Description
Pumpkin Roll Cake is a classic fall dessert made with a tender spiced pumpkin sponge cake rolled around a rich and creamy cream cheese filling. Light, moist, and full of warm autumn flavors, this festive cake is as beautiful as it is delicious. Perfect for Thanksgiving, holiday parties, or anytime you’re craving a cozy seasonal treat.
Ingredients
Scale
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar (for dusting towel and top)
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to combine all dry spices and leavening agents evenly.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale, which helps create a light cake texture.
- Add Wet Ingredients: Add the canned pumpkin puree and vanilla extract to the egg mixture, mixing until smooth for consistent flavor and moisture.
- Combine Mixtures: Gently fold the dry ingredients into the wet ingredients just until combined to maintain the cake’s lightness without overmixing.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan and bake for 13–15 minutes, or until the top springs back when touched, indicating it’s done but still soft.
- Prepare Towel for Rolling: While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar to prevent sticking during rolling.
- Invert Cake to Towel: Immediately after removing the cake from the oven, carefully turn it out onto the prepared towel. Gently peel off the parchment paper.
- Roll Cake with Towel: Roll the cake and towel together starting from the short end. This rolling while warm prevents the cake from cracking and helps it set in the rolled shape. Let it cool completely on a wire rack.
- Make Filling: While the cake cools, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and fluffy for a creamy filling.
- Unroll and Fill: Once the cake is fully cool, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Reroll Cake: Re-roll the cake without the towel, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to set the filling and enhance flavors.
- Serve: Dust the cooled, filled pumpkin roll with powdered sugar before slicing into 10 pieces and serving.
Notes
- For easier rolling, avoid overbaking the cake as it should remain flexible.
- This cake can be made a day in advance; keep it chilled until ready to serve for convenience.
- You may use parchment paper instead of a towel for rolling, but ensure the cake is still warm to prevent cracks.
