This Pumpkin Roll Cake is a fall favorite! It’s a soft, spiced pumpkin cake rolled up with creamy cream cheese filling. It looks pretty and tastes amazing!
Rolling the cake might sound tricky, but it’s easier than it looks! I love serving it with a dusting of powdered sugar on top. Everyone always wants seconds! 😊
Key Ingredients & Substitutions
All-purpose flour: This is vital for structure. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work well. Just note that the texture may differ slightly.
Canned pumpkin puree: It’s convenient and ensures uniformity. If you’re feeling adventurous, homemade pumpkin puree (from roasted pumpkins) can add a fresh flavor. Just make sure it’s well-drained.
Ground spices: The blend of cinnamon, nutmeg, and ginger gives it a warm flavor. Feel free to adjust the spices to your taste—add a bit more cinnamon for extra warmth or some pumpkin pie spice for a deeper flavor.
Cream cheese: Essential for that rich filling. If you’re looking for a lighter option, use Neufchâtel cheese which has less fat. You can also experiment with mascarpone for a different taste.
Powdered sugar: While necessary for the filling, you can reduce the amount to fit your sweetness preference. If you’re trying to cut sugar, a sugar substitute like stevia could work, but adjust accordingly as sweetness levels vary.
How Can I Roll the Cake Without It Cracking?
Rolling the cake might seem intimidating, but it’s all about technique! Here’s how to get it right:
- As soon as you take the cake out of the oven, do not let it cool in the pan. Invert it onto a towel dusted with powdered sugar. This prevents sticking.
- Gently peel off the parchment paper while the cake is still warm. Be careful as it’s delicate!
- Start rolling from the short end with the towel, which helps maintain shape. Roll it tightly but not too tight to avoid cracking.
- Once rolled, let it cool completely in the towel. This helps it hold its shape when you unroll it later.
With these tips, you’ll have a smooth, beautiful roll ready to fill and serve! Enjoy your Pumpkin Roll Cake! 🎃
How to Make a Delicious Pumpkin Roll Cake
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious Pumpkin Roll Cake will take about 20 minutes to prep and around 15 minutes to bake. After baking, it’s best to chill for at least 1 hour before serving, so plan for about 1 hour to 1 hour and 40 minutes total. Perfect for a cozy fall dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). Prepare a 15×10-inch jelly roll pan by greasing it, then lining it with parchment paper. Don’t forget to grease and flour the paper for easy removal later!
2. Prepare the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. In another bowl, beat the eggs and canned pumpkin until smooth. Then, pour this mixture into the dry ingredients and mix until just combined. Don’t overmix!
3. Bake the Cake:
Spread the cake batter evenly in the prepared jelly roll pan. Pop it in the oven and bake for about 13-15 minutes. You’ll know it’s done when the cake springs back when lightly touched.
4. Roll the Cake:
While the cake bakes, get a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is done, invert it onto the sugared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. This will help maintain its shape! Let it cool completely like this.
5. Make the Cream Cheese Filling:
In the meantime, prepare the cream cheese filling. Beat together the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until the mixture is smooth and fluffy.
6. Fill and Roll the Cake:
Once the cake is completely cool, gently unroll it. Take the cream cheese filling and spread it evenly over the cake. Then, carefully re-roll the cake (without the towel) and position it seam side down on a serving platter.
7. Garnish and Chill:
Dust the top with powdered sugar for that pretty finishing touch. Finally, place it in the fridge to chill for at least 1 hour before slicing. This will enhance the flavors and help it hold its shape.
8. Serve and Enjoy:
Your Pumpkin Roll Cake is now ready to be enjoyed! Slice it up and serve it to family and friends. They’re sure to be impressed with your baking skills and the delicious flavors of fall!
Happy baking! 🎃✨
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, roast it first until soft, then puree and drain off excess moisture to keep the cake from being too wet.
How Do I Store Leftover Pumpkin Roll Cake?
Wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. They will keep well for up to 3 days. For longer storage, you can freeze the unfilled roll for up to 3 months.
Can I Make This Cake Ahead of Time?
Yes, you can make the cake a day in advance. Just prepare everything up to the chilling step, and keep the filled cake rolled in the refrigerator overnight. Dust with powdered sugar before serving for a fresh look!
What Can I Use Instead of Cream Cheese in the Filling?
If you prefer a different flavor or texture, you can use Mascarpone cheese or Greek yogurt as a substitute. They will provide a creamy filling, but keep in mind that the flavor will vary slightly!
