Pumpkin Roll Cake

ByMadison Rae
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Pumpkin Roll Cake Recipe

The Pumpkin Roll Cake is a delightful autumn treat that will transport you to cozy fall days filled with the scent of spices wafting through your kitchen. Its tender pumpkin cake is expertly rolled up with a light and creamy cream cheese filling, creating a stunning, swirled masterpiece. Perfect for gatherings or simply as a sweet indulgence for yourself, this recipe is sure to warm your heart and satisfy your sweet tooth.

Why Make This Recipe

  • Seasonal Flavors: Incorporating pumpkin and warm spices, this cake captures the essence of fall.
  • Impressive Presentation: The rolled cake not only tastes delicious but looks beautiful when sliced, making it a standout dessert.
  • Versatile: Perfect for holidays, birthdays, or any occasion when you want to impress your friends and family.

What Makes It Special

The Pumpkin Roll Cake is more than just a dessert; it’s a connection to cherished memories and traditions. Each bite brings a hint of nostalgia, evoking memories of family gatherings, holiday celebrations, and the beauty of the changing seasons. The combination of moist pumpkin cake and rich cream cheese filling creates a harmony of flavors and textures that tantalizes the taste buds. This cake is not just a treat; it’s a celebration of the warmth and joy that comes with the fall season.

Step-by-Step Guide to Making Pumpkin Roll Cake

Creating the perfect Pumpkin Roll Cake may seem daunting at first, but it’s easier than you think! Follow this detailed guide to make a delicious treat that will have everyone asking for seconds.

Ingredients:

  • 1 cup canned pumpkin
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1/4 cup chopped nuts (optional)

Directions:

  1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. In a mixing bowl, combine the pumpkin, eggs, sugar, and vanilla extract until the mixture is smooth and well blended.
  3. In another bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until thoroughly combined. Gradually mix this dry ingredient mixture into the pumpkin mixture, stirring until just combined.
  4. Pour the batter into your prepared jelly roll pan, spreading it evenly across the surface.
  5. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is baking, prepare a clean kitchen towel by dusting it lightly with powdered sugar.
  7. Once the cake is baked, remove it from the oven. Immediately turn it onto the prepared kitchen towel, carefully peeling off the parchment paper. Roll it up from one short end while still warm, wrapping it snugly in the towel. Allow it to cool completely in this rolled shape.
  8. For the filling, in a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  9. Once the cake has cooled, carefully unroll it. Spread the cream cheese filling over the surface, then roll it back up without the towel.
  10. Chill the Pumpkin Roll in the refrigerator for about 30 minutes before slicing and serving.

Pumpkin Roll Cake

Storage Tips for Pumpkin Roll Cake

To keep your Pumpkin Roll Cake fresh and delicious, follow these storage guidelines:

  • Refrigerator: Store in an airtight container.
  • Freezer: Wrap tightly in plastic wrap and then foil or place in a freezer-safe container.
  • Shelf Life:
    • Refrigerator: 4-5 days
    • Freezer: Up to 3 months

How to Serve Pumpkin Roll Cake

Serving up your Pumpkin Roll Cake can be as simple or as elegant as you wish. Here are some great ideas for presentation and pairing:

  • Simple Slices: Serve slices on a decorative plate, dusted with powdered sugar for a classic look.
  • Garnish: Add a dollop of whipped cream on the side, along with a sprinkle of cinnamon or a few chopped nuts for an extra touch.
  • Beverage Pairing: Complement the flavors with a cup of spiced chai tea or apple cider for a delightful autumn experience.

Tips to Make Pumpkin Roll Cake

  • Tip #1: Make sure your cream cheese is softened to room temperature to achieve a smooth filling.
  • Tip #2: Roll the cake as soon as it comes out of the oven to prevent cracking when it cools.
  • Tip #3: Keep the cake tightly wrapped while storing to maintain its moisture and freshness.

Variations

  1. Chocolate Pumpkin Roll: Add cocoa powder (1/4 cup) to the dry ingredients for a delicious chocolate twist.
  2. Spiced Nut Variation: Stir in 1/4 cup of chopped walnuts or pecans into the pumpkin batter for added texture and flavor.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin?
A: Yes! Make sure to puree and cook the fresh pumpkin until it’s soft and then measure it out to match the required amount.

Q: How can I prevent the cake from cracking?
A: Rolling the cake while it’s still warm will help it retain its shape and prevent cracking while cooling.

Q: Is it possible to make this cake ahead of time?
A: Absolutely, you can make the Pumpkin Roll Cake a day ahead, just be sure to store it in the refrigerator until serving!

Q: What other fillings can I use instead of cream cheese?
A: You can experiment with flavored whipped cream or a buttercream frosting if you prefer a different option!

The Pumpkin Roll Cake is a beautiful, tasty, and nostalgic treat that anyone can enjoy. Whether you’re sharing it at a party or indulging in a piece by yourself, each bite is a reminder of the simple pleasures in life, making it a perfect addition to your fall baking repertoire. Happy baking!

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Pumpkin Roll Cake

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful autumn treat featuring tender pumpkin cake rolled with a creamy cream cheese filling, perfect for gatherings and sweet indulgence.

Ingredients

Scale
  • 1 cup canned pumpkin
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1/4 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. In a mixing bowl, combine the pumpkin, eggs, sugar, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually mix into the pumpkin mixture.
  4. Pour the batter into the jelly roll pan, spreading it evenly.
  5. Bake for 15-20 minutes, until a toothpick comes out clean.
  6. Dust a clean kitchen towel with powdered sugar. Remove the cake from the oven and turn it onto the towel, peeling off the parchment paper.
  7. Roll the cake up from one short end while warm and let it cool completely.
  8. For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  9. Once cooled, unroll the cake, spread the cream cheese filling, and roll it back up.
  10. Chill in the refrigerator for 30 minutes before slicing and serving.

Notes

Make sure your cream cheese is softened for a smooth filling. Roll the cake while it’s warm to prevent cracking.

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

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin roll, dessert, fall baking, autumn recipes, cream cheese filling

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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