Fall is finally here. I love October for several reasons one, you can eat pumpkin and people don’t look at you like you’re crazy and two it’s my birthday month. I first tried a Pumpkin Roll Cake back in 2005 and I was hooked. I’ve made them every year since. This is a classic Pumpkin Roll Cake with cream cheese filling. I know once you try it you’ll be making it for years to come.
Pumpkin Cake Roll
- 2-3 tbsp butter + flour for coating your pan
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup canned pumpkin pie filling
- ½ stick butter softened
- 3 oz. cream cheese softened
- 2 ½ cups confectioners’ sugar
- 4-5 tbsp milk
Preheat your oven to 375 degrees F. Coat a baking sheet, 13x18 in size, with butter then line with parchment paper. Then, coat the parchment paper with more butter and cover with flour. Set aside.
In a small bowl, sift together your dry ingredients: flour, baking powder, baking soda, cinnamon and salt.
In a medium-sized bowl start beating eggs and sugar with an electric mixer. Once smooth, add pumpkin pie filling and mix more.
Slowly add dry ingredients to your pumpkin and egg mixture, one third at a time. Once the ingredients are thoroughly combined, pour onto your lined baking sheet.
Spread the batter evenly and bake for 14-16 minutes.
Remove from oven and let stand for about 3 minutes. In the meantime, spread out a kitchen towel on your working surface.
Flip your cake over on the kitchen towel, with the parchment paper side-up. Let stand 3-5 minutes.
Remove parchment paper from cake and roll the cake with the towel. Allow to cool on wire rack.
Using an electric mixer, beat softened butter and cream cheese, confectioners’ sugar and milk until completely smooth. This will be your cream cheese filling.
Unroll your cake and use an offset spatula to spread the cream cheese filling. Roll once more and allow to set for 10-15 minutes.
Cut into slices and serve. Enjoy!