Pumpkin Roll Cake
A delightful autumn treat featuring a rolled sponge cake filled with creamy, sweet cream cheese filling, perfect for fall gatherings or holiday celebrations.
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.
Notes
Store any leftovers tightly wrapped in plastic wrap or foil in the refrigerator for 3-5 days, or freeze individual slices for later enjoyment. Ensure the cream cheese is softened to room temperature for easier mixing.