Pumpkin Roll Recipe
Servings: 10
A delicious pumpkin cake rolled up with fluffy cream in the center!
Ingredients
- 3/4 Cup Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Nutmeg
- 2/3 Cup Can Pumpkin Puree
- 1 Teaspoon Vanilla
- 1 Cup Sugar
- 3 Large Eggs
- powdered sugar for the towel
Filling
- 8 Ounces Cream Cheese softened
- 1 Cup Powdered Sugar
- 4 Tablespoons Butter softened
- 1/2 Cup Marshmallow Fluff
- 1 Teaspoon Vanilla
Instructions
- Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out of the pan after baking.
- Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg in a large mixing bowl until combined.
- In the bowl of a standing mixer fitted with the whisk attachment, whisk eggs and granulated sugar for 1 minute until thick.
- Add in the vanilla and pumpkin, and whisk until just combined. Pull the bowl off of the mixer.
- Fold in the flour mixture with a rubber spatula, and stir together until just combined.
- Spread the batter evenly into prepared pan.
- Bake for 13 to 15 minutes, or until top of cake springs back when touched.
- Sprinkle powdered sugar on a large kitchen towel while the cake bakes.
- Carefully, using two hot pads, flip the cake onto the powdered sugar towel. Peel the parchment off.
- While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and towel!) all the way up into a tight roll. Allow the cake to cool completely, on top of a wire cooling rack. Do not cool on a flat counter or the steam will develop. The cake needs air circulating.
- While the cake cools, make the filling.
- Whisk together cream cheese and butter until smooth. Then add the marshmallow fluff and mix until smooth.
- Add the powdered sugar and vanilla extract into the bowl and mix until smooth. Add more powdered sugar if the mixture is too thin.
- Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Carefully re-roll the cake, gently peeling away the towel as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour to set.
- Unwrap and slice to serve!
Notes
You can store the cake for up to 5 days in the fridge, or freeze for up to 3 months.
Nutrition Facts
Pumpkin Roll Recipe
Amount Per Serving (1 slice)
Calories 320
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 103mg34%
Sodium 266mg12%
Potassium 119mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 33g37%
Protein 5g10%
Vitamin A 3113IU62%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.