Ingredients
For the Cake:
- Powdered Sugar (4 tablespoons): Used to dust the towel during rolling, preventing sticking and adding a touch of sweetness.
- All-Purpose Flour (¾ cup): The foundation of the cake, providing structure and stability.
- Baking Powder and Baking Soda (½ teaspoon each): These leavening agents ensure the cake rises beautifully while maintaining a tender crumb.
- Ground Cinnamon and Cloves (½ teaspoon each): The heart of the pumpkin roll’s flavor, these spices add warmth and complexity.
- Salt (¼ teaspoon): Balances the sweetness and enhances the spices.
- Eggs (3 large, room temperature): Contribute to the cake’s structure and richness.
- Granulated Sugar (1 cup): Sweetens the cake while aiding in the batter’s airy consistency.
- Canned Pumpkin (⅔ cup): The star ingredient, providing moisture, flavor, and a vibrant hue.
For the Filling:
- Cream Cheese (8 ounces, softened): The base of the filling, offering tanginess and a creamy texture.
- Powdered Sugar (1 cup): Sweetens the filling without grittiness.
- Butter (6 tablespoons, softened): Adds richness and smoothness to the filling.
- Vanilla Extract (1 teaspoon): Elevates the flavor with a subtle floral note.
- Powdered Sugar (2 tablespoons, optional): A finishing touch for garnish, enhancing presentation.
Instructions
1. Prepare the Cake:
Preheat your oven to 375°F. Grease a 13×18-inch half-sheet pan and line it with parchment paper. Grease and flour the parchment paper to ensure easy release. Lay a thin, cotton kitchen towel on your counter and sprinkle it with 3-4 tablespoons of powdered sugar to prevent the cake from sticking during rolling.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. This ensures the dry ingredients are evenly distributed. In a larger bowl, beat the eggs and sugar until thick and pale yellow. The light texture is crucial for a fluffy cake. Mix in the pumpkin until fully incorporated. Gradually add the dry ingredients, stirring gently to avoid overmixing. Spread the batter evenly into the prepared pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched. Overbaking can make the cake dry and difficult to roll, so keep a close eye on it.
2. Roll the Cake:
While the cake is still warm, loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper gently. Starting with the narrow end, roll the cake and towel together into a log shape. This step sets the cake’s rolled structure, preventing cracks later. Allow it to cool completely on a wire rack.
3. Prepare the Filling:
In a mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. The softened cream cheese and butter ensure a silky texture, so take care to avoid lumps.
4. Assemble the Pumpkin Roll:
Once the cake has cooled, unroll it gently and remove the towel. Spread the cream cheese filling evenly over the cake, reaching all edges. Reroll the cake tightly, this time without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour. This chilling step helps the cake set, making it easier to slice and serve. Before serving, dust with powdered sugar for an elegant touch.
Notes
- Use Room-Temperature Ingredients: Eggs, cream cheese, and butter mix more smoothly at room temperature, creating a uniform batter and filling.
- Don’t Skip the Towel: The powdered sugar-dusted towel is essential for preventing sticking and ensuring a clean roll.
- Roll While Warm: Rolling the cake while it’s warm allows it to mold without cracking. Cooling it first can result in breaks.
- Avoid Overfilling: Using too much filling can cause it to ooze out when rolling. Stick to the recipe’s proportions for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian