Pumpkin Cake Roll

Servings: servings (1 cake roll total)

Calories: 408cal

Preheat oven to 375 degrees F. Grease a 15x10 inch jelly roll pan. Line the pan with parchment paper hanging over the edges. Gently flour the parchment paper.
Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground Saigon cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon Kosher salt
In a large mixing bowl, beat eggs and granulated sugar until thick and combined. Add pumpkin puree.
3 large eggs, 1 cup granulated white sugar, 2/3 cup pumpkin puree
Stir in the flour mixture until combined. Pour the batter into the prepared pan.
TIP - Fold in nuts at this point if you are using. Alternatively, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top.
Bake the cake for 13-15 minutes. Do note that dark colored pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness, and you want to make sure it's not wet.
When it's done, turn over onto the confectioners sugar-dusted tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack. You want to do this step while the cake is still warm. This is the point at which the cake is most flexible and easily shapeable!

In a large mixing bowl with an electric mixer, beat cream cheese, confectioner's sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll then spread the frosting on with an offset spatula until even.
TIP - Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!
confectioner’s sugar for dusting, 8 ounces cream cheese, 1 cup confectioner’s sugar, 6 Tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Roll the cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour to set before slicing. Dust with confectioner's sugar before serving.

4.94 from 33 votes

We're using Saigon cinnamon here, which is known for its stronger, spicier flavor profile compared to regular ground cinnamon. This gives the cake a lot more flavor and warmth! If preferred, you can substitute with ground cinnamon at a 1:1 ratio. Do note that doing so will produce a slightly more subtle flavoring to your cake.
Be sure to bring your eggs and butter to room temperature before beginning. This, in turn, traps more air bubbles in the batter while mixing which helps the cake rise evenly. You'll also want the butter and cream cheese at room temp for the filling so it's easy to spread.

Course: Desserts

Cuisine: American

Prep Time20

Cook Time15

Chill time1

Total Time1 35