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Classic Pumpkin Roll Cake

A close-up of a perfect Pumpkin Roll Cake, showcasing its vibrant orange cake and creamy white filling swirled inside.
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A classic pumpkin roulade with a cream cheese filling, featuring a clean spiral and tips to prevent cracking. This dessert is perfect for holiday tables.

Ingredients

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  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, then grease and flour the parchment paper.
  2. In a large bowl, beat the egg yolks and granulated sugar until light and fluffy. Beat in the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, ginger, salt, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  4. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pumpkin batter until no streaks remain.
  5. Pour the batter evenly into the prepared jelly roll pan and spread it smooth.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
  10. While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and fluffy.
  11. Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges.
  12. Tightly re-roll the cake, this time without the towel. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
  13. Before serving, dust the pumpkin roll with additional powdered sugar if desired. Slice and serve.

Notes

  • To prevent cracks, ensure you don’t overbake the cake. A slightly underbaked cake is more pliable.
  • Using a kitchen towel dusted with powdered sugar helps prevent sticking and aids in rolling.
  • For a make-ahead option, you can bake and cool the cake the day before. Prepare the frosting and assemble the roll closer to serving time.
  • This pumpkin roll can be frozen. Wrap it tightly in plastic wrap, then in foil. Thaw in the refrigerator overnight before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-roll-cake-no-crack-tips/