Description
A moist and flavorful pumpkin roll cake filled with creamy cinnamon-spiced cream cheese frosting. This delightful fall treat is perfect for holiday gatherings or cozy autumn desserts, featuring traditional fall spices and a soft, fluffy texture rolled into a beautiful spiral.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 6 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
For Dusting:
- Powdered sugar
Instructions
- Prepare the Pan and Ingredients: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake won’t stick. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, which usually takes a few minutes with an electric mixer. Add in the canned pumpkin purée and vanilla extract, mixing until smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet pumpkin mixture using a spatula, stirring gently just until incorporated. Avoid overmixing to keep the cake light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly to fill the pan entirely. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Prepare for Rolling: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking. Once the cake is done, immediately invert it onto the powdered sugar-dusted towel to release it from the pan. Carefully peel off the parchment paper.
- Roll and Cool the Cake: Carefully roll the cake up with the kitchen towel starting from one of the short ends. Let the rolled cake cool completely on a wire rack or counter in this shape to set the form and prevent cracking later during filling.
- Make the Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until the mixture is smooth, creamy, and well blended.
- Fill and Re-roll the Cake: Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire cake surface. Carefully re-roll the cake without the towel, keeping it tight but not too tight to avoid squeezing out the filling.
- Chill and Serve: Wrap the filled roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and make slicing easier. Just before serving, dust with powdered sugar and slice into 8 to 10 portions.
Notes
- Chilling the cake before slicing helps achieve clean, neat slices without the filling squishing out.
- You can prepare the pumpkin roll up to 2 days in advance and keep it refrigerated, wrapped tightly in plastic wrap.
- Be sure to use canned pumpkin purée and not canned pumpkin pie filling, as the latter contains added spices and sweeteners that can affect taste and texture.
- If you don’t have a jelly roll pan, use a rimmed baking sheet approximately 10×15 inches in size.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
