Print

Easy Pumpkin Roll Cake: 100% Delicious

Pumpkin Roll Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a delicious pumpkin roll cake, a classic fall dessert. This recipe focuses on simple steps and encourages you to enjoy the baking process.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, extending the paper up the sides.
  • In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
  • In a separate bowl, beat the eggs until light and fluffy. Stir in the pumpkin puree and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter evenly into the prepared jelly roll pan.
  • Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  • While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  • As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  • Starting from one of the short ends, roll up the cake and the towel together. Let it cool completely on a wire rack.
  • While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  • Beat in the vanilla extract and powdered sugar until the filling is light and fluffy.
  • Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  • Carefully re-roll the cake, this time without the towel.
  • Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
  • Dust with additional powdered sugar before serving if desired.

Notes

  • Ensure your cream cheese and butter are at room temperature for the filling to mix smoothly.
  • Don’t overbake the cake, as it needs to be flexible enough to roll.
  • Allow the cake to cool completely before adding the filling to prevent it from melting.

Nutrition

Find it online: https://kitchnkudos.com/easy-pumpkin-roll-cake-recipe/