Classic Pumpkin Roll
A ten-slice pumpkin sponge spiral with a cream cheese filling and optional chopped nuts. Includes cooling and chilling time.
Ingredients
Cake
- 3/4 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup plain pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 1 cup block cream cheese about 8 ounces, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts optional
For the Pan
- Butter or cooking spray as needed
Instructions
Bake and Cool
- Heat oven to 375°F and line a 15×10-inch jelly-roll pan with parchment; lightly grease the paper. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat eggs and granulated sugar 3–5 minutes until light and thick. Mix in pumpkin and 1 teaspoon vanilla, then fold in the dry mixture just until combined.
- Spread batter evenly and bake at 375°F for 13–15 minutes until the center springs back and a tester shows no wet batter.
- Within about 2–3 minutes, lift the warm cake and roll from a short edge with parchment inside. Cool seam-side down on a rack for about 60 minutes.
Fill and Chill
- Beat cream cheese, powdered sugar, and the remaining 1 teaspoon vanilla until smooth; stir in nuts if using. Gently unroll cooled cake and spread filling evenly, leaving a small border.
- Reroll while removing parchment, wrap, and refrigerate at least 60 minutes until firm. Cut into 10 slices.
Notes
- Refrigerate the filled roll and use within 3–4 days.
- Keep cream cheese-filled slices at room temperature for no more than 2 hours.
- Freeze tightly wrapped for up to 2 months and thaw in the refrigerator.