This Pumpkin Roll cake is an easy and beautiful dessert to make in the fall! It’s a pumpkin spice cake rolled with a cream cheese buttercream filling.
For the cake:
confectioner's sugarfor sprinkling
For the filling:
8ounces cream cheeseat room temperature
Preheat the oven to 375F. Line a half sheet pan with a silicone mat or parchment paper.
In a small bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice, and salt.
In another bowl, whisk to combine the eggs, sugar, and pumpkin.
Add the dry ingredients to the wet, and mix until no flour streaks remain.
Spread into a rectangle about 15×10 inches on the sheet pan, then bake for 13* minutes, until the cake springs back to the touch.
While the cake is still warm, sprinkle the top with confectioner’s sugar and cover it with a piece of parchment paper. Carefully flip the tray over, then peel the silicone mat off the cake. Now gently roll the cake up and set aside. While it cools, make the filling.
With a hand mixer, whip together the cream cheese, butter, confectioner’s sugar, and vanilla extract.
Unroll the cake, then spread the filling evenly, leaving a border at the edges.
Roll the cake up and refrigerate for 30 minutes, for the cleanest slices.
When ready to serve, trim the edges off, slice, and serve!
*At the 10 minute mark, I recommend looking through the oven door for any signs of doneness. You want to make sure you don't overbake the cake. Once you no longer see shiny bits of unbaked batter, it's ready to check. It's done if the cake springs back gently to the touch.If you own a 15x10" jelly roll pan, feel free to use that instead. Most people do not own one (including myself), so I simply spread it into a 15x10" area on my half sheet pan.Storing leftovers: Store at room temperature for no more than 4 hours. Keep in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.Freezing: Store in an airtight container and keep for up to 3 months. To thaw, leave in the fridge overnight or at room temperature for 1 to 2 hours.Fresh vs Canned Pumpkin: Either canned pumpkin puree or fresh pumpkin puree will work here, provided the fresh puree isn't too watery. For the most consistent results, use canned.Recipe adapted from the classic Libby's Canned Pumpkin Roll recipe.