epicurious4.3
Pumpkin Roll With Cream Cheese Filling
Learn how to make a pumpkin roll, impress all your friends—done. Stuffed with silky cream cheese frosting, this fall dessert is a total showstopper.
👥 10 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Rosie Bialowas📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Cake
2
Place rack in middle of oven; preheat oven to 375°. Butter or spray with cooking spray 13x9x⅝” rimmed baking sheet. Line pan with parchment paper; butter paper.
3
Whisk 1 cup (200 g) granulated sugar, ¾ cup (94 g) all-purpose flour, 1 tsp. baking powder, 1 tsp. ground cinnamon and a pinch of kosher salt in a large bowl to combine. Add 3 large eggs, beaten to blend and ⅔ cup canned pumpkin purée to flour mixture and whisk until no streaks remain. Pour cake batter into prepared pan, spreading evenly. Bake until tester inserted into center of cake comes out clean, about ⏱️ 15 minutes.
(200 g) granulated sugar1 cup. baking powder1 tsp(114 g) powdered sugar plus more1 cup. (¼ stick) unsalted butter, room temperature2 Tbsp. ground cinnamon1 tspPinch of kosher saltlarge eggs, beaten to blend3
4
Lay kitchen towel on work surface (not terry cloth); dust with 2 Tbsp. powdered sugar. Run a small offset spatula along edges of pan to release cake from sides. Swiftly, turn warm cake onto sugared towel, parchment side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style. Cool cake.
(200 g) granulated sugar1 cup. powdered sugar2 Tbsp(114 g) powdered sugar plus more1 cup. (¼ stick) unsalted butter, room temperature2 Tbsp
5
Filling and Assembly
6
With an electric hand mixer, beat 1 8-oz. package cream cheese, room temperature, 1 cup (114 g) powdered sugar, 2 Tbsp. (¼ stick) unsalted butter, room temperature, and 1 tsp. vanilla extract medium bowl on low speed to combine. Increase speed and beat until filling is light and fluffy, about ⏱️ 2 minutes. Fold in ½ cup finely chopped walnuts or pecan, toasted and cooled.
(200 g) granulated sugar1 cup8-oz. package cream cheese, room temperature1(114 g) powdered sugar plus more1 cup. (¼ stick) unsalted butter, room temperature2 Tbsp. vanilla extract1 tsp
7
Unroll cake; leave on towel. Peel off parchment. Spread cream cheese mixture evenly over cake. Using towel as a guide, roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with powdered sugar. Cut cake crosswise into 1-inch-thick slices and serve. Do Ahead: Pumpkin roll can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Editor’s note: This pumpkin roll recipe was first printed in the July 1995 issue of Bon Appétit. Head this way for more of our best Thanksgiving desserts →
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