Pumpkin Roll Cake

This Pumpkin Roll Cake is soft, fluffy, and filled with a lightly sweetened cream cheese filling. It’s the perfect dessert for fall, featuring a warmly spiced, tender pumpkin chiffon cake, and a creamy, tangy filling in every bite.

Course Dessert, Snack

Cuisine American, Canadian

Prep Time 30

Cook Time 17

Chilling Time 1

Total Time 1 47

Servings

Calories 155kcal

Author Michelle

Ingredients

Pumpkin chiffon cake:

3 large eggs: separated egg whites from egg yolks
60 g granulated sugar divided
15 ml vegetable oil
½ teaspoon vanilla extract
60 ml pumpkin purée not pumpkin pie filling
60 g cake flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
pinch of ground cloves

Cream cheese filling:

85 g cream cheese full-fat, softened at room temperature
60 ml heavy whipping cream cold, at least 36% milkfat
¼ teaspoon vanilla extract
2 tablespoon powdered sugar or more, to your taste
¼ teaspoon ground cinnamon or pumpkin pie spice

Instructions

Make the pumpkin chiffon cake:

Preheat oven to 375°F/191°C.
Line a 9"×13" baking sheet with parchment paper.
Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
Combine the egg yolks with 30g granulated sugar and whisk together. Add in the pumpkin puree, oil, vanilla extract and whisk again.
Sift in the cake flour and spices over top of the egg yolk mixture and whisk to combine, until there are no lumps.
In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
Turn on the mixer on low speed.
Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
Gradually increase the speed of the mixer, and slowly pour in the remaining 30g granulated sugar.
Gently fold ⅓rd of the whipped egg whites into the egg yolk batter to lighten, then fold in the remainder of the egg whites until no streaks remain.
Pour the batter into prepared pan, smoothing evenly with an offset spatula.
Bake at 375°F/191°C for 14-17 minutes, or until lightly springy when touched and the surface is dry.
Remove the cake from the oven and immediately drop it from a height of 1'. This prevents the cake from shrinkage.
Cool for 10-15 minutes until just slightly warm.

Make the filling:

In a stand mixer bowl fitted with a paddle attachment, beat cream cheese until smooth and creamy.
Reduce mixer speed, switch to a whisk attachment and pour in heavy cream, vanilla extract, powdered sugar and cinnamon (or pumpkin pie spice).
Increase mixer speed and continue to whip until stiff and fluffy. (Don't overmix or it may liquify).

Assemble:

Spread an even layer of cream cheese filling or whipped cream filling onto the cake.
Starting at the short end, use the parchment paper to help gently roll up the cake.
Make sure the seam-side is facing down, seal the ends of the parchment paper.
Wrap and refrigerate for at least 1 hour to set before slicing.

Serve:

Slice off the ends for a clean look.
Decorate with additional whipped cream and garnish with extra pumpkin pie spice before serving.

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