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Pumpkin Roll Cake Recipe

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★★★★★

5 from 78 reviews

This Pumpkin Roll Cake is a delightful autumn dessert featuring a moist, spiced pumpkin cake rolled with a creamy, sweetened cream cheese filling. Perfectly balanced with warm cinnamon, nutmeg, and cloves, this festive treat is tender and fluffy, making it an ideal centerpiece for fall gatherings and holiday celebrations.

Ingredients

Scale

Cake

  • 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

Cream Cheese Filling

  • 1 (8-ounce) package softened cream cheese
  • 3 tablespoons softened salted butter
  • 1 cup powdered sugar (plus more for dusting)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Line a 10 x 15 x 1-inch jelly roll pan with parchment paper, ensuring there is a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
  2. Mix the wet ingredients: In a large bowl, combine 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 together with a hand mixer until fully incorporated and smooth.
  3. Combine dry ingredients and mix: In a separate bowl, whisk ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, folding in until just combined with no visible streaks of flour.
  4. Bake the cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 13 to 16 minutes, or until the center springs back gently when pressed.
  5. Cool and roll the cake: Remove the pan from the oven and allow the cake to cool for a few minutes until it is cool enough to handle. Using the parchment overhang, carefully lift the cake out of the pan and roll it up from the short end with the parchment still inside. Let the rolled cake cool completely on a wire rack.
  6. Prepare the cream cheese filling: While the cake cools, beat together 1 package (8 ounces) softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract in a large bowl until smooth and creamy.
  7. Fill and re-roll the cake: Once the cake is fully cooled, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a ¼-inch border around the edges. Carefully roll the cake back up tightly from the short side, this time removing the parchment paper as you go.
  8. Chill and serve: Refrigerate the cake roll for at least one hour to set. Before serving, dust the top with powdered sugar for an elegant finish.

Notes

  • Ensure the cake is cooled enough before unrolling to avoid cracks.
  • You can substitute pumpkin pie spice for the individual spices to simplify preparation.
  • Make sure to use softened cream cheese and butter for a smooth filling.
  • Chilling the cake roll helps the filling set, making it easier to slice cleanly.
  • Use parchment paper with overhang to easily lift and roll the cake without sticking.

Keywords: pumpkin roll, pumpkin roll cake, cream cheese filling, fall dessert, autumn cake, spiced pumpkin cake, holiday dessert, pumpkin dessert

Find it online: https://thefoodrecipe.com/pumpkin-roll-cake-recipe/