Spooky Pumpkin Roll Cake Recipe for Halloween

This Pumpkin Roll Cake is a delightful Halloween-themed dessert that combines the flavors of pumpkin and warm spices in a light, fluffy cake. It’s rolled with a creamy cream cheese filling, making it a festive treat for your Halloween celebrations.

Perfect for gatherings, this recipe is a fun addition to your list of Halloween recipe ideas. It’s easy to make and sure to impress your guests with its beautiful presentation and delicious taste.

Easy Pumpkin Roll Cake Recipe

This Pumpkin Roll Cake features a moist pumpkin cake rolled with a rich cream cheese filling. The recipe takes about 1 hour from start to finish and serves 10 people, making it an ideal choice for Halloween parties or family gatherings.

Ingredients

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 nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract for filling
Chopped nuts or chocolate shavings for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Beat Eggs and Sugar: In a separate large bowl, beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.
Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when 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 bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
Fill the Cake: Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour. Slice and serve, garnished with nuts or chocolate shavings if desired.