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Amazing Pumpkin Roll Cake: 1 Simple Fix

Pumpkin Roll Cake
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Create a festive and delicious pumpkin roll cake, a perfect dessert for any occasion. This recipe guides you through making a tender pumpkin sponge cake and a creamy filling, rolled into a beautiful spiral.

Ingredients

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  • 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
  • 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
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

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 eggs and granulated sugar until light and fluffy.
  4. Beat in the 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 toothpick inserted into the center comes out clean.
  8. While the cake is baking, place a clean kitchen towel on your counter and generously sprinkle it with powdered sugar.
  9. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one of the short ends, tightly roll up the warm cake and the towel together. Let it cool completely on a wire rack.
  11. For the filling, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
  12. Gradually beat in the powdered sugar until well combined and smooth. Stir in the vanilla extract.
  13. Once the cake roll is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border on the edges.
  14. Tightly re-roll the cake, this time without the towel.
  15. Wrap the pumpkin roll cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • Ensure your eggs and cream cheese are at room temperature for the best results.
  • Don’t overbake the cake, as it needs to be pliable for rolling.
  • A generous dusting of powdered sugar on the towel is key to prevent sticking.
  • Chill the cake sufficiently before slicing to allow the filling to set.

Nutrition

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