Embrace the cozy warmth of fall with this delightful Pumpkin Roll Cake! A true autumnal centerpiece, this dessert brings together the aromatic spices of pumpkin and the creamy sweetness of a luscious cream cheese filling. Perfect for family gatherings or a simple weekend treat, this cake is a testament to the joy of baking, creativity in the kitchen, and making memories with loved ones. Imagine biting into a moist, pumpkin-infused sponge cake swirled with rich cream cheese, all while sharing stories and laughter by a crackling fireplace. This Pumpkin Roll Cake is not just a dessert; it’s an experience to cherish.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including cooling time)
- Servings: 8
- Skill Level: Intermediate
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting)
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar (for filling)
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain.
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the top springs back when touched.
- Meanwhile, prepare a tea towel and dust it generously with powdered sugar. When the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake up with the towel. Let it cool completely on a wire rack.
- For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the cake.
- Re-roll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes before serving.
- Before serving, dust the Pumpkin Roll Cake with powdered sugar. Slice and enjoy!
Helpful Tips
- If you don’t have a jelly roll pan, a regular baking sheet will work; just be extra mindful of spreading the batter evenly.
- To prevent the cake from cracking, be sure to roll it while it’s still warm and pliable.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake also freezes well; simply wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Pairings
Serve your Pumpkin Roll Cake with a hot cup of spiced chai or a classic vanilla latte. This dessert pairs beautifully with other fall favorites, like roasted pecans or a scoop of vanilla ice cream.
