This Pumpkin Roll Cake is a fun twist on the classic dessert! It features a soft pumpkin sponge cake, filled with creamy cream cheese frosting, all rolled up like a delightful surprise.
Making this cake always gets me in the fall spirit. Plus, it looks way harder to make than it actually is—perfect for impressing your friends! Just don’t forget to enjoy a slice yourself! 🎃
Key Ingredients & Substitutions
All-purpose flour: A must for creating the sponge cake texture. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead.
Pumpkin puree: Canned pumpkin is convenient and consistent, but you can use homemade pumpkin puree if time allows. Just ensure it’s well drained to avoid excess moisture.
Eggs: Eggs provide structure and moisture. If you’re looking for a vegan substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) for each egg in the recipe.
Cream cheese: The filling relies on cream cheese for that rich flavor. If needed, you can substitute with mascarpone cheese for a different taste or use vegan cream cheese for a dairy-free version.
How Do I Roll the Pumpkin Cake Without Cracking It?
Rolling the cake can be tricky, but with a few simple tips, you’ll have success! After baking, you want the cake warm, as it’s more pliable. Here’s how to roll it easily:
- Immediately after baking, dust the clean kitchen towel with powdered sugar.
- Invert the cake onto the towel and peel off the parchment carefully.
- Start rolling from the short edge while it’s still warm. This helps to prevent cracks.
- Allow the rolled cake to cool completely wrapped in the towel—that helps set the shape!
Once cool, it will hold that lovely rolled shape while allowing you to fill it without trouble!
How to Make Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful Pumpkin Roll Cake will take about 20 minutes to prepare, plus an additional 15 minutes for baking. Don’t forget to chill it for at least an hour before serving. Total time: about 1 hour 35 minutes, including cooling! Perfect for a cozy fall gathering!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with some cooking spray or butter. Line it with parchment paper, and grease and flour the paper. This will help the cake come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
3. Beat the Eggs and Sugar:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for about 5 minutes or until the mixture is thick and pale. This creates the base for your cake, making it light and fluffy.
4. Add Pumpkin and Vanilla:
Gently stir in the pumpkin puree and vanilla extract into the egg mixture. Be careful not to deflate the fluffy consistency you created!
5. Combine With Dry Ingredients:
Gradually fold the dry ingredients into the pumpkin mixture until just combined. Don’t overmix; it’s okay if there are a few lumps!
6. Bake the Cake:
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
7. Roll the Cake:
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, immediately loosen the edges and invert the cake onto the sugared towel. Carefully peel off the parchment paper.
Starting from the short edge, roll the cake and towel together into a log. This step helps prevent cracks. Let it cool completely, wrapped in the towel, on a wire rack.
8. Make the Filling:
While the cake cools, beat together the cream cheese, powdered sugar, butter, and vanilla extract until light and fluffy. This creamy filling is what makes the roll so delicious!
9. Assemble the Cake:
Once the cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake. Be gentle to keep the cake from breaking.
10. Reroll and Chill:
Carefully reroll the cake without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before serving—this helps it hold its shape!
11. Dust and Serve:
Before serving, dust the pumpkin roll cake with powdered sugar. Slice and enjoy this moist, spiced dessert filled with creamy sweetness. Perfect for autumn gatherings!
Enjoy every bite of your delicious Pumpkin Roll Cake!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast and puree a sugar pumpkin, ensuring it’s well drained to avoid extra moisture. About 1 cup of fresh pumpkin puree will work perfectly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, it’s best to slice the cake just before serving.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking for best results.
How Do I Prevent the Cake from Cracking When Rolling?
To prevent cracks, roll the cake immediately after baking while it’s still warm. This helps to shape it without breaking. Be gentle when unrolling and rolling it again!