Pumpkin Spice Roll Cake Recipe
Introduction
This Pumpkin Spice Roll Cake is a delightful seasonal treat combining the warm flavors of pumpkin and spices with a light, fluffy cake. Rolled with a creamy filling, it’s perfect for autumn gatherings or as a cozy dessert any time of year.
Ingredients
- 1 cup pumpkin purée
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup cream filling (such as whipped cream or cream cheese frosting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Step 2: In a large bowl, beat the eggs and sugar until thick and pale. Gently fold in the pumpkin purée until combined.
- Step 3: Sift together the flour and spices, then carefully fold this mixture into the wet ingredients without deflating the batter.
- Step 4: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for about 15 minutes, or until the cake springs back when touched.
- Step 5: Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake in the towel, starting from a short side. Let it cool completely while rolled.
- Step 6: Once cooled, unroll the cake gently and spread the cream filling evenly over the surface. Reroll the cake without the towel, wrap in plastic wrap, and chill for at least 1 hour to set.
- Step 7: Slice and serve chilled or at room temperature.
Tips & Variations
- For a richer filling, try blending cream cheese with a bit of powdered sugar and vanilla extract.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
- Adding chopped pecans or walnuts to the filling adds a nice crunchy texture.
- Make sure to roll the cake while it’s still warm to prevent cracking.
Storage
Store the Pumpkin Spice Roll Cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or enjoy chilled. For longer storage, you can freeze the rolled cake wrapped well for up to 1 month; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is a convenient option for this roll cake.
What can I use if I don’t have a jelly roll pan?
You can use a similar-sized rimmed baking sheet, such as a half-sheet pan, lined with parchment paper to bake the cake.
PrintPumpkin Spice Roll Cake Recipe
This Pumpkin Spice Roll Cake features a light, fluffy pumpkin-flavored sponge cake infused with warm autumn spices. Rolled with a smooth and creamy filling, it makes a delightful dessert perfect for fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Spice Cake
- 3/4 cup pumpkin purée
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cream Filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan (approximately 10×15 inches) with parchment paper to prevent sticking and make rolling easier.
- Make the Cake Batter: In a large bowl, whisk together the eggs and granulated sugar until the mixture is thick and pale. Stir in the pumpkin purée until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender cake texture.
- Bake the Cake: Pour the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll the Cake While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel inside to shape it and prevent cracking. Allow it to cool completely while rolled.
- Prepare the Cream Filling: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well combined.
- Unroll and Fill the Cake: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges to avoid overflow.
- Roll and Chill: Carefully roll the cake back up without the towel this time. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and make the cake easier to slice.
- Serve: Slice the chilled pumpkin spice roll cake into 1-inch slices and serve. Enjoy as is or with a dusting of powdered sugar or a dollop of whipped cream.
Notes
- For best results, use fresh pumpkin purée or canned pumpkin purée labeled for baking.
- Be sure to roll the cake while still warm to avoid cracks in the sponge.
- You can prepare this cake a day ahead and refrigerate overnight for better flavor melding.
- If desired, sprinkle the filling with chopped nuts or raisins before rolling for added texture.
- Allow the cake to come to room temperature for 10 minutes before slicing for cleaner cuts.
Keywords: pumpkin roll, pumpkin cake, pumpkin spice dessert, cream cheese filling, fall dessert, autumn cake roll, pumpkin sponge cake
