This pumpkin roll cake is a fun treat that’s as pretty as it is tasty! With a spiced pumpkin filling wrapped in soft cake and a creamy frosting, it’s perfect for fall festivities.
Making this is like a little baking adventure! I love watching it roll up nicely. Just a quick tip: be sure to dust the towel with powdered sugar to prevent sticking—trust me on this! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you need a gluten-free option, you can use a gluten-free flour blend, which works well in this recipe.
Pumpkin Puree: Make sure to use pure canned pumpkin, not pumpkin pie filling. If you don’t have canned pumpkin, you can roast and puree fresh pumpkin or even use butternut squash puree as a tasty alternative.
Cream Cheese: This gives the filling a rich flavor. If you’re looking for a lower-fat version, you can use Neufchâtel cheese, which has a similar texture but less fat.
How Do I Roll the Cake Without It Cracking?
Rolling the cake while warm helps prevent cracks. Here’s how to do it without stress:
- After baking, **immediately** invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper gently.
- Start rolling from one short side while it’s still warm. This makes the cake flexible.
- Wrap it tightly in the towel, seam-side down, and let it cool fully before adding the filling.
Practice makes perfect, but this method should help keep your cake intact!
How to Make a Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 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
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful pumpkin roll cake will take about 30 minutes of preparation time, plus about 15 minutes to bake. After that, you will let it cool for a bit before rolling it up with the creamy filling. Don’t forget to chill it for an even better taste!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Get your 15×10-inch jelly roll pan ready by lining it with parchment paper and giving it a light grease. This helps prevent sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Once it’s well combined, set this mixture aside.
3. Beat Eggs and Sugar:
In a large bowl, using a mixer, beat the eggs and sugar on high speed until thick and pale—this will take about 5 minutes. It’s during this step that your kitchen will start to smell delightful!
4. Add Pumpkin and Vanilla:
Gently fold in the pumpkin puree and vanilla until everything is combined. Take your time here—it’s all about being gentle to keep the mixture light!
5. Combine Dry and Wet Ingredients:
Carefully fold the flour mixture into the pumpkin mixture. Do this slowly until everything is just combined; be sure not to overmix. A few streaks of flour are okay!
6. Bake the Cake:
Pour your batter into the prepared pan and spread it out evenly. Bake in the oven for about 13-15 minutes. You’ll know it’s done when the top springs back when touched and a toothpick comes out clean.
7. Roll the Cake:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once your cake is done, invert it onto the sugared towel and gently peel off the parchment paper. Start rolling the cake from one short side with the towel. Let it cool completely this way — seam-side down!
8. Prepare the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla until it’s smooth and creamy. This filling is what makes the cake extra special!
9. Unroll and Fill the Cake:
Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly over the surface.
10. Roll It Back Up:
Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. This keeps everything nice and tight.
11. Dust and Serve:
Just before serving, dust the top of your pumpkin roll cake with powdered sugar for a lovely finishing touch! Now you’re ready to slice and enjoy this delicious treat!
Enjoy your scrumptious pumpkin roll cake that’s perfect for any autumn gathering! It’s sure to impress!
Can I Use a Different Type of Flour?
Yes! If you need a gluten-free option, a gluten-free all-purpose flour blend will work well in this recipe. Just make sure it has a binding agent like xanthan gum.
How Can I Store Leftovers?
Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 4 days. To prevent it from drying out, you can also wrap it tightly in plastic wrap.
What If I Don’t Have Pumpkin Puree?
No problem! You can substitute with homemade pumpkin puree from roasted pumpkin or use butternut squash puree as an alternative. Just ensure it’s pure and not sweetened.
Can I Prepare This Cake Ahead of Time?
Absolutely! You can bake the cake and make the filling a day ahead. Just keep them separate in the fridge, and assemble the cake the following day for the freshest taste!