Pumpkin Roll Cake
Indulge in the cozy flavors of fall with this irresistible Pumpkin Roll Cake, a dessert that's as stunning as it is delicious! This classic recipe features a soft, spiced pumpkin sponge cake swirled with a luscious cream cheese filling, creating the perfect balance of sweetness and spice in every bite. Made with warm autumn spices like cinnamon and nutmeg, along with rich canned pumpkin puree, this rolled cake is baked to perfection and carefully rolled with a powdered sugar-dusted towel for a flawless spiral. The creamy filling, made from velvety cream cheese and butter, adds a decadent contrast to the airy cake, making it an instant crowd-pleaser. Perfect for holiday celebrations or any gathering, this Pumpkin Roll Cake is easy to prepare ahead of time and delivers a festive touch to your dessert table.
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Recipe Information
Ingredients
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 Eggs
- 1 cup Granulated sugar
- 0.75 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
- 8 ounces Cream cheese (softened)
- 4 tablespoons Salted butter (softened)
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper lightly.
In a medium bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, about 2 minutes.
Add the canned pumpkin puree and vanilla extract to the egg mixture, and mix until well combined.
Gradually fold in the dry ingredients into the wet mixture, being careful not to overmix.
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Tap the pan gently on the counter to release any air bubbles.
Bake the cake in the preheated oven for 13-15 minutes, or until the top springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done baking, immediately loosen the edges with a knife and carefully invert the cake onto the prepared towel. Peel off the parchment paper.
Starting from a short side, roll the warm cake up tightly with the towel and set it aside to cool completely, about 1 hour.
While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until fully incorporated and fluffy.
Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface of the cake.
Gently re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.
When ready to serve, remove the plastic wrap, dust the top with additional powdered sugar if desired, and slice into even pieces.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
