Imagine walking into a kitchen filled with the warm, spicy aroma of cinnamon, nutmeg, and fresh pumpkin. The scent dances through the air like a friendly ghost at a Halloween party, inviting you to take a peek at what’s baking in the oven. mini pumpkin smores cheesecakes That’s right! It’s Thanksgiving Pumpkin Roll Cake time, where fluffy cake meets creamy filling in a delightful roll that brings everyone to the table faster than you can say “Pass the turkey!”

Thanksgiving wouldn’t be complete without this whimsical dessert that embodies the spirit of fall. This cake rolls up like a cozy blanket for your taste buds, offering a burst of flavors and textures that are both comforting and exciting. cake batter Christmas cookies Trust me; when you present this beauty to your family and friends, their eyes will light up brighter than Christmas lights!

Everyone remembers my first attempt at making this cake. I was determined to impress my family, but I accidentally used salt instead of sugar in the filling. Let’s just say it was memorable—just not in the way I had hoped!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Choose pure pumpkin puree, not pie filling, for an authentic flavor that’s rich and smooth.

• Granulated Sugar: Sweetens your cake perfectly; don’t skimp on this essential ingredient for that delightful sweetness.

• All-Purpose Flour: A must-have for structure; sift it well for a light and airy cake.

• Cinnamon: Use ground cinnamon for warmth; it adds that quintessential fall flavor we all adore.

• Eggs: Fresh eggs help bind everything together; room temperature eggs work best for better mixing. green bean casserole.

• Powdered Sugar: Essential for the creamy filling; it gives just the right sweetness without being overpowering.

• Vanilla Extract: Adds depth to the filling; opt for pure vanilla extract if possible for a richer flavor.

• Heavy Cream: For an ultra-creamy filling, this is non-negotiable—whip it until fluffy!

The full ingredients list, including measurements, is provided in the recipe card directly below. salted caramel rice krispie treats.

Let’s Make it Together

Prep Your Oven and Pan: Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. This prevents sticking and helps with easy rolling later.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until well combined. The fragrance should transport you straight to pumpkin spice heaven.

Beat Eggs and Sugar: In a large bowl, beat eggs and granulated sugar until thickened and pale in color—about 5 minutes. You want this mixture fluffy enough to support your cake!

Add Pumpkin Puree : Gently fold in pumpkin puree with the egg-sugar mixture until fully incorporated. Make sure no lumps remain because nobody wants a bumpy ride on their dessert train.

Bake Your Cake: Pour batter into your prepared pan and spread evenly. Bake in preheated oven for 15-20 minutes or until lightly golden brown. It should bounce back when touched gently—a sign it’s ready to come out!

Roll It Up!: Once baked, immediately invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper while it’s still warm—this ensures no stickiness interferes with your rolling process.

Create Your Filling : In a medium bowl, beat together cream cheese, heavy cream, vanilla extract, and powdered sugar until smooth. It should look like fluffy clouds of happiness!

Spread Filling & Roll Again : Spread filling evenly over cooled cake before rolling back up tightly using the towel as support. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

Slice & Serve : Once chilled and ready to serve, slice into even pieces using a sharp knife. Enjoy each bite as an explosion of flavors fills your mouth—pure bliss!

Now you’re ready to impress everyone around your Thanksgiving table with this delightful Pumpkin Roll Cake! Happy baking!

Perfecting the Cooking Process

To achieve a flawless Thanksgiving Pumpkin Roll Cake, bake the cake first, then prepare the filling while it cools. This sequence ensures you use your time efficiently and prevents any rush! For more inspiration, check out this Caramel Toffee Crunch Cake recipe.

Add Your Touch

Feel free to swap in different spices like ginger or allspice for a unique flavor twist. You can also experiment with adding nuts or chocolate chips for texture and richness!

Storing & Reheating

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to five days. For best results, enjoy it cold, but you can warm individual slices in the microwave if preferred.

The first time I made this pumpkin roll cake, my uncle declared it “the best dessert since sliced bread,” which was quite the compliment coming from him. For more inspiration, check out this Lemon Cheesecake Squares recipe.

FAQ

What can I substitute for cream cheese in the filling?

Greek yogurt or mascarpone can replace cream cheese with slight flavor variations.

Can I freeze the Thanksgiving Pumpkin Roll Cake?

Yes, wrap it tightly in plastic wrap and foil before freezing for up to three months.

How long does it take to bake the pumpkin roll cake?

Bake at 350°F for about 15-20 minutes until set but still soft to touch.

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Thanksgiving Pumpkin Roll Cake

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Thanksgiving Pumpkin Roll Cake is a delightful dessert that captures the essence of fall with its rich pumpkin flavor and warm spices. This elegant roll features a moist, fluffy cake filled with creamy goodness, making it a show-stopping addition to any holiday gathering. Easy to make and even easier to enjoy, this treat will have your family and friends reaching for seconds. Perfect for Thanksgiving or any festive occasion, this cake is sure to impress and delight!

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 4 large eggs (room temperature)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup powdered sugar (for filling)
• 4 oz cream cheese (softened)
• 1 tsp vanilla extract
• ½ cup heavy cream

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Instructions

1. Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and whisk well.
3. In a large bowl, beat eggs and granulated sugar until thickened and pale for about 5 minutes.
4. Fold in pumpkin puree until fully incorporated.
5. Pour batter into the prepared pan; spread evenly and bake for 15-20 minutes until golden brown.
6. Immediately invert onto a powdered sugar-dusted towel; peel off parchment paper.
7. For the filling, beat together cream cheese, heavy cream, vanilla extract, and powdered sugar until smooth.
8. Spread filling over cooled cake; roll tightly using the towel as support. Wrap in plastic wrap and refrigerate for at least one hour.
9. Slice into pieces and serve chilled.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg