Pumpkin Roll Cake 🎃🍰
A soft, spiced pumpkin cake rolled with creamy, sweet filling
Description
This Pumpkin Roll Cake is a holiday and fall favorite. Moist, spiced pumpkin cake is baked thin, then rolled with a luscious cream cheese filling for a stunning, festive dessert. It’s perfect for Thanksgiving, Halloween, or any cozy autumn gathering. Light, fluffy, and beautifully swirled, it’s sure to impress both in taste and presentation.
Ingredients
For the Cake
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3 large eggs
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1 cup granulated sugar
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1 tsp vanilla extract
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1 cup pumpkin puree
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1 cup all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
For the Filling
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
Directions
1️⃣ Preheat & Prep
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2️⃣ Make the Cake Batter
In a large bowl, beat eggs, sugar, vanilla extract, and pumpkin puree until smooth. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually fold dry ingredients into wet until combined.
3️⃣ Bake the Cake
Pour batter into the prepared pan and spread evenly. Bake 12–15 minutes, or until a toothpick inserted in the center comes out clean.
4️⃣ Roll the Cake
While still warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake (with towel) from the short end. Let cool completely.
5️⃣ Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
6️⃣ Assemble the Roll
Unroll the cooled cake. Spread filling evenly over the surface, leaving a small border. Re-roll the cake (without the towel) and wrap in plastic wrap. Chill for 1–2 hours before slicing.