Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs and granulated sugar until light and fluffy; mix in pumpkin puree and vegetable oil.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually fold the dry ingredients into the pumpkin mixture until just combined.
Pour batter evenly into the prepared pan and spread to the edges.
Bake for 15–18 minutes, until the cake springs back lightly when touched.
While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
Immediately invert the hot cake onto the prepared towel and carefully peel off the parchment paper.
Starting from a short edge, gently roll the cake up with the towel inside; let cool completely.
For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
Roll the cake back up without the towel, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before slicing.
Frequently Asked Questions
How should I properly store leftover Pumpkin Roll Cake with Cream Cheese Filling?
For the best texture and safety, store your pumpkin roll cake tightly wrapped in plastic wrap and then foil in the refrigerator. It will keep well for up to 4 days. If you need to store it longer, you can freeze slices for up to 3 months.
Can I substitute the pumpkin puree in this roll cake recipe?
While pumpkin puree is key to the flavor, you can substitute it with an equal amount of butternut squash puree for a very similar texture and taste profile. Avoid using pumpkin pie filling, as it already contains sweeteners and spices.
What is the best way to ensure my pumpkin roll cake doesn't crack when rolling?
To prevent cracking, make sure you roll the warm cake immediately after it comes out of the 375°F oven while it's still pliable. Roll it gently but firmly inside the clean kitchen towel or parchment paper you dusted with powdered sugar.
