11. Pumpkin Roll Cake With Cream Cheese Filling
This Pumpkin Roll Cake brings the quintessential flavors of autumn into a beautiful, show-stopping presentation that is surprisingly achievable. A light, airy spice cake, generously infused with warm cinnamon and nutmeg, yields perfectly when rolled around a tangy, velvety cream cheese filling. The contrast between the tender, moist cake and the rich, smooth interior makes every slice utterly satisfying, and this rolled beauty slices beautifully for easy serving at any gathering.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 tablespoons unsalted butter, softened
Directions
Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, beat eggs and sugar until thick and pale; stir in pumpkin purée and vanilla.
Fold dry ingredients into the wet ingredients until just combined; spread batter evenly into the prepared pan.
Bake for 13–15 minutes, or until the cake springs back when touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper and roll the cake up in the towel, starting from the short end; let cool completely.
For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
Carefully unroll the cooled cake, spread evenly with the cream cheese filling, then re-roll.
Wrap the rolled cake in plastic and refrigerate for at least 1 hour before slicing.
Dust with powdered sugar before serving.
Frequently Asked Questions
How should I properly store leftover Pumpkin Roll Cake with Cream Cheese Filling?
For best results, store the rolled cake tightly wrapped in plastic wrap and then aluminum foil, keeping it refrigerated. This pumpkin roll cake will stay fresh in the refrigerator for up to 4 days, thanks to the cream cheese filling. If you need to store it longer, you can freeze it tightly wrapped for up to 3 months.
Can I substitute the pumpkin purée in this roll cake recipe?
While pumpkin purée is key for moisture and flavor, you can substitute it with an equal amount of butternut squash purée for a similar texture. Avoid using pumpkin pie filling, as it contains added sugar and spices that will alter the required dry-to-wet ingredient balance.
What is the secret to preventing my pumpkin roll from cracking when I roll it?
The secret lies in rolling the warm cake immediately after it comes out of the oven (after 15 minutes at 375°F). Dust the parchment paper generously with powdered sugar before inverting the cake onto it, and roll it up gently while it’s still hot around a clean kitchen towel.
