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Pumpkin Roll Cake is the ultimate fall dessert, featuring a soft, spiced cake rolled with a rich, creamy filling. This classic cake combines the warm flavors of cinnamon, nutmeg, ginger, and cloves with a sweet and tangy cream cheese filling, making it the perfect dessert for fall celebrations. The rolling technique creates a beautiful swirl pattern, making this cake as visually stunning as it is delicious. It’s easy to make, and the result is a moist, flavorful cake that’s perfect for sharing with family and friends during the autumn months.
INGREDIENTS- All-purpose flour: 3/4 cup
- Baking powder: 1/2 teaspoon
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 3 large
- Granulated sugar: 1 cup
- Pumpkin puree: 2/3 cup
- Powdered sugar (for dusting): as needed
- Cream cheese (softened): 8 oz
- Powdered sugar (sifted): 1 cup
- Unsalted butter (softened): 6 tablespoons
- Vanilla extract: 1 teaspoon
- Step 1:
- Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it.
- Step 2:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Step 3:
- In another bowl, beat eggs and sugar until thick. Add pumpkin puree and mix until combined.
- Step 4:
- Gradually fold in the flour mixture until smooth.
- Step 5:
- Spread the batter evenly into the prepared pan.
- Step 6:
- Bake for 13-15 minutes, or until the cake springs back when touched.
- Step 7:
- Immediately roll the warm cake in a clean towel dusted with powdered sugar. Let cool completely.
- Step 8:
- Meanwhile, beat cream cheese, powdered sugar, butter, and vanilla until smooth for the filling.
- Step 9:
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly.
- Step 10:
- Roll the cake back up (without the towel) and refrigerate for at least an hour before slicing.
- For a festive look, sprinkle powdered sugar over the top before serving.
- Refrigerate the roll for at least an hour before cutting to make slicing easier and to allow the flavors to meld together.
- The cake can be stored in the refrigerator for up to 3 days.
- For a lighter texture, make sure to sift the powdered sugar before adding it to the filling.
- If you don’t have a jelly roll pan, you can use a rimmed baking sheet, but keep an eye on the baking time as it may vary slightly.
Tips from Well-Known Chefs
- For a more decadent touch, you can add a drizzle of caramel sauce or sprinkle of chopped nuts over the top of the roll before serving.
This Pumpkin Roll Cake is a perfect combination of spiced pumpkin cake and rich cream cheese filling. The soft, moist cake is rolled with a creamy filling that adds just the right amount of sweetness. This classic fall dessert is easy to make and impressive to serve, whether at a family gathering or a festive celebration. The beautiful swirl pattern adds a touch of elegance, while the cozy flavors of cinnamon, ginger, and nutmeg make every bite deliciously comforting.
FAQsCan I make this cake ahead of time?
Yes, this pumpkin roll can be made ahead of time and stored in the refrigerator for up to 3 days. It’s best to refrigerate it for at least an hour before slicing.
Can I freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
How do I keep the cake from cracking when I roll it?
To prevent the cake from cracking, make sure to roll it in a clean towel while it’s still warm. This helps the cake hold its shape as it cools.
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