Description
This Pumpkin Roll Cake is a delightful fall treat featuring a moist, spiced pumpkin cake rolled with a creamy, sweetened cream cheese filling. Perfect for seasonal celebrations, it combines warm spices like cinnamon, ginger, and nutmeg with the rich flavor of pumpkin and a smooth vanilla cream cheese frosting, creating a beautifully swirled dessert that’s as tasty as it is visually appealing.
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 and prepare pan: 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.
- Combine dry ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly blended.
- Mix wet ingredients: In a separate large bowl, whisk the eggs and granulated sugar together until the mixture is thick and light in color. Add the canned pumpkin puree and vanilla extract, then stir until well combined.
- Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until the batter is smooth and homogeneous without overmixing.
- Bake the cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll cake warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Gently roll the cake up starting from the short side with the towel inside. Allow the rolled cake to cool completely to set its shape.
- Prepare the filling: In a mixing bowl, beat together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Unroll and fill: Carefully unroll the cooled cake, removing the towel. Spread the cream cheese filling evenly over the surface of the cake.
- Re-roll the cake: Gently roll the cake back up without the towel, ensuring the filling remains evenly distributed and the roll is tight but not cracked.
- Chill and serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust with powdered sugar and slice into beautiful swirls to showcase the filling and cake layers.
Notes
- Ensure the cake is still warm when rolling initially to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking while rolling.
- For best results, cool the cake completely before filling to avoid melting the cream cheese frosting.
- This cake can be prepared a day ahead and refrigerated; just slice before serving.
- Adjust spices to taste; adding a pinch of cloves or allspice can deepen the fall flavor.
