Perfect Pumpkin Roll
Ingredients
Cake:
- 1 cup (212 g) granulated sugar
- ¾ cup (107 g) all-purpose flour
- ⅔ cup (160 g) canned pumpkin
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (60 g) chopped walnuts, optional
Filling:
- 8 ounces (227 g) full-fat cream cheese, softened to cool room temperature (lowfat cream cheese or overly softened cream cheese will make the filling too runny)
- 1 tablespoon salted butter, melted
- 1 teaspoon vanilla
- 1 cup (114 g) powdered sugar
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Grease a 10X15-inch jelly roll pan. Line the pan with parchment paper leaving 1-inch overhang on the two long sides. Lightly grease the bottom and sides of the jelly roll pan.
- For the pumpkin cake batter, in a large bowl, mix the sugar, flour, pumpkin, eggs, vanilla extract, baking soda, cinnamon, and salt until just combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan. Sprinkle the walnuts, if using, on top of the mixture.
- Bake for 14 to 15 minutes until the cake is evenly puffed and a toothpick inserted in the center comes out clean.
- For turning out the cake, lay out a piece of parchment paper or a thin kitchen towel on the counter (use a towel with no texture, like a flour sack towel, don't use a terry cloth towel). Dust the parchment paper or towel liberally with powdered sugar. Immediately out of the oven, turn the cake onto the parchment paper or towel. Carefully peel the parchment paper off the bottom of the warm cake.
- Starting at one of the short ends, roll the pumpkin cake up with the parchment paper or towel. Let it cool completely while rolled up.
- For the cream cheese filling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is light and creamy.
- For assembling, once the cake roll is cooled completely, carefully unroll it (but don't flatten it out; it's ok if it's slightly curved still).
- With an offset spatula, spread the filling evenly over the cake.
- Starting with the curved short end, roll up the cake (without the parchment paper). Loosely cover the pumpkin roll and refrigerate for at least an hour to firm up before slicing.
- For serving, dust the top of the pumpkin roll with powdered sugar and cut into slices.
Notes
Make Ahead:
- To refrigerate: Chill the assembled pumpkin roll in the refrigerate for up to two days. Wait to dust with powdered sugar until right before slicing and serving.
- To freeze: Let the assembled pumpkin roll chill in the refrigerator for a couple of hours. This helps it keep it's shape while being covered to go in the freezer. Cover the pumpkin roll with a layer of saran wrap followed by a layer of aluminum foil. Freeze for several months. Let thaw in the refrigerator. Dust the pumpkin roll with powdered sugar after thawing and right before slicing and serving.