Delicious Pumpkin Roll Cake Recipe

This Pumpkin Roll Cake recipe features a moist and spiced pumpkin cake rolled with a creamy cream cheese filling. It’s a delightful dessert that captures the essence of fall with its warm flavors.

The cake recipe is simple to follow and perfect for gatherings or holiday celebrations. With its impressive presentation and delicious taste, it’s sure to be a hit.

Easy Pumpkin Roll Cake Recipe

This Pumpkin Roll Cake is made with a spiced pumpkin batter that is baked in a jelly roll pan, then filled with a rich cream cheese frosting. The rolling technique creates a beautiful spiral, making it a stunning dessert that serves about 10 people.

Ingredients

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup powdered sugar
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Roll the Cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
Prepare the Filling: In a medium bowl, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Fill the Cake: Once the cake is cool, unroll it and spread the cream cheese filling evenly over the surface. If using, sprinkle chopped nuts on top.
Roll it Back: Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
Serve: Slice the pumpkin roll cake into pieces and serve chilled or at room temperature. Enjoy!