There’s something magical about the aroma of a freshly baked Pumpkin Roll Cake wafting through your home. Imagine the warm scent of cinnamon and nutmeg mixing with the earthy sweetness of pumpkin, creating an ambiance that envelops you like a cozy blanket on a chilly autumn day. cozy morning recipes This delightful dessert, with its soft, spongy cake and luscious cream cheese filling, is not just a treat—it’s an experience, evoking memories of joyous gatherings and festive celebrations. For more inspiration, check out this Lemon Cheesecake Squares recipe.

Every time I whip up this Pumpkin Roll Cake, I’m transported back to my grandmother’s kitchen during Thanksgiving. The laughter of family mingled with the clatter of utensils was as comforting as the cake itself. It’s perfect for sharing during holidays or simply enjoying on a cozy afternoon with a cup of tea. perfect holiday sliders fall comfort food So, gather your ingredients and prepare for an adventure that promises spectacular flavors and cherished moments.

I remember serving this cake at a family gathering; everyone was fighting over the last slice—it was that good!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish: savory main dish option.

• Pumpkin Puree: Choose 100% pure pumpkin puree rather than pie filling for better flavor control.

• All-Purpose Flour: Use unbleached flour for optimal texture; it gives your cake the right structure.

• Cinnamon: Ground cinnamon brings warmth; don’t skimp on this essential spice.

• Nuts (optional): Chopped walnuts or pecans can add delightful crunch if you’re feeling adventurous.

• Eggs: Fresh eggs help bind the ingredients together; room temperature eggs work best here.

• Sugar: Granulated sugar sweetens without overpowering the natural pumpkin taste; adjust based on personal preference.

• Cream Cheese: Full-fat cream cheese provides richness in the filling; use softened cheese for easier blending.

• Powdered Sugar: For a smooth frosting finish; sifting it avoids lumps in your creamy filling.

• Vanilla Extract: A splash enhances overall flavor; opt for pure vanilla extract for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Workspace: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it. This prevents sticking and makes cleanup easy.

Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt until well combined. The aroma will be heavenly!

Blend Wet Ingredients: In another bowl, beat eggs and granulated sugar until fluffy and pale. Then stir in pumpkin puree and vanilla extract. Don’t forget to sneak a taste!

Combine Mixtures Carefully: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; we want that light sponge texture.

Bake That Beauty!: Pour batter into your prepared pan and spread evenly with a spatula. Bake for 12-15 minutes or until the cake springs back when lightly touched. Your kitchen will smell divine!

Roll It Up!: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll up the cake tightly in the towel. Let it cool completely while rolled.

Create The Filling: Beat softened cream cheese with powdered sugar until smooth and creamy. Spread this delightful mixture evenly over the cooled cake once unrolled.

The Final Touches!: Roll up the cake again without the towel this time! Wrap it in plastic wrap and refrigerate for at least an hour before slicing—if you can wait that long.

Now you have an amazing Pumpkin Roll Cake waiting to impress friends and family!

Enjoy every slice of this delectable dessert bursting with fall flavors! For more inspiration, check out this Caramel Toffee Crunch Cake recipe.

Perfecting the Cooking Process

Start by preparing the pumpkin batter and baking it in a jelly roll pan. Once cooled, spread the cream cheese filling evenly before rolling it carefully. This sequence ensures your cake rolls perfectly without cracking.

Add Your Touch

Feel free to swap out pumpkin for sweet potato or add chocolate chips for an unexpected twist. You can also sprinkle chopped nuts or drizzle caramel for added flavor and texture.

Storing & Reheating

Store any leftover Pumpkin Roll Cake in an airtight container in the fridge for up to five days. If you want to enjoy it warm, simply pop slices in the microwave for a few seconds.

It’s funny how every autumn, I’m reminded of that one Thanksgiving where my cousin brought this Pumpkin Roll Cake. We had leftovers for days, yet I never got tired of it!

FAQ

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree saves time and still tastes amazing in this recipe.

How long does the Pumpkin Roll Cake last?

Stored properly, it stays fresh for up to five days in the refrigerator.

Can I freeze Pumpkin Roll Cake?

Yes! Wrap it tightly in plastic wrap and freeze for up to three months.

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Pumpkin Roll Cake: A Fall Delight

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• Author: Hellen
• Total Time: 30 minutes
• Yield: 12 servings 1x

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Description

Indulge in the warm, cozy flavors of autumn with this delectable Pumpkin Roll Cake. Featuring a soft, spongy cake infused with spices and a rich cream cheese filling, this dessert is perfect for sharing at holiday gatherings or enjoying during quiet afternoons. With its stunning appearance and delightful taste, this cake will surely become a seasonal favorite!

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 8 oz cream cheese (softened)
• 2 cups powdered sugar (sifted)
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt until combined.
3. In another bowl, beat the eggs and granulated sugar until fluffy. Stir in the pumpkin puree and vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
6. While warm, invert the cake onto a powdered sugar-dusted kitchen towel and carefully peel off the parchment paper. Roll up the cake tightly in the towel and let it cool completely.
7. For the filling, beat softened cream cheese with powdered sugar until smooth. Spread over the cooled cake once unrolled.
8. Roll up the cake again without the towel, wrap it in plastic wrap, and refrigerate for at least an hour before slicing.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 16g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg