Patterned Pumpkin Roll
A delightful cake roll combining tender pumpkin cake with a rich cream cheese filling, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- Mix the dry ingredients in a medium bowl: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat the eggs and granulated sugar together in a separate large bowl until thick and pale (about 3-5 minutes).
- Add the pumpkin puree and vanilla extract, stirring until fully combined.
- Combine the dry mixture with the pumpkin mixture, being careful not to overmix.
- Spread the batter in the prepared pan using a spatula.
- Bake for 13-15 minutes until the center springs back when touched.
- Prepare a clean kitchen towel sprinkled with powdered sugar.
- Invert the baked cake onto the towel, leave parchment paper on, and roll it up tightly while warm.
- Cool the rolled cake completely on a wire rack (about 30-45 minutes).
- Prepare the filling by beating the softened cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake and spread the filling evenly, leaving a small border.
- Re-roll the cake without the towel and wrap in plastic wrap; refrigerate for at least 1 hour.
- Slice and serve chilled.
Notes
Avoid overmixing and check for doneness to maintain cake texture. Allow the cake to cool in the rolled position for best results.