Pumpkin Roll Cake

This Pumpkin Roll Cake with Cream Cheese Filling, is our family’s favorite Fall dessert, and will soon be your family’s too!

I have been making this recipe for many, many years. I originally posted it forever ago, back when I blogged as MrsMamaHen (if you can remember back that far to the “blogspot” days!)

Here’s what I love about this cake. It LOOKS fancy and hard to make, but it really isn’t.

This is great for your family or for company. Take it to a holiday potluck this year and impress everyone into thinking you’re a pro baker. No one will be the wiser.

Pumpkin Roll Cake

Constance Smith - A Good Life Farm

This Pumpkin Roll Cake with Cream Cheese Filling, is our family’s favorite Fall dessert, and will soon be your family’s too!

5 from 1 vote

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Prep Time 20 mins

Cook Time 15 mins

Additional Time 3 hrs

Total Time 3 hrs 30 mins

Course Cakes

Cuisine American

Servings 12

Calories 298 kcal

Ingredients

  

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For the Cake

• 3/4 c all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 3 eggs
• 1 c sugar
• 2/3 c solid-packed canned pumpkin
• 1/4 c very finely chopped pecans
• 1/4 c powdered sugar, for dusting & rolling

For the Filling

• 8 oz. cream cheese, room temperature
• 6 Tb unsalted butter, room temperature
• 1 c powdered sugar, sifted
• 1 tsp vanilla extract

Instructions

 

• To begin, preheat your oven to 375 degrees.
• Grease a 10x15x1 inch bar pan (jelly roll pan.) Line it with parchment paper and grease the parchment paper as well. Set it aside for now.
• In a bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set it aside.
• In your mixing bowl, beat the eggs, pumpkin and sugar until smooth.
• Add in the dry mixture and stir to combine. Be sure to scrape the bowl with a rubber spatula to get everything well combined.
• Spread the batter evenly in the pan. Using an offset spatula is very handy for this.
• Bake for 15-16 minutes or until the cake springs back when it is touched in the center.
• When the cake is almost done baking, lay a tea towel (linen, non-fuzzy) on your counter or table. Generously dust it with powdered sugar.
• When the cake is done baking, carefully turn it out onto the dusted towel. Remove the parchment paper and discard it.
• Carefully, starting at one end of the cake, roll the cake and towel together until you have completely rolled it up. Place the roll on a cooling rack and let it cook completely.
• When the cake is cooled, prepare the filling.
• In a mixing bowl, beat together the cream cheese and butter until they are fluffy. 
• Add in the powdered sugar and mix to combine. 
• Stir in the vanilla.
• Carefully unroll the cake. Don't force it completely flat if it is stubborn. You just need it all the way open.
• Spread the cream cheese filling all over the cake, edge to edge.
• Sprinkle the finely chopped pecans all over the filling.
• Gently roll the cake back up, this time leaving the towel behind.
• Transfer the cake roll to a platter, placing it seam side down.
• Cover the cake with plastic wrap and refrigerate for a few hours to set up.
• To serve, cut it into slices with a sharp knife.
• Enjoy!

Nutrition

Serving: 1cSodium: 201mgSugar: 30gFiber: 1gCholesterol: 81mgCalories: 298kcalPolyunsaturated Fat: 6gSaturated Fat: 8gFat: 15gProtein: 4gCarbohydrates: 38g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

By the way, Paleo folks — there’s a PALEO Pumpkin Cake recipe coming later this week!

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