Moist Pumpkin Roll Cake Perfect for Fall Parties
This moist pumpkin roll cake is filled with sweet cream cheese and bursting with fall flavor. Perfect for fall parties, Thanksgiving, or cozy nights in, it looks impressive and tastes even better. A must-have pumpkin dessert for the season.
Ingredients
- Pumpkin Cake:
- ¾ cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
- Cream Cheese Filling:
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnishes:
- Powdered sugar for dusting
- Chopped walnuts or pecans
- Caramel drizzle
Instructions
- Prepare the Pan and Batter:
- Preheat oven to 350°F. Line a 10 by 15 inch jelly roll pan with parchment paper.
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, pumpkin puree, and vanilla.
- In a separate bowl, mix flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- Fold the dry mixture into the wet mixture until smooth.
- Spread the batter evenly into the pan and smooth the top.
- Bake and Roll:
- Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- While still warm, roll the cake up with the towel, starting from the short end. Let it cool completely on a wire rack.
- Make the Cream Cheese Filling:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- Fill and Re-Roll:
- Unroll the cooled cake gently. Spread the filling evenly over the surface, leaving a small border.
- Roll the cake back up, this time without the towel.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Slice and Serve:
- Dust with powdered sugar before serving. Slice and arrange on a serving plate.
Notes
• Roll the cake while warm to prevent cracking.
• Chill the cake before slicing for cleaner cuts.
• Use parchment paper to ensure the cake releases easily.
• Wipe your knife between cuts for a polished presentation.
• Can be made ahead and stored in the fridge or freezer.
• Chill the cake before slicing for cleaner cuts.
• Use parchment paper to ensure the cake releases easily.
• Wipe your knife between cuts for a polished presentation.
• Can be made ahead and stored in the fridge or freezer.