Print

Pumpkin Roll Cake: 1 Foolproof Holiday Dessert

Pumpkin Roll Cake (Impressive Holiday Dessert)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic pumpkin roll cake with a creamy cream cheese filling, perfect for impressing guests during the holidays. This recipe is designed for home bakers looking for a reliable and delicious dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the bottom with parchment paper and grease the parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Beat in the pumpkin puree and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  5. In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and beat until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the pumpkin batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
  7. Spread the batter evenly into the prepared jelly roll pan.
  8. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  10. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
  11. While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar until well combined and fluffy.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border along the edges.
  13. Tightly re-roll the cake, this time without the towel. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
  14. Before serving, dust with additional powdered sugar if desired. Slice and enjoy!

Notes

  • Ensure your eggs are at room temperature for better volume when whipping egg whites.
  • Do not overmix the batter after adding the dry ingredients.
  • Cooling the cake completely before unrolling is crucial to prevent cracking.

Nutrition

Find it online: https://savorandpin.com/pumpkin-roll-cake-impressive-holiday-dessert/