Ingredients
Scale
To create this delicious pumpkin roll, you’ll need a few essential ingredients. Here’s a quick rundown:
For the Cake:
- 4 tablespoons powdered sugar – To sprinkle on the towel and prevent sticking.
- ¾ cup all-purpose flour (115g) – Provides the structure for the cake.
- ½ teaspoon baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Balances acidity and enhances the cake’s texture.
- ½ teaspoon ground cinnamon – Adds warmth and depth.
- ½ teaspoon ground cloves – Provides a spicy, aromatic note.
- ¼ teaspoon salt – Enhances the flavors.
- 3 large eggs, room temperature – Adds richness and volume.
- 1 cup granulated sugar (225g) – Sweetens the cake.
- ⅔ cup canned pumpkin (175g) – Gives the cake its signature flavor and moisture.
For the Filling:
- 8 ounces cream cheese, softened (227g) – Creates a creamy, tangy filling.
- 1 cup powdered sugar (125g) – Sweetens the filling.
- 6 tablespoons butter, softened (84g) – Adds a rich, smooth texture.
- 1 teaspoon vanilla extract – Enhances the flavor.
For Garnish (Optional):
- 2 tablespoons powdered sugar – For a beautiful dusting before serving.
Instructions
Preparing the Cake Base
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Grease a 13×18-inch half-sheet pan and line it with parchment paper. Grease and flour the parchment paper to prevent the cake from sticking.
- Prepare the Towel: Lay out a clean, thin cotton kitchen towel and sprinkle it generously with 3-4 tablespoons of powdered sugar. This will prevent the cake from sticking to the towel.
- Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat the Wet Ingredients: In a larger mixer bowl, beat the eggs and granulated sugar until the mixture is thick and pale yellow, which should take about 3-4 minutes. Then, add the canned pumpkin and mix until well combined.
- Combine the Mixtures: Gradually stir in the flour mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
- Spread the Batter: Pour the batter into the prepared pan and spread it evenly using a spatula.
- Bake the Cake: Bake in the preheated oven for 13-15 minutes, or until the top of the cake springs back when gently touched.
Making the Creamy Filling
- Prepare the Filling: While the cake is baking, beat the softened cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth and creamy. Set aside.
Assembling the Pumpkin Roll: Tips for a Perfect Roll
- Roll the Cake: As soon as you remove the cake from the oven, loosen it from the edges of the pan and turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from the narrow end, roll up the cake and towel together while the cake is still warm. Place on a wire rack and allow it to cool completely.
- Add the Filling: Once the cake has cooled, carefully unroll it and remove the towel. Spread the cream cheese filling evenly over the cake.
- Reroll and Chill: Reroll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least one hour to allow the flavors to meld and the filling to firm up.
- Serve: Before serving, unwrap the cake and dust with powdered sugar for a finishing touch.
Notes
- Overmixing the Batter: This can lead to a dense, tough cake. Mix just until combined.
- Skipping the Towel: Using a sugared towel prevents sticking and makes rolling easier.
- Not Cooling Completely: If the cake isn’t fully cooled, the filling may melt and become runny.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert