slice with a serrated knife and serve.

Notes

*Optional: Sprinkle 1 cup chopped pecans or walnuts evenly over the panned cake batter in step #3.

*Do not sprinkle the powdered sugar on the cake ahead of serving.  The cake will absorb the sugar and make it soggy.  

Find it online: https://cookwhatmatters.com/moms-classic-pumpkin-roll/