Pumpkin Roll Cake is a classic dessert that originated in the United States. This sweet treat is typically enjoyed during the fall season, especially around Thanksgiving. The cake is made with a light and fluffy sponge cake that is rolled up with a creamy pumpkin filling. This recipe is perfect for anyone with a sweet tooth and a love for pumpkin spice.
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Preheat the oven to 375°F. Line a 15x10 inch jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add in the canned pumpkin puree and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Spread the batter evenly onto the prepared jelly roll pan.
Bake for 13-15 minutes, or until the cake springs back when touched.
While the cake is baking, make the cream cheese filling. In a mixing bowl, beat the cream cheese and unsalted butter together until smooth. Add in the vanilla extract and powdered sugar and mix until well combined.
Once the cake is done baking, remove it from the oven and immediately transfer it to a wire rack.
Dust the top of the cake with powdered sugar, then cover it with a clean kitchen towel.
Let the cake cool for 5-10 minutes, then carefully roll it up with the towel inside. Allow it to cool completely.
Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
Roll the cake back up, without the towel, and transfer it to a serving platter.
Chill the pumpkin roll cake in the refrigerator for at least an hour before slicing and serving.
Calorie Intake: One serving of this pumpkin roll cake contains approximately 220 calories. Allergy Concerns: This recipe contains dairy and wheat. It may not be suitable for individuals with dairy or gluten allergies.
Spicy Level: This pumpkin roll cake recipe does not contain any spicy ingredients.
Healthy Alternatives: For a healthier alternative, try substituting the all-purpose flour with almond flour and the granulated sugar with coconut sugar. You can also use low-fat cream cheese and unsweetened almond milk instead of regular cream cheese and milk.
All-purpose flour: https://www.amazon.com/dp/B0025U6ZLK
Ground cinnamon: https://www.amazon.com/dp/B01N0R5CA7
Ground ginger: https://www.amazon.com/dp/B08X8NKLW5
Ground nutmeg: https://www.amazon.com/dp/B07XR4C4JZ
Parchment paper: https://www.amazon.com/dp/B00M8C2U2S
Wire rack: https://www.amazon.com/dp/B01G7LW6
Additional Kitchen Equipment:
Jelly roll pan: https://www.amazon.com/dp/B0006BDCNC
Electric mixer: https://www.amazon.com/dp/B018YYSM8S
Rubber spatula: https://www.amazon.com/dp/B07VJWRGGF
To make rolling the cake easier, use the parchment paper to help lift the cake off the pan and onto the towel.
When rolling the cake, do it slowly and carefully to avoid cracking the cake.
Chill the pumpkin roll cake in the refrigerator for at least an hour before slicing and serving to help it hold its shape.
Enjoy this delicious pumpkin roll cake as a sweet and festive dessert during the fall season.