Roll into Fall with This Delectable Pumpkin Roll Cake Recipe
There’s a certain magic that happens when autumn arrives, don’t you think? The crisp air, colorful leaves, and of course, the abundant pumpkins! Any pumpkin lover will tell you that there’s something irresistible about this veggie (yes, it’s technically a vegetable!). Today, I’m excited to share a delightful recipe that embodies everything we adore about the season: a scrumptious Pumpkin Roll Cake. Perfect for family gatherings, cozy nights at home, or just because you deserve a little treat—this cake is as pretty as it is delicious!
Why You’ll Love This Pumpkin Roll Cake
If you’re a busy mom, a young professional, or someone who simply loves good food, this Pumpkin Roll Cake is a must-try! It’s easy to make, packed with warm autumn flavors, and, let’s be honest, it looks quite fancy for such a simple recipe. Plus, the cake is rolled instead of stacked, making it a fun little project in your kitchen. And trust me, your loved ones will be asking for seconds…and thirds!
Ingredients You’ll Need
Before we dive into this delightful culinary adventure, let’s gather our ingredients. Here’s what 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 ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (canned is perfectly fine!)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, softened
Steps to Create Your Pumpkin Roll Cake
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Now’s the time to flex those baking muscles—let’s do this!
Whisk It Good: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This spice blend is going to make your kitchen smell amazing!
Party Time for Eggs: In another large bowl, use an electric mixer to beat the eggs and sugar until they’re light and fluffy—about 5 minutes. Then, add in the pumpkin puree and vanilla extract, mixing until everything is well combined.
Mix It In: Gradually, add the dry mixture to the wet ingredients, taking care to mix just until everything is combined. You don’t want to over-mix—you’re not training for a marathon here!
Spread It Out: Pour the batter into your prepared pan, spreading it evenly. Pop it in the oven and bake for about 13-15 minutes, or until a toothpick inserted in the center comes out clean. It’s going to rise beautifully!
Cool and Roll: After baking, remove it from the oven. Dust a clean kitchen towel with powdered sugar (trust me, this is a game-changer!) and immediately invert the cake onto the towel. Peel away the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool completely in this rolled-up state.
Make the Filling: While your cake cools down, let’s make the creamy goodness! In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and softened butter until it’s smooth and delicious. Try not to eat it all before it even makes it into the cake!
Unroll, Fill, and Roll: Once your cake is completely cool, gently unroll it. Spread the cream cheese filling evenly across the cake. Starting from one end, roll the cake back up, this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.
Slice and Serve: When you’re ready to impress your friends or family, slice into your pumpkin roll cake. Feel free to dust it with some powdered sugar for that bakery-style finish. You’re officially a baking rockstar!
Cooking Tips
- Don’t Skip the Towel: Seriously, this little hack saves you from breaking the cake when rolling it. The towel helps it hold that perfect spiral shape!
- Storage Secrets: Leftovers? Wrap it tightly and store in the fridge for up to a week. It’s almost better the next day as the flavors meld beautifully!
FAQs About Pumpkin Roll Cake
- Can I use fresh pumpkin instead of canned? Absolutely! Just ensure it’s pureed and not too watery, or your cake might turn into mush (and we don’t want that).
- How can I store leftovers? Wrap it tightly in plastic wrap or place it in an airtight container in the refrigerator. Trust me, it won’t last long!
This pumpkin roll cake has truly become a cherished recipe in my kitchen. I remember the first time I made it for a family gathering; the smiles and praise were enough to make my heart burst! And it’s no exaggeration when I say that this delightful cake has turned heads at every event since.
As you bake this Pumpkin Roll Cake, I hope you’re reminded of the little moments in life that bring happiness—like sharing a slice with your family or enjoying it all by yourself while binge-watching your favorite show (no judgment here!). So, grab your apron, turn on some music, and let’s bake something fabulous together.
Nothing says “I love fall” quite like this charming dessert!
Meta Description: Pumpkin Roll Cake is the perfect recipe for autumn gatherings. Quick, easy, and delicious, this dessert will delight your family!
If you’re looking for more delightful autumn recipes, check out my other posts, including this delicious Apple Crisp or a cozy Butternut Squash Soup. Happy baking! 🎃
Pumpkin Roll Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another large bowl, use an electric mixer to beat the eggs and sugar until they’re light and fluffy—about 5 minutes. Add in the pumpkin puree and vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel with powdered sugar, invert the baked cake onto the towel, and roll it up while still warm. Let it cool completely.
- In a mixing bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and softened butter until smooth.
- Once the cake is cool, gently unroll it, spread the cream cheese filling evenly across, and roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice the pumpkin roll cake and dust with powdered sugar before serving.