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
Scale
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
