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Introduction
Forget those store-bought Desserts Cakes & Other Treatsthanksgiving recipes
thanksgiving dinner table. While they might seem like a shortcut, homemade is where the heart is – and more flavor too! Did you know that a recent study showed that homemade desserts are perceived as more thoughtful and delicious by 78% of dinner guests? That’s a statistic you can take to the bank – or rather, to the thanksgiving dinner table.
Making a Pumpkin Roll Cake may seem hard, but this recipe breaks down each step so anyone can make it. Perfect for family gatherings, holiday celebrations, or even a special thanksgiving dessert, this cake is sure to be a hit!
- Fall-flavored delight
- Impressive presentation without the fuss
- Perfect combination of spice, sweetness, and creamy filling
- Family-friendly and enjoyable for all ages
- A wonderful alternative to pie
With its warm spices and creamy filling, the Pumpkin Roll Cake embodies the flavors of the season. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe is sure to impress. Let’s get started and create a memorable dessert that will have everyone asking for seconds!
Why You’ll Love This Pumpkin Roll Cake
- Easy to Make: This recipe breaks down the process into simple, manageable steps, even if you’re new to baking.
- Perfect for Any Occasion: Ideal for family gatherings, holiday celebrations, or just a special treat. This is a great thanksgiving cake or a dessert for a fall dinner party!
- Impressive Presentation: The beautiful swirls of the cake and filling create a stunning dessert that looks like it came straight from a bakery. Serve it with the rest of your thanksgiving menu and you’ll be set.
- Delicious Flavor: The combination of warm pumpkin spices and creamy filling is simply irresistible and a great thanksgiving food for even the pickiest eaters.
- Customizable: This recipe can easily be adapted to suit different dietary needs or flavor preferences.
- Freezable: Make ahead and freeze for a thanksgiving meal that’s even easier to manage.
Ingredients for Pumpkin Roll Cake
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- This might even be considered a healthy thanksgiving recipes depending on your dietary guidelines.
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Substitutions:
- Flour: For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
- Sugar: You can use coconut sugar or maple syrup as a substitute for granulated sugar, but be aware that this might affect the texture. Also, consider using a sugar substitute for a vegan thanksgiving meal.
- Pumpkin Puree: Ensure that you’re using pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
- Cream Cheese: For a dairy-free alternative, use a plant-based cream cheese substitute.
How to Make Pumpkin Roll Cake
Step-by-Step Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This is crucial for easily lifting the cake out later. Don’t skip the parchment paper!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. This ensures that the spices are evenly distributed throughout the cake.
Whisk the dry ingredients to be sure you don’t end up with clumps of flour.Mix Wet Ingredients: In a separate large bowl, beat the sugar, pumpkin puree, eggs, and vanilla extract together until well combined. Use an electric mixer for best results. Make sure that each part of the mixture is properly mixed, you don’t want egg lumps in the recipe.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Gently fold the ingredients together until just combined for the best results.
Pour onto Pan: Pour the batter into the prepared jelly roll pan and spread evenly. Ensure the batter reaches all corners for a uniform cake.
Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it to prevent over-baking.
Begin checking the cake for doneness at the 12 minute mark so that the cake does not overbake.Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. The powdered sugar prevents the cake from sticking to the towel.
Invert and Roll: Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Start at one short end and roll the cake up tightly in the towel. Let it cool completely in the towel. This is a critical step for preventing cracks and makes the rolling process much easier. This is a great way to celebrate the thanksgiving aesthetic as you prepare your meal.
Make the Filling: While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Making the cream cheese icing ahead of time means you can get it just right.
Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface of the cake. Make sure you get the filling all the way to the ends of the cake.
Reroll: Reroll the cake tightly, without the towel this time. Wrap it in plastic wrap and refrigerate for at least 2 hours to allow the filling to set, or longer if you really want better flavor.
Roll the cake tightly so that the icing doesn’t burst out of the roll.Serve: Before serving, dust the Pumpkin Roll Cake with powdered sugar. Slice and serve chilled. This is one of the most festive thanksgiving treats you can make!
Pro Tips & Variations
- Don’t Overbake: Overbaking the cake will make it dry and more prone to cracking. Start checking for doneness around 12 minutes, and remove it from the oven as soon as a toothpick comes out clean.
- Cool Completely: Ensure the cake is completely cool before unrolling and filling it. Warm cake is more fragile and can tear easily.
- Use Room Temperature Ingredients: Using softened cream cheese and butter for the filling will result in a smoother, creamier filling that is easier to spread.
- Parchment Paper is Key: Lining the pan with parchment paper, and leaving an overhang, makes it easy to lift the baked cake out of the pan without any sticking.
- Roll Tightly: When rolling the cake (both times), roll it as tightly as possible to create a neat spiral and prevent the filling from oozing out.
Variations:
- Chocolate Chip Pumpkin Roll: Sprinkle chocolate chips over the cream cheese filling before rerolling the cake for a decadent twist.
- Spiced Pecan Pumpkin Roll: Add chopped pecans and an extra sprinkle of cinnamon to the filling for added texture and flavor.
- Maple Pumpkin Roll: Substitute maple syrup for the granulated sugar in the cake recipe and add a touch of maple extract to the filling for a rich, autumnal flavor.
- Vegan Pumpkin Roll: Use a plant-based cream cheese alternative for the filling and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the eggs in the cake recipe.
- Gluten-Free Pumpkin Roll: Use a 1:1 gluten-free all-purpose flour blend in the cake recipe to make it suitable for those with gluten sensitivities. The most creative gluten free thanksgiving recipes always wow a crowd.
Serving Suggestions
The Pumpkin Roll Cake is incredibly versatile and pairs well with a variety of sides and beverages. Here are some serving suggestions to elevate your dessert experience:
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm spices of the cake and adds a cool, refreshing contrast.
- Caramel Sauce: Drizzling caramel sauce over the Pumpkin Roll Cake enhances the sweetness and adds a rich, buttery flavor.
- Whipped Cream: Top each slice with a dollop of freshly whipped cream for a light and airy addition.
- Cranberry Sauce: For a festive twist, serve the cake with a side of homemade cranberry sauce. The tartness of the cranberries balances the sweetness of the cake beautifully and it fits into most thanksgiving menu ideas.
- Coffee or Tea: A warm cup of coffee or tea pairs perfectly with the Pumpkin Roll Cake, making it an ideal dessert for any time of day.
If you’re serving this during thanksgiving dinner, consider offering a selection of thanksgiving cocktails like a spiced apple cider or a cranberry mimosa to complete the meal.
Storage & Reheating
Storage:
To store your Pumpkin Roll Cake, wrap it tightly in plastic wrap and keep it in the refrigerator. It will stay fresh for up to 3-4 days.
For longer storage, you can freeze the Pumpkin Roll Cake. Wrap it tightly in plastic wrap and then in a layer of aluminum foil. Freeze for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
Reheating:
The Pumpkin Roll Cake is best served chilled, so reheating is generally not necessary. If you prefer a slightly softer texture, you can let it sit at room temperature for about 15-20 minutes before serving. Avoid microwaving, as this can cause the filling to melt and the cake to become soggy.
Having a good method to store left overs means preparing your thanksgiving feast ahead of time is much easier.
FAQ about Pumpkin Roll Cake
- Why did my cake crack when I rolled it?
- Cracking can occur if the cake is overbaked or if it is not rolled while still warm. Be sure to follow the baking time closely and roll the cake up in the towel immediately after removing it from the oven. This is a common issue when making the perfect thanksgiving cakes.
- Can I make the cake ahead of time?
- Yes! In fact, making the Pumpkin Roll Cake ahead of time is recommended. The cake needs to chill for at least 2 hours to allow the filling to set. You can even make it a day or two in advance.
- Can I use pumpkin pie filling instead of pumpkin puree?
- No, it is recommended not to. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe. Stick with pure pumpkin puree for the best results. After the thanksgiving dinner ideas are decided, always double check the ingredients list.
- What if I don’t have a 10×15 inch jelly roll pan?
- If you don’t have a jelly roll pan, you can use a baking sheet with similar dimensions. Be sure to line it with parchment paper to prevent the cake from sticking.
- Can I add nuts to the filling?
- Yes, chopped pecans or walnuts can be added to the cream cheese filling for added texture and flavor. This can also be a tasty addition for thanksgiving side dishes dishes.
Final Thoughts on Pumpkin Roll Cake
There you have it – a step-by-step guide to creating a stunning and delicious Pumpkin Roll Cake that will impress your family and friends. This recipe is not only easy to follow but also offers plenty of room for customization, allowing you to create a dessert that truly reflects your personal taste.
Whether you’re preparing a thanksgiving meal, hosting a fall gathering, or simply craving a taste of autumn, this Pumpkin Roll Cake is the perfect choice. Don’t forget to share your creations with us on social media and let us know how you personalized your cake!
If you enjoyed this recipe, be sure to save it to your Pinterest board for future reference.Leave a comment below to share your thoughts and experiences with the recipe. And consider subscribing to the blog for more delicious recipes and baking tips!
Pumpkin Roll Cake
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- electric mixer,
- kitchen towel,
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- Powdered sugar for dusting
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 6 tbsp unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt until evenly combined.
- In a separate large bowl, beat the sugar, pumpkin puree, eggs, and vanilla extract together until well combined using an electric mixer.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold the ingredients together.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 12 minutes.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Immediately invert the cake onto the prepared towel. Peel off the parchment paper. Roll the cake tightly in the towel and let it cool completely.
- Make the cream cheese filling by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beat until fluffy.
- Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface of the cake.
- Reroll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to set the filling.
- Before serving, dust the Pumpkin Roll Cake with powdered sugar. Slice and serve chilled.
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