Description
Born from a Thanksgiving rite of passage and Nana’s flour-dusted kitchen, this pumpkin roll is more than dessert—it’s a soft, spiced story rolled up with creamy dreams. Crack-free or not, every slice brings joy, laughter, and maybe a tear or two. Bake it once, and it’ll become your favorite fall ritual.
Ingredients
For the Cake:
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1 cup white sugar
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⅔ cup pumpkin purée (not pie filling)
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3 large eggs, beaten
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½ tsp ground cinnamon
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¾ cup all-purpose flour
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1 tsp baking soda
For the Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar, sifted
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2 tbsp butter, softened
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¼ tsp vanilla extract
Instructions
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Prep & Bake: Preheat oven to 375°F (190°C). Line a 10×15″ jelly roll pan with greased parchment. Beat eggs, sugar, pumpkin, and cinnamon until pale. Fold in flour and baking soda. Spread evenly in pan. Bake 12–15 mins—top should spring back.
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Roll While Hot: Flip cake onto a powdered-sugar-dusted towel. Peel off paper. Roll gently (with towel inside) from short end. Let cool seam-side down.
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Fill & Re-Roll: Beat filling until fluffy. Unroll cooled cake, spread filling, and gently re-roll. Wrap in plastic. Chill 1+ hours.
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Serve & Savor: Slice with a warm knife. Dust with powdered sugar. Optional: drizzle with caramel or chocolate.
Notes
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Roll warm cake to prevent cracks.
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Use sifted powdered sugar to keep filling silky.
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Chill fully before slicing for perfect spirals.
- Prep Time: 20 min
- Cook Time: 15 min
Nutrition
- Calories: 280 per serving
- Sugar: 27g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g