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The cozy Pumpkin Roll Cake stands out as a must-have autumn treat with its tender, spiced sponge wrapped around smooth, tangy filling. This beloved dessert brings together warm fall spices like cinnamon, nutmeg, ginger and cloves mixed with a delightful cream cheese center, making it perfect for seasonal gatherings. When sliced, you'll see a beautiful spiral pattern that wows guests before they even take their first bite. It's surprisingly simple to put together and delivers a wonderfully moist treat that's bound to become a family favorite throughout the fall season.
INGREDIENTS- Unsalted butter (softened): 6 tablespoons
- Vanilla extract: 1 teaspoon
- Powdered sugar (sifted): 1 cup
- Cream cheese (softened): 8 oz
- Powdered sugar (for dusting): as needed
- Pumpkin puree: 2/3 cup
- Granulated sugar: 1 cup
- Eggs: 3 large
- Salt: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- All-purpose flour: 3/4 cup
- Step 10:
- Roll the cake up again without the towel and chill in the fridge for at least one hour before you cut it.
- Step 9:
- After the cake cools completely, carefully unroll it and smooth the cream cheese mixture across the surface.
- Step 8:
- For the filling, mix cream cheese, sifted powdered sugar, soft butter, and vanilla until it's creamy and lump-free.
- Step 7:
- Take the hot cake and roll it up in a clean kitchen towel dusted with powdered sugar, then let it cool.
- Step 6:
- Bake for 13-15 minutes until touching the cake makes it bounce back slightly.
- Step 5:
- Pour the batter into your pan and spread it out evenly.
- Step 4:
- Slowly mix the dry ingredients into the wet mixture until everything blends smoothly.
- Step 3:
- In a separate bowl, beat the eggs and sugar till they thicken, then stir in the pumpkin puree.
- Step 2:
- Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl.
- Step 1:
- Heat your oven to 375°F (190°C). Put parchment paper in a 15x10-inch jelly roll pan and grease it up.
- The cake stays good in the fridge for up to 3 days.
- Let the roll chill at least an hour before cutting slices so it's easier to cut and the flavors blend together better.
- Dust some powdered sugar on top right before you serve it for a pretty look.
- Don't have a proper jelly roll pan? A rimmed baking sheet works too, but watch your baking time as it might change a bit.
- Always sift your powdered sugar before adding it to the filling to keep the texture smooth and light.
Tips from Well-Known Chefs
- Want to make it extra special? Try adding a drizzle of caramel sauce or scatter some chopped nuts on top before serving.
This Pumpkin Roll Cake gives you the perfect mix of soft spiced cake wrapped around creamy sweet filling. Each bite offers just the right balance of moisture, spice and sweetness. It's totally doable for home bakers but looks fancy enough for special occasions and holiday gatherings. The swirly pattern inside makes it look super impressive, while those cozy autumn spices like cinnamon and nutmeg make everyone feel warm and fuzzy with each bite.
FAQsCan I make this cake ahead of time?
You bet! This roll can stay fresh in your fridge for up to 3 days. Just make sure you chill it for at least an hour before cutting into it.
Can I freeze the pumpkin roll?
Absolutely! Just wrap it really well in plastic wrap then aluminum foil and pop it in the freezer for up to 2 months. When you're ready to eat it, let it thaw in the fridge overnight.
How do I keep the cake from cracking when I roll it?
The key is rolling it while it's still warm. As soon as it comes out of the oven, roll it up in a towel with powdered sugar. This trains the cake to hold that curved shape as it cools.
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