Simple Pumpkin Roll (Printable Version)
Moist spiced pumpkin cake rolled around a creamy, smooth filling for delightful fall desserts.
# Ingredients Required:
→ Cake Batter
01 -
3 large eggs
02 -
200 grams granulated sugar
03 -
165 grams canned pumpkin puree
04 -
1 teaspoon vanilla extract
05 -
95 grams all-purpose flour
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
1 tablespoon pumpkin pie spice
→ Filling
10 -
225 grams cream cheese, softened
11 -
57 grams butter, softened
12 -
120 grams powdered sugar
13 -
1 teaspoon vanilla extract
# Guide to Cooking:
01 -
Preheat the oven to 190°C and line a 25×38 cm jelly roll pan with parchment paper. Lightly grease the paper.
02 -
In a large bowl, beat the eggs with granulated sugar until the mixture is light and fluffy.
03 -
Add pumpkin puree and vanilla extract to the egg mixture, stirring until fully combined.
04 -
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
05 -
Gently fold the dry ingredient mixture into the wet ingredients until just incorporated without overmixing.
06 -
Spread the batter evenly in the prepared pan and bake for 13 to 15 minutes until the cake springs back to touch.
07 -
Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, then roll the cake with the towel inside and allow it to cool completely.
08 -
Beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
09 -
Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel.
10 -
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour before slicing to set the filling.
# Extra Suggestions:
01 -
Dusting the towel with powdered sugar prevents the cake from sticking when rolling.