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Pumpkin cake roll is a fall favorite. It is made with pumpkin puree and pumpkin pie spice.
Pumpkin cake roll
Pumpkin cake roll is a wow fall dessert that gives you that great pumpkin taste, combined with the warm spices and a sweet cream cheese filling. It is one of those desserts that you look forward to every year when fall comes around. It also makes your kitchen smell nice; that's a plus!
The cake itself doesn't take long to make and it comes out very tender. The cream cheese filling is a great addition to this cake, giving it an almost cheesecake quality. It is one of those desserts that you can serve alongside pies for Thanksgiving, if you want a change of pace.
Ingredients:
- Eggs
- Sugar
- Pumpkin puree
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Cream cheese
- Confectioners' sugar
- Vanilla extract
- Butter
Making the Pumpkin Cake Roll:
First, spray a sheet pan with cooking spray. Then, line it with parchment paper and give that a spray as well. Now, in a bowl, mix all of the dry ingredients together and set aside.
In a mixing bowl, add the pumpkin, sugar, and eggs. Mix until combined. Then, add the dry ingredients to the pumpkin mixture and combine.
Preheat oven to 350ºF, then pour the mixture into a greased and lined sheet pan and bake for about 15 minutes.
When the cake is done, turn it out onto a towel that has sifted powdered sugar all over it. At one of the narrow ends, start rolling up the cake roll with the towel until it is all wrapped. Now, take the cake roll and, with the seam side down, set the cake, towel and all, onto a rack. Let it cool for at least an hour; it should be cool, so that the cream cheese filling won't melt.
Making cream cheese filling:
In a mixing bowl, combine the softened cream cheese and butter. Then, add the confectioners' sugar to the cream cheese mixture and combine. It should be smooth.
Add the vanilla and cinnamon to the cream cheese mix and mix for about 1 minute, scraping down the bowl, when necessary.
Rolling the Pumpkin Roll:
Unroll the pumpkin cake gently from the towel, no need to race; the cake should be cool. Take the cream cheese filling and spread it all over the cake.
Starting with the short side of the cake roll, roll the cake over the cream cheese filling, making it as tight as you can. When it is completely rolled up, wrap it in tin foil and set it in the refrigerator, seam side down for at least 1-2 hours.
When the cake is cold, cut a thin piece off of each side. It just looks prettier that way!
This is the finished cake roll. Look how pretty it looks! With the swirled interior and topped with powdered sugar, what's not to love‽ It's the perfect dessert for autumn!
Drinks to serve with the cake roll:
- Hot cup of tea
- coffee
- Chai tea latte
- White hot chocolate
- milk
Pumpkin Cream Cheese Cakeroll
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Total Time: 3 hr. 40 mins.
- Yield: 1 whole cakeroll 1x
- Category: Cakes
- Method: Baking
Ingredients
Pumpkin Roll:
- 4 eggs
- 1 ¼ cup granulated sugar
- ⅔ cup pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Cream cheese filling:
- 12 oz. cream cheese, softened
- 8 oz. butter, softened
- 3 cups sifted confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
Pumpkin Roll:
- Spray a 13" x 9" sheet pan with cooking spray, then line it with parchment paper. Spray the parchment paper, too. Set aside.
- Mix all of the dry ingredients in a small bowl, then set aside.
- In an electric mixing bowl, combine the eggs, sugar, and pumpkin for about 2 minutes or until
thoroughly mixed.
- Add the dry ingredients to the pumpkin mixture and combine.
- Pour the mixture into the sheet pan and bake at 350ºF for about 15 minutes.
- When done, turn out onto a towel that has been thickly dusted with confectioners' sugar.
- Starting at the narrow end, roll up tightly and set on a wire rack to cool.
Cream cheese filling:
- In an electric mixing bowl, whip the cream cheese and butter for about 2 minutes, scraping down bowl when necessary.
- Add the confectioners' sugar and mix to combine.
- Add the vanilla and cinnamon and mix.
Putting cake together:
- When the cake is done cooling, unroll the pumpkin roll and spread with the cream cheese filling.
- Now, roll the cake back together and put it on a tray. Then, refrigerate for about 2 hours.
- Once chilled, serve in slices, about ½" thick.
Pumpkin Pie(Opens in a new browser tab)
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