This Pumpkin Roll Cake is a delightful treat that combines soft, spiced pumpkin cake with creamy cream cheese filling. It’s like a cozy hug in dessert form!
If you haven’t rolled a cake before, don’t worry! It’s easier than it looks and super fun. I love making this during fall; it just fills the house with yummy smells!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If you have fresh pumpkin, you can roast and puree it. Just make sure it’s smooth!
Flour: All-purpose flour is standard, but for a gluten-free option, try a gluten-free all-purpose blend, ensuring it has xanthan gum added.
Eggs: Eggs help with the cake’s structure and moisture. If you’re looking for a vegan option, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg).
Cream Cheese: For the filling, full-fat cream cheese gives the best flavor. Neufchâtel cheese is a lighter alternative, and vegan cream cheese works too!
How Do I Roll the Cake Without It Cracking?
Rolling the cake can be tricky, but with care, you’ll nail it! Here’s how to do it right:
- After baking, loosen the edges of the cake right away so it doesn’t stick.
- Flip it onto the sugared towel while it’s still warm — the heat helps it roll better.
- Start rolling from the short end to create a tighter spiral. Be gentle to avoid cracks.
Let it cool completely rolled up—that helps it keep its shape. When unrolling, do it carefully to maintain the nice texture. Happy baking!
Pumpkin Roll Cake
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Roll Cake takes about 20 minutes of prep time and 15 minutes of baking time, plus at least 1 hour to chill in the refrigerator. In total, plan for about 1 hour and 35 minutes, with most of that time waiting for it to cool and set!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 375°F (190°C). Take a 15×10-inch jelly roll pan, grease it well, and then line it with parchment paper, leaving some paper hanging over the edges. Lightly grease and flour the parchment, so the cake doesn’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is combined. Set this bowl aside; we’ll use it soon!
3. Beating the Eggs:
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 3 minutes, or until they become thick and pale. This step adds lightness to your cake!
4. Combining the Ingredients:
Now, gradually add the sugar to the egg mixture, continuing to beat until everything is well combined. Then, stir in the pumpkin puree and vanilla extract until it’s all beautifully mixed.
5. Adding Dry to Wet:
Carefully add the dry mixture to the wet mixture, stirring gently just until combined. Be cautious not to overmix; we want our cake to be fluffy!
6. Baking the Cake:
Pour your batter into the prepared pan, spreading it out evenly. Bake in your preheated oven for about 13-15 minutes. The cake should spring back when touched lightly.
7. Preparing the Towel:
While the cake bakes, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will help prevent sticking when you roll it up afterward.
8. Rolling the Cake:
As soon as the cake is done baking, loosen the edges from the pan and flip it onto the sugared towel. Gently peel off the parchment paper. Now, roll the cake and the towel together from the short end, forming a tight spiral. Let it cool completely on a wire rack while rolled up.
9. Making the Cream Cheese Filling:
While the cake cools, prepare the filling. In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until the mixture is smooth and fluffy.
10. Unrolling and Filling the Cake:
Once the cake has fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake.
11. Re-Rolling the Cake:
Now, carefully re-roll the cake without the towel, so the filling is nicely enclosed inside. Wrap the cake in plastic wrap.
12. Chilling:
Refrigerate the wrapped cake roll for at least 1 hour to set. This will make it easier to slice later!
13. Serving:
After chilling, take the cake out of the fridge, unwrap it, and slice it into pieces. Optionally, you can garnish with a dusting of cinnamon or a drizzle of icing before serving. Enjoy your delicious pumpkin roll cake with a warm cup of coffee or tea!
This moist pumpkin cake and creamy filling make a perfect seasonal dessert! Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just roast it until soft, then scoop out the flesh and purée it until smooth. Make sure you measure out 2/3 cup for the recipe.
How Can I Store Leftover Pumpkin Roll Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the roll for longer storage — just wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.
What If My Cake Cracks When Rolling?
Don’t worry! If your cake cracks, it’s usually due to not rolling it while it’s warm. To prevent this, ensure to roll it while still warm and also use a generous amount of powdered sugar on the towel to help it slide better. If it happens anyway, you can cover the crack with the cream cheese filling when assembling.
Can I Make This Recipe Gluten-Free?
Yes, to make a gluten-free version, simply substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. This will help maintain the right texture in your cake!
