Irresistible Pumpkin Roll Cake Recipe for Fall Indulgence

The smell of freshly baked Pumpkin Roll Cake wafts through the kitchen like a warm hug on a chilly autumn day. Its rich, spiced aroma promises indulgence wrapped in a soft, velvety cake that rolls up with a luscious cream cheese filling. carrot pineapple cake This delightful dessert not only pleases your taste buds but also brings back fond memories of family gatherings and cozy evenings spent with loved ones.

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As you take that first bite, the flavors dance on your tongue, creating an experience that’s nothing short of magical. Whether it’s Thanksgiving, Halloween, or just because it’s Tuesday, this Pumpkin Roll Cake is your go-to treat for any occasion. garlic butter beef bites Trust me; once you try it, you’ll be dreaming up reasons to whip it up again!

I remember the first time I made this cake; my friends couldn’t believe I baked something so beautiful and delicious. Their reactions were priceless!

Essential Ingredients

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

• Pumpkin Puree: Use canned pumpkin puree for convenience or roast your own pumpkin for a fresher taste.
• Granulated Sugar: Sweeten the deal by adding just the right amount of sugar to balance the spices.
• All-Purpose Flour: A must for structure; sift it well to ensure a light, airy cake.
• Baking Powder: Essential for helping the cake rise beautifully.
• Ground Cinnamon: The warm aroma of cinnamon enhances the cozy feel of this dessert.
• Eggs: Use large eggs; they provide moisture and richness necessary for a perfect roll.
• Cream Cheese: For the frosting; it adds tanginess and creaminess that pairs perfectly with pumpkin.
• Powdered Sugar: Sweetens the frosting while ensuring a smooth texture.
• Vanilla Extract: Adds depth to both the cake and frosting—don’t skip this!
• Chopped Nuts (optional): Sprinkle some walnuts or pecans into the filling for added crunch if desired.

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

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.

Mix Dry Ingredients: In one bowl, whisk together flour, baking powder, cinnamon, and salt until well combined. The sweet aroma will fill your kitchen.

Blend Wet Ingredients: In another bowl, mix sugar and eggs until light and fluffy. Add in pumpkin puree and vanilla extract—this mixture should look like a fall sunset!

Combine Mixtures Together: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Don’t overmix; we want to keep that airy texture!

Spread Batter Evenly: Pour batter onto prepared pan and spread evenly with an offset spatula. Aim for about 1/2 inch thickness—thicker cakes might be harder to roll.

Bake Until Perfectly Done: Bake in preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly!

Roll The Cake: Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Roll up tightly from one end while still warm; let cool completely.

Create The Filling: While cooling, beat cream cheese and powdered sugar together until smooth. Stir in vanilla extract until fully incorporated.

Unroll And Frost: Carefully unroll your cooled cake and spread with cream cheese filling evenly before rolling back up without the towel this time.

Slicing Time: Slice into generous pieces once set in fridge for at least 30 minutes to firm up! Enjoy each decadent bite while sharing stories around your table.

Pumpkin Roll Cake isn’t just dessert; it’s an experience filled with nostalgia and warmth that brings people together over laughter and delight! Try making it today, and watch how quickly it disappears! For more inspiration, check out this homemade spaghetti sauce recipe.

Perfecting the Cooking Process

Start by preheating the oven to 375°F. While it warms, prepare your baking sheet with parchment paper. This ensures easy rolling later on. Bake until golden brown, about 15 minutes, then quickly roll it up in a towel to maintain its shape.

Add Your Touch

Feel free to experiment with spices like nutmeg or ginger for extra warmth. Adding chocolate chips or crushed nuts can also provide delightful texture variations. Don’t shy away from trying different fillings, such as cream cheese mixed with maple syrup.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to five days. If you want to freeze it, wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving again.

Sharing this pumpkin roll cake recipe reminds me of our annual fall potluck. Everyone raved about how it tasted just like childhood holidays, bringing back fond memories of family gatherings and laughter around the table. strawberry crunch cookies pumpkin snickerdoodle cookies.

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works great and saves time without sacrificing flavor.

How do I prevent my cake from cracking?

Rolling the cake while it’s warm helps it maintain its shape without cracking.

What can I substitute for cream cheese filling?

Greek yogurt or mascarpone cheese offers a lighter alternative to cream cheese filling.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin Roll Cake

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• Author: deleciouscorner
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the nostalgic flavors of autumn with this Pumpkin Roll Cake, featuring a soft, spiced cake rolled with a luscious cream cheese filling. Perfect for gatherings or a cozy night in, each slice offers a delightful blend of pumpkin and warm spices that evokes cherished memories. This recipe is simple, visually stunning, and guaranteed to impress family and friends!

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Ingredients

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• 1 cup pumpkin puree (canned)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 3 large eggs
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Chopped nuts (optional)

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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 bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt.
3. In another bowl, mix the sugar and eggs until light and fluffy. Stir in the pumpkin puree and vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Spread the batter evenly in the prepared pan to about ½ inch thickness.
6. Bake for approximately 15 minutes or until a toothpick comes out clean.
7. Immediately turn the cake onto a powdered sugar-dusted towel and roll it up tightly; let it cool completely.
8. For the filling, beat cream cheese and powdered sugar until smooth; stir in vanilla.
9. Unroll the cooled cake, spread with filling, then re-roll without the towel.
10. Refrigerate for at least 30 minutes before slicing into generous pieces.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 19g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg