Description
This Pumpkin Roll Cake is a delightful fall treat featuring a moist and spiced pumpkin-flavored cake rolled with a smooth and creamy cream cheese filling. Perfect for seasonal gatherings, this recipe yields a tender, aromatic dessert with beautiful swirls that will impress family and friends.
Ingredients
Scale
Cake Ingredients
- 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)
Filling Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat 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 medium bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix thoroughly to evenly distribute the spices.
- Mix wet ingredients: In a separate large bowl, whisk together the eggs and granulated sugar until the mixture is thick and light in color. Add the canned pumpkin puree and vanilla extract, stirring until fully combined and smooth.
- Combine mixtures: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until the batter is smooth and evenly mixed, without overmixing.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 13-15 minutes, or until the cake springs back lightly when touched, indicating it is cooked through.
- Roll the cake: Immediately after baking, while the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper and begin rolling the cake from one short side into the towel to form a log. This helps shape the cake and prevents cracks. Allow it to cool completely in this rolled form.
- Make the filling: In a mixing bowl, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract together until the filling is smooth, creamy, and well combined.
- Assemble the cake: Once the rolled cake has fully cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, taking care not to tear it. Then, carefully roll the cake back up without the towel, forming a neat log filled with the creamy center.
- Chill: Wrap the assembled pumpkin roll tightly in plastic wrap. Refrigerate it for at least 1 hour to allow the filling to set and the flavors to meld.
- Serve: Remove the pumpkin roll from the refrigerator, dust with additional powdered sugar for an elegant touch, and slice into beautiful swirls. Serve chilled or at room temperature.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to help with rolling and to avoid sticking.
- For easier slicing, chill the cake well before cutting.
- You can substitute canned pumpkin puree with homemade pumpkin puree if preferred.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
