This Pumpkin Roll Cake is not only pretty but also super tasty! It features a soft, spiced pumpkin cake rolled with a creamy filling that makes it a fun treat.
Making this cake feels like a cozy fall hug! I love slicing it up and sharing with friends over coffee. It’s always a hit and disappears in seconds! 🍂
Key Ingredients & Substitutions
All-purpose flour: This flour is essential for the cake’s structure. If you need a gluten-free option, you can try a gluten-free flour blend, which works well in this recipe.
Pumpkin puree: Canned pumpkin is super convenient and provides moisture. If you’re feeling adventurous, homemade pumpkin puree from roasted pumpkin can enhance the flavor even more.
Pumpkin pie spice: This blend adds warmth. If you don’t have it, mixing cinnamon, ginger, nutmeg, and cloves works just as well. Adjust the amounts to suit your taste!
Cream cheese: A must for the filling, making it creamy and flavorful. If you want a lighter version, you could use Greek yogurt instead, though it won’t be as rich.
How Can You Roll the Cake Without Breaking It?
Rolling the cake in a towel is a key step that can be tricky. Here’s how to do it successfully:
- As soon as the cake comes out of the oven, flip it onto the sugared towel. This helps prevent sticking.
- Start rolling from the short edge while it’s still warm. This makes it more flexible and less likely to crack.
- Let it cool completely rolled up. This sets the shape, making it easier to fill later.
By following these steps, you’ll get a beautifully rolled cake that slices nicely without crumbling!
How to Make Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting and rolling
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Time Needed:
This Pumpkin Roll Cake takes about 20 minutes to prepare and 15 minutes to bake. After baking, you’ll need about an hour for cooling and chilling in the refrigerator, making the total time approximately 1 hour and 35 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with butter and line it with parchment paper. Make sure the parchment is also lightly greased; this helps the cake release easily later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined. This will be your dry mixture.
3. Beat the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 3-5 minutes, or until the mixture is thick and pale.
4. Combine Wellness:
Gently fold in the pumpkin puree and vanilla extract until well mixed. It’s important not to overmix at this stage.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Gently fold it together with a spatula until just combined—be careful not to overwork the batter!
6. Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 13-15 minutes, until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
7. Prepare for Rolling:
While the cake is baking, lay a clean kitchen towel on your countertop and dust it generously with powdered sugar. This will keep the cake from sticking when you roll it.
8. Roll the Cake:
As soon as the cake is done, loosen the edges from the pan and invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake up with the towel. Set it aside to cool completely.
9. Make the Filling:
For the filling, beat together the cream cheese and butter in a bowl until smooth. Gradually mix in the powdered sugar and vanilla extract until the mixture is creamy and perfectly smooth.
10. Assemble the Cake:
Once the cake is completely cooled, gently unroll it from the towel and spread the cream cheese filling evenly over the surface.
11. Roll Up and Chill:
Roll the cake back up without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow it to firm up.
12. Serve and Enjoy:
Before serving, dust the top with additional powdered sugar if desired. Slice the cake into pieces and enjoy this delightful Pumpkin Roll Cake at your next gathering!
Happy baking! Enjoy your homemade treat!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Homemade pumpkin puree can enhance the flavor of the cake. Just make sure you thoroughly drain it to remove excess moisture, which could affect the cake’s texture.
How Should I Store Leftover Pumpkin Roll Cake?
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days. You can also wrap individual slices in plastic wrap for easy serving later!
Can I Freeze Pumpkin Roll Cake?
Yes, you can freeze the pumpkin roll! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the fridge before serving.
What Can I Use as a Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese substitute. Keep in mind that the flavor and consistency will be different, but it will still be delicious!
