Ingredients
Scale
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheet: Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang on the sides. Grease the parchment lightly.
Step 2: Make the Pumpkin Cake Batter
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 2-3 minutes.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.
- Combine Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, gently folding until just combined.
Step 3: Bake the Cake
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cake is set and springs back when gently pressed.
Step 4: Roll the Cake
- Cool in the Pan: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes.
- Invert and Roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, carefully peeling off the parchment paper. Starting from one short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in the towel.
Step 5: Prepare the Cream Cheese Filling
- Beat Filling Ingredients: In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 6: Assemble the Pumpkin Roll
- Unroll the Cake: Once the cake is completely cool, gently unroll it from the towel.
- Spread Filling: Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Roll Again: Carefully roll the cake back up (without the towel) and place seam side down on a serving platter.
Step 7: Chill and Serve
- Chill: Refrigerate the pumpkin roll for at least 1 hour to set the filling.
- Slice and Serve: Dust with additional powdered sugar before slicing. Serve chilled or at room temperature.
- Prep Time: 20
- Cook Time: 20