Table of Contents
If you’ve ever wanted to make a roll cake but didn’t know how, then you’re in for a treat! This pumpkin roll cake recipe is a must-try. It features a tangy cream cheese filling, a fluffy and melt-in-your-mouth pumpkin cake with all your favorite fall spices, all rolled up in one neat little package. You won’t be able to resist this delicious dessert!
To begin, preheat your oven to 375 Fahrenheit (190 Celsius) and line your 10 by 15-inch baking dish with parchment paper. It’s important to line the dish properly to ensure the cake comes out easily.
Mixing the Ingredients
In a medium bowl, sift together three-quarters of a cup (90 grams) of all-purpose flour, half a teaspoon of baking soda, half a teaspoon of baking powder, a quarter teaspoon of salt, one teaspoon of cinnamon, a quarter teaspoon of ground ginger, half a teaspoon of allspice, and about a quarter teaspoon of freshly grated nutmeg. Freshly grated nutmeg adds an incredible flavor to the cake, so don’t skip this step!
In a separate bowl, beat three room temperature eggs and one cup (200 grams) of granulated sugar with a stand mixer or electric hand mixer. Add two teaspoons of vanilla extract and beat until the mixture is lighter in color and smooth. Then, add two-thirds of a cup of pumpkin puree (not pumpkin pie mix!) and mix until just combined.
Next, fold in the dry ingredients. Be sure to mix them in gently, and finish with a whisk to ensure everything is well combined. Pour the batter into the prepared baking dish, spreading it out evenly with an offset spatula for a smooth finish.
Baking and Rolling
Bake the cake in the preheated oven for 13 to 15 minutes, or until it’s puffed up, slightly golden, and springy to the touch. While the cake is baking, prepare a thin kitchen towel by dusting it with powdered sugar.
Once the cake is done, carefully invert it onto the sugared towel, removing the parchment paper. Roll the cake tightly in the towel while it’s still warm. This step helps the cake cool and retain its shape. Allow the cake to cool completely in the rolled-up position.
Making the Cream Cheese Filling
While the cake is cooling, prepare the cream cheese filling. In a stand mixer fitted with a whisk attachment, cream together one eight-ounce package of room temperature cream cheese, six tablespoons of room temperature unsalted butter, and one cup of sifted confectioner sugar until light and fluffy. Add two teaspoons of vanilla extract and mix well.
Unrolling and Filling
Once the cake has cooled completely, unroll it gently. Spread a generous layer of the cream cheese filling all over the cake, making sure to cover every inch. Roll the cake back up, removing any excess filling that may have squeezed out. Wrap it in plastic wrap and refrigerate for an hour to allow the filling to firm up.
Serving and Enjoying
After chilling, remove the pumpkin roll from the fridge and unwrap it. Use a sharp serrated knife to trim the edges and cut beautiful spiral-shaped pieces. Dust with powdered sugar just before serving for a beautiful finishing touch. If you have leftovers, you can freeze the pumpkin roll for a make-ahead dessert.
Now, it’s time to indulge in this delicious pumpkin roll cake. The combination of the tangy cream cheese filling and the fluffy pumpkin cake is simply irresistible. Don’t hesitate to try this recipe and share it with your loved ones. Enjoy!