How to Make Moist Pumpkin Cake Roll - A Step-by-Step Guide

There's something about the fall season that just calls for pumpkin-flavored treats. And one of the best ways to enjoy the flavor of pumpkin is in a moist and delicious cake roll. This recipe for Moist Pumpkin Cake Roll is a perfect way to satisfy your pumpkin cravings and impress your friends and family with a stunning dessert.

What sets this pumpkin cake roll apart from others is its incredibly moist and fluffy texture. The combination of pumpkin puree, warm spices, and a hint of cr...

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Ingredients

  • 4 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ⅓ cup white sugar
  • ½ cup white sugar
  • 2 tablespoons sifted powdered sugar, or more as needed
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar, or more as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 10
  • Yield: 1 cake roll

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with parchment paper, then grease it.
  • Separate egg yolks and whites into 2 separate mixing bowls. Stir flour, pumpkin pie spice, baking powder, and cinnamon together in a small bowl.
  • Add pumpkin, vanilla, and lemon juice to the egg yolks; beat on high speed with an electric mixer until thick. Add 1/3 cup sugar and beat on high until dissolved.
  • Beat egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold into the egg yolk mixture. Fold in flour just until combined. Spread batter evenly into the prepared pan.
  • Bake in the preheated oven until cake springs back when lightly touched, 12 to 15 minutes.
  • While the cake is baking, lay a kitchen towel on a nice, flat surface. Sprinkle with powdered sugar.
  • Remove the cake from the oven and loosen the edges from the pan with a toothpick. Flip the cake onto the towel and pull off the parchment paper. Starting at the short end, roll the cake up with the towel into a spiral. Let sit until mostly cool but still a little warm, about 20 minutes.
  • While the cake is cooling, beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar; beat well, adding more sugar if necessary, until frosting is a good spreading consistency.
  • Unroll the still warm cake in the towel. Spread the frosting over the cake, starting in the middle and working outwards to about 1 inch from the edges. Re-roll the cake without the towel and place on a serving plate. Sprinkle with powdered sugar before serving.
  • Nutrition

    391 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 123mg
    • Sodium: 189mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 1g
    • Total Sugars: 44g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 108mg