Pumpkin Roll Cake Recipe

Pumpkin Roll Cake Recipe

Ingredients (Cake)

 • ¾ cup (95g) all-purpose flour

 • ½ teaspoon baking powder

 • ½ teaspoon baking soda

 • ½ teaspoon cinnamon powder

 • ¼ teaspoon nutmeg (optional)

 • ¼ teaspoon salt

 • 3 large eggs

 • 1 cup (200g) sugar

 • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)

 • 1 teaspoon vanilla extract

Ingredients (Cream Cheese Filling)

 • 1 cup (225g) cream cheese, softened

 • 4 tablespoons (60g) butter, softened

 • 1 cup (120g) powdered sugar

 • 1 teaspoon vanilla extract

Instructions

Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla, and mix until smooth. Gently fold in the dry ingredients until well combined.

Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes or until the cake springs back when lightly touched.

Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up gently (starting from the short side) with the towel inside. Let it cool completely.

For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Unroll the cooled cake, spread the filling evenly, and roll it back up tightly (without the towel). Wrap in cling film and chill for at least 1 hour before slicing.