The Pumpkin Roll Cake is a delightful autumn treat that brings the comforting flavors of pumpkin and warm spices together in a delicious dessert. It’s a rolled sponge cake filled with a creamy, sweet cream cheese filling that makes it perfect for any fall gathering or holiday celebration. Whether you’re hosting friends for a cozy dinner or just wanting a sweet slice with your afternoon coffee, this recipe is sure to impress.
Why Make This Recipe
Making a Pumpkin Roll Cake is not just about enjoying a tasty dessert; it’s also about creating memories. This recipe is a great way to celebrate the flavors of fall with friends and family. The soft, moist cake combined with the rich cream cheese filling makes every bite feel like a hug in dessert form. Plus, making a rolled cake gives it a beautiful presentation, turning a simple treat into something special.
How to Make Pumpkin Roll Cake
Making a Pumpkin Roll Cake is simple and fun. Follow the steps below to create this delightful dessert.
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (8-ounce) package softened cream cheese
- 3 tablespoons softened salted butter
- 1 cup powdered sugar (plus more for dusting)
- ½ teaspoon vanilla extract
Directions:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
- In a large bowl, add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Beat with a hand mixer until fully combined.
- In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, ensuring no streaks of flour remain.
- Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed.
- Remove the pan from the oven and allow it to cool for a couple of minutes, until it’s cool enough to touch. Use the parchment to lift the cake out of the pan and gently roll up the cake from a short end, allowing the parchment to roll up inside it. Keep the cake rolled and let it cool completely on a wire rack.
- Prepare the Cream Cheese Filling.
How to Serve Pumpkin Roll Cake
Once your Pumpkin Roll Cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake. Roll it back up tightly and place it seam-side down on a serving platter. You can dust the top with powdered sugar for a lovely finish. Slice it into pieces and serve it at room temperature. It pairs wonderfully with a warm cup of coffee or tea!
How to Store Pumpkin Roll Cake
You can store any leftover Pumpkin Roll Cake in the refrigerator. Wrap it tightly in plastic wrap or foil to keep it fresh. It will stay delicious for about 3-5 days in the fridge. You can also freeze individual slices for a treat later on. Just make sure to wrap them well and store them in an airtight container.
Tips to Make Pumpkin Roll Cake
- Make sure your cream cheese is softened to room temperature for easier mixing.
- Don’t skip the parchment paper; it helps you roll the cake without tearing.
- Use a light hand when combining the flour mixture; overmixing can make the cake tough.
- Allow the cake to cool completely before adding the filling to prevent it from melting.
Variation
You can add different spices or nuts to the cream cheese filling, such as chopped pecans or walnuts, for added texture. Some people even like to substitute pumpkin with sweet potato for a unique twist.
FAQs
1. Can I make this recipe ahead of time?
Yes! The Pumpkin Roll Cake can be made a day or two ahead of time. Store it in the refrigerator until ready to serve.
2. Can I freeze Pumpkin Roll Cake?
Absolutely! You can freeze the rolled cake (without filling) or slices of it. Just wrap them tightly and store them in an airtight container.
3. What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a baking sheet with edges. Just make sure it has similar dimensions for even baking.
Enjoy creating this seasonal favorite and sharing it with those you love!
Pumpkin Roll Cake
Ingredients
For the Cake
- 3 large eggs Large eggs provide structure and moisture.
- 1 cup granulated sugar Adds sweetness.
- ⅔ cup pumpkin puree Canned or homemade pumpkin puree.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon ground cinnamon Classic spice for pumpkin desserts.
- ¼ teaspoon ground nutmeg Adds warmth and depth.
- ¼ teaspoon ground cloves For an aromatic note.
- ¾ cup all-purpose flour Gives structure to the cake.
- 1 teaspoon baking soda Leavening agent.
- ½ teaspoon salt Balances sweetness.
For the Cream Cheese Filling
- 1 8-ounce package softened cream cheese Must be softened for easy mixing.
- 3 tablespoons softened salted butter Adds richness and flavor.
- 1 cup powdered sugar Sweetener for the filling.
- ½ teaspoon vanilla extract Enhances the flavor of the filling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides.
- Lightly spray the parchment paper with nonstick cooking spray.
- In a large bowl, combine the eggs, granulated sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves. Beat with a hand mixer until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the egg mixture and mix until just combined, ensuring no streaks of flour remain.
- Spread the batter evenly in the prepared jelly roll pan.
Baking
- Bake in the oven for 13-16 minutes, until the center springs back when gently pressed.
- Remove from the oven and allow to cool for a couple of minutes. Use the parchment to lift the cake out of the pan and gently roll it up from a short end, keeping the parchment inside. Let it cool completely on a wire rack.
Preparing the Filling
- While the cake cools, prepare the cream cheese filling by mixing softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Assembly
- Once the cake has cooled, carefully unroll it.
- Spread the cream cheese filling evenly over the cake. Roll it back up tightly and place it seam-side down on a serving platter.
- Dust the top with powdered sugar before slicing into pieces and serving at room temperature.
