Pumpkin Roll

Instructions

Heat the Oven - Set the oven rack to the middle position and the temperature to 375ºF (191ºC).
Prepare Baking Sheet - Line a 15 x 10-inch rimmed baking sheet (about 1-inch high sides) with parchment paper. Make sure that the parchment paper goes above the sides of the pan. Press the paper into the edges, folding the sides around the rim so it's flush with the bottom of the pan. Spray the bottom and sides of the parchment paper with cooking spray. Set aside.
Mix Dry Ingredients - In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
Mix Wet Ingredients - In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light, pale in color, and smooth about 2 minutes. Add pumpkin puree and whisk until combined.
Make the Batter - Fold the flour mixture into the pumpkin mixture and stir until no flour streaks or lumps remain. Do not overmix.
Fill the Baking Sheet - Evenly spread the pumpkin cake batter into the greased parchment paper-lined baking sheet. Make sure the batter is sitting flat in the pan. If the paper is lifted up on the edges, the cake won’t bake evenly in thickness.
Bake Cake - Bake until the center of the cake is firm and springs back when lightly touched, about 13 to 15 minutes.
Roll Cake - Immediately remove the cake from the baking sheet using the edges of the parchment paper. With the cake still hot, starting from the shorter 10-inch side, roll it into a tight log with the parchment paper still attached.
Cool Cake - Place the cake seam side down on a wire rack and cool completely for about 1 hour. If needed, wrap another piece of parchment paper around the roll to keep it from unrolling.
Make Cream Cheese Filling - In a stand mixer fitted with a paddle, beat softened cream cheese, butter, powdered sugar, and vanilla on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until smooth 30 to 45 seconds.
Chill Filling - Cover and refrigerate the filling until ready to assemble the cake. The filling should be cool and spreadable to stay thick when rolled, about 60 to 65ºF (15 to 18ºC).
Unroll Cake - Carefully unroll the cake onto a flat surface. It’s okay if the ends are slightly curled. Use a knife or offset spatula to gently separate the edges of the cake from the parchment paper. This will make it easier to roll.
Add Filling - The cream cheese filling should be cool but spreadable. Evenly spread the filling over the cake, leaving a 1-inch border around the edges.
Roll Cake - Starting from the 10-inch edge, roll the cake into a log, gradually removing the parchment paper as it’s rolled. The parchment paper will help lift and roll the cake over itself. When at the end of the cake roll, remove some of the cream cheese as needed to not overflow past the edge, for a clean seam.
Chill Cake - Wrap the cake tightly in plastic wrap, store seam side down, and transfer to a sheet pan and refrigerate for at least 1 hour or up to 2 days. This will help set the frosting for easier slicing. The roll can also be frozen for quicker chilling.
To Serve - Trim the ends off of the cake for more uniform slices, about 1/2-inch. Dust with powdered sugar and cut into even-sized pieces, about 1-inch slices.

Ingredients

Pumpkin Cake

Cream Cheese Filling

Instructions

Notes

Nutrition