This Pumpkin Roll Cake is a fluffy delight filled with sweet cream cheese. The spiced pumpkin cake is rolled up to create a beautiful and tasty treat that’s perfect for fall!
Isn’t it fun to slice into the roll and see the beautiful swirl? I love making it, and my family devours it every time. It’s like a hug in dessert form! 🍰
Making this cake is easy and just requires mixing the batter, baking, and rolling it up. Great for gatherings or cozy nights at home. You’ll want to share this one!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is key for this cake. Make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices. If fresh pumpkin is your choice, you can roast and puree it, but be sure to drain any excess moisture.
Spices: The combination of cinnamon, nutmeg, and ginger gives the cake its warm flavor. Feel free to adjust based on your preferences. If you’re missing one, add more of the others or use pumpkin pie spice as a substitute for all the spices together.
Cream Cheese: This is the heart of the filling! If you’re lactose intolerant, try using a dairy-free cream cheese alternative. For a lighter option, consider Greek yogurt mixed with a bit of cream cheese for a tangy twist.
How Do You Roll the Cake Without Cracking It?
Rolling the cake might seem tricky, but with the right technique, you can avoid cracking. Here’s how to do it:
- As soon as the cake comes out of the oven, get it on your powdered towel. This step is crucial because the towel helps prevent sticking.
- Start rolling from the short side while the cake is still warm. This makes it more pliable.
- Don’t stress if it cracks a little; it happens! You can usually cover it up with the filling.
Let the rolled cake cool completely before filling it. This will help keep its shape and flavor intact for a stunning presentation!
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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
For The Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Pumpkin Roll Cake takes about 20 minutes to prepare and 13–15 minutes to bake. Additionally, you’ll need to chill the cake for at least 1 hour before serving. Overall, you can expect about 2 hours from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Pan and Preheat:
Start by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with cooking spray or butter. Line it with parchment paper, then grease the paper to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will provide a nice spice blend for your cake.
3. Beat the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes. The mixture should become thick and pale in color.
4. Add the Pumpkin:
Gently fold in the pumpkin puree into the egg and sugar mixture until everything is well combined. This will add moisture and flavor to your cake.
5. Combine Dry and Wet Ingredients:
Gradually fold the flour mixture into the pumpkin mixture. Mix just until combined and smooth—don’t overmix, or your cake may become tough.
6. Bake the Cake:
Pour the cake batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13–15 minutes, or until the cake springs back when lightly touched.
7. Roll the Cake While Warm:
As soon as the cake comes out of the oven, carefully turn it out onto a clean kitchen towel dusted generously with powdered sugar. Remove the parchment paper. While the cake is still warm, roll it up with the towel starting from the short edge. Place it on a wire rack to cool completely.
8. Prepare the Filling:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the filling is fluffy and well combined.
9. Fill and Roll the Cake:
Once the cake has completely cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving about a half-inch border around the edges. Carefully roll the cake back up, this time without the towel.
10. Chill and Serve:
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing. When you’re ready to serve, dust the top with powdered sugar.
Enjoy your beautifully spiced, creamy pumpkin roll cake!
Can I Use a Different Type of Flour?
Yes, you can use whole wheat flour for a healthier option, but it will make the cake denser. Gluten-free flour blends can also work, just make sure it includes xanthan gum if your blend doesn’t naturally have it to help with the structure.
How Do I Store Leftovers?
Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 3 days. If you want it to stay fresh longer, consider freezing it. Wrap it tightly in plastic wrap and then in foil, and it can last up to 2 months in the freezer.
Can I Make This Recipe Vegan?
Absolutely! To make a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use a plant-based cream cheese alternative for the filling. Also, ensure the sugar you use is vegan.
What Should I Serve With Pumpkin Roll Cake?
The pumpkin roll cake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It pairs beautifully with a cup of chai or spiced tea!
