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Perfect Pumpkin Roll Cake Recipe: 1 Foolproof Method

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Create a festive and delicious pumpkin roll cake, a thin pumpkin sponge cake with a creamy cheese filling, perfect for any occasion.

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 flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, beat 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 pan and spread it out.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  9. Immediately after removing the cake from the oven, invert the pan onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one of the short ends, carefully roll up the cake and the towel together. Let it cool completely on a wire rack.
  11. For the filling: In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  12. Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake.
  13. Carefully re-roll the cake, without the towel, into a tight roll.
  14. Wrap the pumpkin roll tightly 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.
  • Do not overbake the cake, as it needs to be flexible for rolling.
  • Chill the cake thoroughly before slicing to prevent the filling from oozing out.

Nutrition

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