Description
A delicious and festive pumpkin roulade filled with cream cheese, perfect for fall celebrations.
Ingredients
Scale
- 1½ cups (156 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- 1½ teaspoons (3 grams) pumpkin pie spice
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 5 large eggs (250 grams), room temperature
- 1 cup (244 grams) canned pumpkin
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 1½ teaspoons (6 grams) vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C). Spray a 17×12¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.
- In a medium bowl, whisk together flour, baking powder, cinnamon, pie spice, salt, and baking soda.
- In a large bowl, whisk eggs until frothy. Whisk in pumpkin, granulated sugar, brown sugar, and vanilla until combined. Gradually add flour mixture, whisking until just combined. Spread batter into prepared pan.
- Bake until cake springs back when lightly pressed in center and a wooden pick inserted in center comes out clean, about 15 minutes. (Do not overbake.) Immediately run a thin knife around edges of cake to loosen. Evenly dust surface of cake with confectioners’ sugar, and place a clean kitchen towel on top of cake. Top with a large baking sheet or cutting board, and invert cake onto towel; gently peel off parchment. Dust confectioners’ sugar onto cake.
- Starting with one long side, gently roll up cake and towel together. Place, seam side down, on a wire rack, and let cool completely.
- Carefully unroll cooled cake. Spread Cream Cheese Filling onto cake, leaving a ¼-inch border on long side that is bottom seam. Gently reroll cake and filling without towel. Carefully transfer roulade to a baking sheet or serving platter, and refrigerate until filling is set, about 20 minutes, or until ready to serve.
- Just before serving, trim ¼ to ½ inch off ends of roulade, if desired. Garnish with confectioners’ sugar, if desired.
Notes
- Ensure the eggs are at room temperature for better mixing.
- Do not overbake the cake to keep it moist.
- Chill the roulade to help the filling set properly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg