Pumpkin Roll with Cream Cheese Frosting

his take on a Swiss roll (also called a jelly roll, roll cake or roulade) is made with a spiced pumpkin sponge cake and cream cheese frosting center.

Course sweets

Cuisine American

Keyword cake, cream cheese, cream cheese frosting, holiday cooking, pumpkin, pumpkin spice, Thanksgiving

Prep Time 20

Cook Time 10

Servings

Calories 283kcal

Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.
Prepare a clean cotton kitchen towel and sprinkle it with the confectioner's sugar.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie seasoning and salt.
In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and mix until combined.
Add the flour mixture, mixing until just combined then spread evenly into the prepared jelly roll pan.
Bake until the top of the cake springs back when gently pressed, about 15 minutes.
Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool completely on a wire rack, about 20 minutes. This will help the cake to keep its shape without cracking.

In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.
Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.

Carefully unroll the cake and remove the towel. Evenly spread the cream cheese frosting over the cake and carefully re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to 3 days.
Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1" (2.5cm) pieces and serve.