Pumpkin Roll Cake
A perfectly swirled, spiced pumpkin dessert with a light cake base and creamy sweet filling. Ideal for fall feasts, family gatherings, and holiday celebrations.
Equipment
- 10x15 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 10x15 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.
Notes
Can be customized with chocolate chips, pecans, or maple syrup. Suitable for vegan and gluten-free variations. Perfect for Thanksgiving and fall celebrations.