Pumpkin Roll Cake

Recipe Card

Pumpkin Roll Cake

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Yield: 1 roll
• Cuisine: American
• Course: Dessert

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar together until thick and light in color.
3. Add the pumpkin puree and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
6. Spread the batter evenly in the prepared pan and bake for 15 minutes, or until a toothpick inserted comes out clean.
7. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
8. When the cake is done, remove it from the oven and immediately invert it onto the prepared towel.
9. Carefully peel off the parchment paper and roll the cake up with the towel, starting at one short end. Allow it to cool completely.
10. In a medium bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
11. Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the cake.
12. Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing.

Recipe Notes

• For a spiced flavor, consider adding a bit of ginger or allspice to the cake batter.
• Store leftovers covered in the refrigerator for up to 3 days.
• You can freeze the unfilled cake for up to 2 months; just thaw before filling and rolling.
• If you prefer a less sweet filling, reduce the powdered sugar in the cream cheese mixture.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can make the pumpkin roll cake a day in advance. Just keep it refrigerated until you're ready to serve.

What can I use instead of cream cheese in the filling?

Mascarpone cheese or Greek yogurt can be used as a substitute for cream cheese for a different flavor profile.

How do I store leftover pumpkin roll cake?

Store any leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.

What is the best way to slice the pumpkin roll cake?

Use a serrated knife to slice the cake gently, which will help maintain the roll's shape and prevent squishing.

Enjoy this delicious and festive Pumpkin Roll Cake!