Irresistible Pumpkin Roll Cake – A Fall Delight Recipe

The scent of warm pumpkin, spices dancing in the air, and a hint of cream cheese frosting is what dreams are made of. Picture a Pumpkin Roll Cake, swirled with creamy goodness and topped with a dusting of powdered sugar—heavenly, right? Pumpkin Crumb Cake for Fall. Creamy Pumpkin Pasta Dish Mini Pumpkin Cheesecakes.

Every fall, I whip up this delightful treat, evoking memories of cozy gatherings and laughter with friends. The anticipation builds as I roll it up; it’s like a culinary hug wrapped in flavors that make your taste buds sing.

I remember the first time I made this for my family; the joy on their faces was priceless as they devoured each slice.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkins for an extra burst of flavor.
• Eggs: Fresh eggs are essential; they help create a light and fluffy cake texture that rolls beautifully.
• Sugar: Granulated sugar sweetens the cake perfectly, balancing the earthiness of the pumpkin. For more inspiration, check out this sweet potato casserole recipe.
• All-Purpose Flour: Essential for structure; use unbleached flour for a more wholesome flavor.
• Ground Cinnamon: This warm spice adds depth; feel free to sprinkle more if you love that cozy autumn taste.
• Baking Powder: Ensure your cake rises well; double-check the expiration date to avoid flatness.
• Salt: Just a pinch enhances all flavors; don’t skip this step!
• Powdered Sugar: For dusting on top and sweetening the cream cheese filling.
• Cream Cheese: The star of the filling! Use full-fat for richness that complements the pumpkin perfectly.
• Vanilla Extract: A splash adds warmth and enhances the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Pan: Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease it lightly.

Mix Your Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg until well combined. The aroma will be so inviting!

Whisk Wet Ingredients Together: In another bowl, beat eggs and sugar until light and fluffy. Add in pumpkin puree and vanilla extract; blend until smooth.

Combine Mixtures Carefully: Gradually fold dry ingredients into wet mixture using a spatula. Be gentle here—overmixing can lead to dense cake instead of fluffy delight.

Bake It Up!: Pour batter into prepared pan, spreading evenly. Bake in preheated oven for about 15 minutes or until golden brown and springy to touch.

Roll It Up!: As soon as it comes out of the oven, place another piece of parchment on top of the cake. Flip it over onto this new parchment and peel off the original one. Roll from one end while it’s warm—this keeps its shape intact!

Create Your Filling While It Cools : Beat cream cheese with powdered sugar until smooth. Spread over cooled cake once unrolled; roll back up gently without tearing.

Strong>Chill Before Serving : Wrap your rolled cake in plastic wrap and refrigerate for at least an hour before slicing. This helps flavors meld beautifully!

Enjoy every bite as each slice reveals its delicious swirl—a true testament to your baking prowess!

With these steps mastered, you’ll be ready to impress anyone who walks through your door with this delectable Pumpkin Roll Cake! Pumpkin Chocolate Chip Cookies.

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Prepare your baking pan with parchment paper before mixing ingredients for a smooth process. Bake until the cake springs back when touched, ensuring a perfect texture for rolling.

Add Your Touch

Feel free to swap out regular cream cheese with flavored varieties or even experiment with spices like nutmeg or cloves. A sprinkle of chopped nuts can also add crunch and flavor!

Storing & Reheating

Wrap any leftover Pumpkin Roll Cake in plastic wrap or store in an airtight container in the fridge for up to five days. For best results, enjoy it chilled straight from the fridge. For more inspiration, check out this homemade spaghetti sauce recipe.

Baking this Pumpkin Roll Cake has become a cherished tradition in my family. One Thanksgiving, my cousin tried to make one but ended up with a pancake instead! We laugh about it every year, especially when I bring my perfectly rolled version.

FAQ

What type of pumpkin should I use for the Pumpkin Roll Cake?

Use pure pumpkin puree for best flavor; avoid pumpkin pie filling as it’s sweetened.

Can I freeze the Pumpkin Roll Cake?

Yes, you can freeze it! Wrap tightly and store for up to three months.

How do I prevent cracks when rolling the cake?

Allow the cake to cool completely before attempting to roll it; this helps maintain its shape.

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Pumpkin Roll Cake

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• Author: mydishtoday
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the flavors of fall with this delightful Pumpkin Roll Cake, featuring a moist pumpkin sponge beautifully rolled around a rich cream cheese filling. Perfect for gatherings or cozy nights in, this cake is a crowd-pleaser that brings warmth and nostalgia to every bite. Topped with powdered sugar, it presents beautifully on any dessert table, making it an irresistible treat for the season.

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Ingredients

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• 1 cup pumpkin puree
• 3 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp salt
• 1 cup powdered sugar (for dusting)
• 8 oz cream cheese (full-fat)
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, whisk together flour, baking powder, cinnamon, and salt until combined.
3. In another bowl, beat eggs and sugar until fluffy. Add pumpkin puree and vanilla; blend until smooth.
4. Gently fold dry ingredients into wet mixture until just combined to avoid overmixing.
5. Pour batter into prepared pan and spread evenly. Bake for about 15 minutes or until golden brown and springy to touch.
6. Immediately transfer cake onto a clean piece of parchment paper; roll it up while warm to maintain shape.
7. For the filling, beat cream cheese with powdered sugar until smooth; spread over cooled cake before rolling back up gently.
8. Wrap in plastic wrap and refrigerate for at least one hour before slicing.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 70g)
• Calories: 180
• Sugar: 14g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg