This irresistible, top-rated, pumpkin spice–flavored cake roll is filled with a scrumptious cream cheese filling. It's among the most popular pumpkin recipes, and one taste will tell you why.
Individual slices keep well in the freezer; bring some out when friends and family stop by. This is the perfect fall or winter holiday cake.
"This cake recipe is definitely a keeper. It looks impressive and the luscious cream cheese filling is the perfect complement to the tender, spiced cake. It manages to seem light even though the filling is rich. I found that turning the cake out onto the towel requires a quick, decisive move to keep it from cracking," —Danielle Centoni
Ingredients
For the Pumpkin Cake:
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Neutral oil or shortening, for the pan
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3/4 cup all-purpose flour, more for the pan
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Confectioners' sugar, as needed
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3 large eggs, room temperature
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1 cup granulated sugar
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2/3 cup store-bought or homemade pumpkin puree
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1 teaspoon freshly squeezed lemon juice
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1 teaspoon baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup coarsely chopped pecans, optional
For the Filling:
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8 ounces cream cheese, softened
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5 tablespoons (2 1/2 ounces) unsalted butter, softened
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1 cup confectioners' sugar, sifted
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1 teaspoon pure vanilla extract
Steps to Make It
Make the Cake
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). Oil a 10 x 15-inch jelly roll pan. Line the pan with parchment or waxed paper. Oil and flour the parchment paper.
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Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with confectioners' sugar. Set aside.
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In a large bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar. Beat until thick and light yellow in color, about 4 to 5 minutes. Alternatively, use a stand mixer with the whisk attachment.
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Add the pumpkin puree and lemon juice. Continue to beat on low speed until blended.
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In a separate medium bowl, combine the 3/4 cup flour, baking powder, cinnamon, ginger, nutmeg, and salt.
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Fold the dry ingredients to the egg-sugar mixture.
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Spread batter into the prepared jelly roll pan. If desired, sprinkle the chopped pecans over the batter.
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Bake until the cake springs back when touched lightly, 12 to 15 minutes. Run a small spatula or knife around the edges of the pan to loosen the cake. Immediately invert the cake onto the prepared tea towel.
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Carefully remove the parchment paper from the cake.
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Starting at the short side, roll up the warm cake, towel and all. Let cool to room temperature, about 30 minutes. While the cake is cooling, prepare the cream cheese filling.
Make the Filling and Assemble the Cake
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Gather the ingredients.
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Beat together cream cheese and butter until fluffy.
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Gradually beat in the confectioners' sugar and vanilla. Continue beating until the mixture is smooth.
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Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake.
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Roll up the cake (without the towel), and wrap it in plastic. Chill for at least 1 hour before serving.
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Dust the top of the cake generously with confectioners' sugar just before serving.
How to Store
The pumpkin roll freezes well. Wrap the whole cake or individual slices in plastic wrap and then put in a heavy-duty freezer bag. Freeze for up to three months.
Nutrition Facts (per serving) | |
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359 | Calories |
17g | Fat |
48g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 359 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 9g | 45% |
Cholesterol 94mg | 31% |
Sodium 296mg | 13% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 1g | 4% |
Total Sugars 38g | |
Protein 5g | |
Vitamin C 1mg | 4% |
Calcium 71mg | 5% |
Iron 1mg | 6% |
Potassium 103mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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