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Perfect Pumpkin Roll Cake: Noah Tried 3 Times

Pumpkin Roll Cake
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Learn how to make a festive and delicious Pumpkin Roll Cake. This recipe guides you through creating a tender pumpkin sponge cake and a creamy filling, resulting in a beautiful spiral dessert perfect for any occasion.

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
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, then grease and flour the parchment paper.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder.
  3. In a large bowl, beat eggs and granulated sugar until light and fluffy.
  4. Beat in pumpkin puree and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter evenly into the prepared jelly roll pan.
  7. Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar.
  9. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one of the short ends, carefully roll up the cake and towel together. Let it cool completely on a wire rack.
  11. To make the filling, beat softened cream cheese and butter in a bowl until smooth.
  12. Gradually beat in powdered sugar until well combined and creamy. Stir in vanilla extract.
  13. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
  14. Tightly re-roll the cake, starting from the same short end.
  15. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • Ensure all ingredients for the filling are at room temperature for a smooth consistency.
  • Don’t overbake the cake; it should remain moist and pliable for rolling.
  • Chill the rolled cake thoroughly to make slicing easier and cleaner.

Nutrition

Find it online: https://savorandpin.com/pumpkin-roll-cake-recipe-2/