If you are looking for a cozy dessert that captures the essence of autumn, look no further than this Pumpkin Roll Cake: A Delightful Fall Treat Recipe. This irresistibly tender pumpkin sponge rolled around a luscious cream cheese filling creates the perfect harmony of warm spices and creamy sweetness. It’s not just a cake; it’s a celebration of fall in every bite, perfect for sharing with friends and family on crisp, colorful days. Whether you’re an experienced baker or a novice eager to impress, this recipe will become your go-to seasonal indulgence.
Ingredients You’ll Need
This Pumpkin Roll Cake: A Delightful Fall Treat Recipe relies on simple, straightforward ingredients that come together beautifully to build the perfect flavor and texture. Each ingredient plays a special role, from the pumpkin puree providing moisture and depth, to the spices that infuse the cake with that unmistakable fall aroma.
- 3/4 cup all-purpose flour: For the tender structure of the cake that manages to stay soft yet sturdy enough to roll.
- 1 cup granulated sugar: Adds sweetness and helps create a delicate crumb.
- 1 tsp baking powder: Gives just the right lift to keep the cake from being dense.
- 2 tsp ground cinnamon: Brings a warm, spicy note essential for that classic fall flavor.
- 1/2 tsp ground ginger: Adds a gentle zing that complements the pumpkin perfectly.
- 1/2 tsp ground nutmeg: Provides a subtly sweet and nutty undertone.
- 1/2 tsp salt: Balances the sweetness and enhances all the other flavors.
- 3 large eggs: Create structure and moisture.
- 2/3 cup canned pumpkin puree: The star of the show, delivering moisture, color, and that unmistakable pumpkin taste.
- 1 tsp vanilla extract: Adds a comforting sweetness that rounds out the spices and pumpkin.
- Powdered sugar (for dusting): Enhances presentation with a delicate snowy finish.
- 1 package (8 oz) cream cheese, softened: Provides the rich, tangy filling that contrasts beautifully with the spiced cake.
- 1 cup powdered sugar: Sweetens the cream cheese filling for the perfect creamy consistency.
- 6 tbsp unsalted butter, softened: Adds richness and smoothness to the filling.
- 1 tsp vanilla extract: Ties the filling flavors together for a seamless taste experience.
How to Make Pumpkin Roll Cake: A Delightful Fall Treat Recipe
Step 1: Prepare the oven and pan
Start by preheating your oven to 375°F (190°C). Proper heat is essential to baking the cake just right. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures your cake will release easily after baking, which is crucial for the rolling step later on.
Step 2: Combine the dry ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Mixing these dry ingredients evenly will help distribute the warm spices perfectly throughout the cake, enhancing that inviting fall flavor.
Step 3: Whip the wet ingredients
In a separate large bowl, whisk the eggs and granulated sugar until the mixture becomes thick and light in color. This aerates the batter, helping the cake turn out light and fluffy. Then, add the pumpkin puree and vanilla extract, blending everything until smooth and well combined.
Step 4: Combine wet and dry mixtures
Gradually fold the dry ingredients into the wet mixture. Fold gently and carefully – this helps keep the batter airy while making sure all the spices and flour are fully incorporated for a consistent texture.
Step 5: Bake the cake
Pour your batter evenly into the prepared jelly roll pan. Bake for 13 to 15 minutes until the cake springs back when lightly touched. You want to avoid overbaking to keep the cake soft and flexible enough for rolling.
Step 6: Roll the cake while warm
Once the cake comes out of the oven, immediately loosen the edges, then turn it out onto a clean kitchen towel dusted generously with powdered sugar. Gently roll the cake, starting from one of the short ends with the towel inside, forming a log. This step is key to preventing cracks when you fill and reroll later. Let the cake cool completely while rolled.
Step 7: Make the cream cheese filling
While the cake cools, mix the softened cream cheese, butter, powdered sugar, and vanilla extract in a bowl until the filling is smooth and creamy. The sweet tanginess of this filling complements the spiced pumpkin cake perfectly.
Step 8: Assemble the cake
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Then gently and tightly roll the cake back up, but without the towel this time, so you have a beautiful spiral of cake and filling.
Step 9: Chill and serve
Wrap your pumpkin roll cake in plastic wrap and refrigerate for at least one hour. Chilling helps the flavors meld and makes slicing neater. Before serving, dust the top lightly with powdered sugar for that picture-perfect fall finish.
How to Serve Pumpkin Roll Cake: A Delightful Fall Treat Recipe
Garnishes
A simple dusting of powdered sugar is always a classic way to dress up this Pumpkin Roll Cake: A Delightful Fall Treat Recipe. For an extra special touch, try a drizzle of caramel sauce or sprinkle chopped toasted pecans for crunch and added texture.
Side Dishes
This dessert pairs wonderfully with a hot cup of coffee or spiced chai tea, enhancing the cozy fall vibe. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Creative Ways to Present
Cut the roll into individual slices and arrange them on a festive platter for a centerpiece dessert. You can also serve slices in clear glass dessert cups layered with cinnamon whipped cream and a sprinkle of nutmeg for a stunning layered presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover slices wrapped well in plastic wrap or in an airtight container in the refrigerator. The cake stays moist and flavorful for up to 4 days, making it a great make-ahead treat for busy weeks.
Freezing
You can freeze this Pumpkin Roll Cake: A Delightful Fall Treat Recipe by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to preserve the fresh texture and flavor.
Reheating
If you prefer your slices slightly warmed, gently microwave individual servings for 10 to 15 seconds. This warms the cream cheese filling slightly, making the cake feel freshly baked while maintaining its moist texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and puree your fresh pumpkin first so it has the right moisture level. Canned pumpkin puree is convenient and consistent, but fresh pumpkin can give the roll a bright, homemade flavor.
What if my cake cracks when rolling?
Rolling the cake while it is warm and using a powdered sugar-dusted towel to assist can help prevent cracks. If you do get small cracks, the cream cheese filling will help conceal them, and the cake will still taste amazing.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a good quality gluten-free flour blend. Just ensure the blend contains xanthan gum or a binding agent to keep the cake’s structure intact.
How long can I keep the cake before serving?
This cake is best enjoyed within 1 to 2 days for maximum freshness. However, once wrapped and refrigerated, it remains delicious for up to 4 days.
Can I use a different filling?
Definitely! While the classic cream cheese filling is beloved, feel free to experiment with whipped cream frosting, mascarpone, or even a maple-infused filling for a seasonal twist.
Final Thoughts
This Pumpkin Roll Cake: A Delightful Fall Treat Recipe is truly a showstopper that feels as special as it tastes. Its tender pumpkin sponge paired with rich cream cheese filling encapsulates everything we love about fall in a single slice. Don’t hesitate to give this recipe a try and bring some warmth and sweetness to your next gathering or cozy night in. Trust me, once you bake it, it will become a cherished favorite in your recipe collection.
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Pumpkin Roll Cake: A Delightful Fall Treat Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Roll Cake is a delightful fall treat featuring a moist, spiced pumpkin sponge rolled with a luscious cream cheese filling. Perfect for holiday gatherings or cozy autumn desserts, this recipe combines warm spices and creamy sweetness in every bite.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- Powdered sugar (for dusting and rolling)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Prepare dry ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt to evenly distribute the spices and leavening.
- Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until the mixture is thick and light in color. Then add the pumpkin puree and vanilla extract, mixing until well combined.
- Combine mixtures: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until you achieve a smooth batter without overmixing.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the surface springs back when lightly touched, indicating doneness.
- Roll the cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, and gently roll the cake up with the towel from one short end to create a log. Allow it to cool completely in the rolled form to set the shape.
- Make the filling: In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until the filling is smooth, creamy, and free of lumps.
- Assemble the cake: Once cooled, carefully unroll the cake and spread the cream cheese filling evenly across the surface. Then roll the cake back up gently, this time without the towel, forming the classic pumpkin roll shape.
- Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to firm up and the flavors to meld.
- Serve: Before slicing, dust the top of the chilled pumpkin roll with powdered sugar for a lovely presentation. Slice into servings to reveal beautiful swirls of cake and filling.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a clean kitchen towel generously dusted with powdered sugar to prevent the cake from sticking during rolling.
- For best texture, chill the rolled cake before slicing to allow the filling to set.
- Substitute dairy-free cream cheese and butter for a dairy-free alternative.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
