Pumpkin Roll Cake with a Creamy Swirl
A delightful Pumpkin Roll Cake with a creamy cream cheese swirl, perfect for fall baking and Thanksgiving celebrations.
Equipment
- 1 jelly roll pan 15x10-inch, lined with parchment paper
- 1 electric mixer
- 1 Mixing bowls various sizes
- 1 kitchen towel clean and dusted with powdered sugar
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, beat eggs and sugar with an electric mixer until thick. Add pumpkin and mix until well combined. Stir in the flour mixture just until combined.
- Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting with the narrow end, roll up the cake and towel together. Cool on a wire rack.
- In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the cake. Reroll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
Serving
- Before serving, dust the top of the cake with additional powdered sugar if desired. Slice into 1-inch thick pieces and serve.
Storage
- Store any leftover cake in the refrigerator, wrapped in plastic wrap, for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil, and freeze for up to 2 months.
Notes
Pro Tips: Ensure eggs are at room temperature for better mixing. Roll the cake while warm to prevent cracking.
Ingredient Substitutions: Use brown sugar instead of granulated sugar for a molasses flavor.
How to Serve: Serve slightly chilled with a dusting of powdered sugar.
Storage & Freshness: Wrap tightly in plastic to maintain moisture.
Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.
Ingredient Substitutions: Use brown sugar instead of granulated sugar for a molasses flavor.
How to Serve: Serve slightly chilled with a dusting of powdered sugar.
Storage & Freshness: Wrap tightly in plastic to maintain moisture.
Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.