This Pumpkin Roll Cake is a festive treat, combining fluffy pumpkin cake with creamy filling all rolled up! It’s easy to make and looks great on any dessert table.
Honestly, it’s like autumn wrapped in a cake! I love how it impresses my friends, and the best part is, I can sneak a slice for breakfast. Who could resist? 🎃
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the cake. If you’re looking for a gluten-free option, you can try using a gluten-free all-purpose flour blend.
Canned pumpkin puree: Pure pumpkin is best, but you can also use fresh pumpkin. Roast it, scoop out the flesh, and blend until smooth. Just ensure there’s no excess moisture that could lead to a soggy cake.
Cream cheese: For the filling, if you prefer a lighter option, you can use Greek yogurt or cottage cheese blended until smooth. It won’t taste exactly the same, but it still works well!
Spices: If you’re out of ground nutmeg or cloves, you can increase the cinnamon or mix in a bit of pumpkin pie spice for a cozy flavor.
How Do I Roll the Cake Without It Cracking?
Rolling the cake can be tricky, but it’s essential for that perfect swirl! Here’s how to do it right:
- Dust the towel generously with powdered sugar before rolling. This prevents sticking.
- Don’t wait too long after baking to roll; do it while the cake is still warm.
- Roll tightly but gently, starting from one of the short ends. This helps maintain the shape!
If a crack does happen, don’t worry! You can always cover it up with filling later.
How to Make Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 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 nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting and rolling
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Roll Cake takes about 20 minutes to prepare and 15 minutes to bake. After that, you’ll need to chill it for at least an hour before serving. In total, set aside about 1 hour and 35 minutes to make this lovely treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and give it a light grease with cooking spray. This will help prevent the cake from sticking!
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. Mixing these together evenly ensures that your cake rises perfectly.
3. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture becomes thick and pale, which should take about 5 minutes. Next, add in the canned pumpkin puree and vanilla extract, mixing until just combined.
4. Combine Wet and Dry Ingredients:
Gradually add your flour mixture to the pumpkin mixture. Gently fold everything together until just combined, being careful not to overmix—this keeps the batter light and fluffy.
5. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake for 13-15 minutes, or until you can touch it lightly and it springs back. Keep an eye on it to avoid overcooking!
6. Prepare Your Towel:
While your cake is baking, grab a clean kitchen towel and sprinkle it generously with powdered sugar. This will help prevent the cake from sticking when you roll it up.
7. Roll the Cake:
Once the cake is done, immediately loosen the edges using a butter knife and invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting at one end, roll the cake up with the towel, keeping it tight but not too tight. Let it cool completely on a wire rack, still rolled up.
8. Make the Filling:
In a separate bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until you have a smooth, fluffy filling.
9. Unroll and Fill:
Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the cake, leaving a little edge all around for easier rolling.
10. Re-roll and Chill:
Carefully roll the cake back up, this time without the towel. Wrap the cake in plastic wrap and pop it in the refrigerator for at least 1 hour to help it set.
11. Serve:
When ready to serve, slice the cake into pieces and dust with additional powdered sugar if you’d like. Enjoy your marvelous and moist Pumpkin Roll Cake!
This recipe yields a delightful sponge cake that’s perfect for fall gatherings or cozy nights in. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it, scoop out the flesh, and puree it until smooth. Just ensure it’s not too watery, as this could affect the texture of your cake.
How Do I Store Leftover Pumpkin Roll Cake?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. For best flavor and texture, it’s best enjoyed fresh but still tastes great chilled!
Can I Freeze Pumpkin Roll Cake?
Yes, you can freeze the rolled cake before adding the filling! Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. When ready to enjoy, thaw it in the fridge overnight, then fill and slice.
What if My Cake Cracks While Rolling?
Don’t worry! If you experience a crack, you can easily cover it up with the cream cheese filling or simply enjoy it as is. It will still taste delicious!
