Delight in Pumpkin Roll Cake Easy recipe guide for a delicious dessert Learn the techniquetech for perfect pumpkin rolls 118 chars
Total Time:2 hours 45 minutes
Yield:12 servings 1x
Ingredients
Scale
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
Powdered sugar for dusting
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. In a separate large bowl, beat the eggs and sugar together until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, spread a large clean kitchen towel with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper from the cake. Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the towel. This is crucial for preventing cracks later.
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Cover the bowl and chill the filling in the refrigerator for at least 30 minutes. This will make it easier to spread.
Gently unroll the cooled cake, being careful not to crack it. Spread the chilled cream cheese filling evenly over the cake. Carefully re-roll the cake, this time without the towel. Start from the same end you rolled it up from before. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set.
Notes
This Pumpkin Roll Cake is the perfect dessert to welcome the fall season. It’s a moist, spiced pumpkin cake wrapped around a creamy, sweet filling. This recipe walks you through each step, ensuring a beautiful and delicious roll every time.
