Pumpkin Roll Recipe
This rich and tender pumpkin roll is infused with warm spices and filled with creamy frosting, made easy and moist using a pressure cooker method for perfect results every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ¾ cup all-purpose flour 94g, spooned and leveled
- 1 teaspoon baking powder for rise
- ½ teaspoon baking soda keeps things tender
- 1 ½ teaspoons ground cinnamon for warm spice
- 1 teaspoon pumpkin pie spice store-bought or homemade
- ¼ teaspoon salt to balance sweetness
- 3 eggs large, room temperature
- ⅔ cup canned pumpkin puree 150g
- ½ cup packed brown sugar light or dark, 100g
- ½ cup granulated sugar 100g
- 6 oz cream cheese full-fat brick, softened
- ¼ cup unsalted butter 4 Tbsp; 56g, softened
- 1 ½ cups confectioners’ sugar 180g
- 1 teaspoon pure vanilla extract
- ¾ cup confectioners’ sugar 90g, for dusting
Instructions
Instructions
- Preheat oven to 350°F (177°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving overhang. Lightly grease the parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together.
- In a large bowl, beat eggs, brown sugar, and granulated sugar on high speed for 2–3 minutes until thick and light.
- Add the pumpkin puree and mix until just blended.
- Reduce mixer speed and add dry ingredients slowly. Mix until combined, no overmixing.
- Pour batter evenly into prepared pan. Bake for 13–15 minutes until cake springs back when touched.
- Remove from oven and immediately invert onto clean towel sprinkled with powdered sugar. Peel off parchment.
- Starting at short end, roll cake and towel together snugly. Let cool completely for about 1 hour.
- While cooling, prepare filling by beating cream cheese and butter until smooth.
- Add confectioners’ sugar and vanilla extract, beat until creamy and spreadable.
- Gently unroll cooled cake and spread filling evenly.
- Roll cake again, without towel, into tight spiral.
- Wrap and chill in refrigerator at least 1 hour before slicing and serving.
Notes
Store leftovers tightly wrapped in refrigerator up to 4 days. You can freeze the pumpkin roll for up to 2 months if wrapped well.