Description
A classic pumpkin roll made with soft, warmly spiced pumpkin cake and a smooth cream cheese filling that's not overly sweet. The simple parchment-paper method makes rolling easier and creates a beautiful swirl in every slice.
Ingredients
Scale
For the Pumpkin Cake
- ¾ cup unbleached white whole wheat flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar, plus more for dusting
Instructions
Prepare the Pumpkin Cake
- Preheat the oven. Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving enough overhang to lift the cake out after baking. Lightly coat the parchment with nonstick cooking spray.
- Combine the dry ingredients. In a large bowl, whisk together the flour, salt, baking soda, pumpkin pie spice, cinnamon, and nutmeg.
- Mix the wet ingredients. In a separate bowl, whisk together the sugar, eggs, pumpkin puree, and vanilla extract until smooth and combined.
- Make the batter. Add the wet ingredients to the dry ingredients and gently whisk just until combined and no dry flour remains.
- Spread and bake. Pour the batter into the prepared pan and spread evenly into the corners using a spatula. Bake on the center rack for 13–15 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
Roll and Cool the Cake
- Roll while warm. Immediately lift the warm cake from the pan using the parchment overhang and transfer it to a flat, heat-safe surface. Starting at one of the short ends, gently roll the cake up with the parchment paper inside, keeping the roll snug but not overly tight.
- Cool completely. Place the rolled cake on a wire rack and allow it to cool completely, approximately 2 hours. Do not add the filling while the cake is still warm.
Make the Filling and Assemble
- Prepare the cream cheese filling. While the cake cools, beat the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth and creamy.
- Fill the cake. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about a ½-inch border around the edges.
- Roll again. Starting at the same short end, gently roll the cake back up, carefully peeling away the parchment paper as you go. Place the roll seam-side down.
- Chill. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to firm up.
- Serve. Remove from the refrigerator, dust with powdered sugar if desired, and slice with a sharp knife. Serve chilled.
Notes
Flour substitution: All-purpose flour could be used in place of white whole wheat flour in the same amount. However, the cake may have a slightly softer, lighter texture.
Roll while warm: Don't wait for the cake to cool before rolling it the first time. Rolling it with parchment while still warm helps it hold its shape and reduces the chance of cracking when filled.
- Prep Time: 25 min
- Cooling Time: 3 hr
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
