Pumpkin Roll Cake

Pumpkin Roll Cake

  • Author: franklinfoods



3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs, large
1 cup granulated sugar
8 oz pumpkin puree (not pumpkin pie filling)
1/4 cup powdered sugar for sprinkling on a towel

8 oz cream cheese, softened
8 Tbs butter softened
3/4 cup powdered sugar
1 tsp vanilla extract


For the cake:

  1. Preheat oven to 375° F. Grease 15 x 10-inch jelly roll pan and line with wax paper.
  2. Spread a clean large kitchen towel (at least 15×10 in) on a clean work surface and sprinkle the towel with the 1/4 cup powdered sugar.
  3. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
  4. Beat the eggs and granulated sugar in a large mixer bowl until thick and yellow, then add in the pumpkin puree and continue to beat to incorporate.
  5. Finally, add the dry ingredients to the wet and stir until combined, don’t over-mix.  Then pour the pumpkin batter into the jelly roll pan and bake for 15 minutes at 375F or until the cake is baked through.
  6. Once baking is complete, immediately turn the cake onto the sugared towel and peel off the wax paper. Next, roll up cake and towel together, starting with the narrow end so form a roll and allow to cool on a wire rack.
For the filling:
  1. Beat the cream cheese, 3/4 cup powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.

To assemble the cake, carefully unroll the cake from the towel then spread the cream cheese mixture over the cake, all the way to the long edges, then roll back up to form the roll.  Next, wrap the cake in plastic wrap and refrigerate at least one hour. Sprinkle with additional powdered sugar before serving for garnish.