Few things embody the cozy flavors of fall like a perfectly spiced pumpkin roll cake. This delectable dessert boasts a moist, tender pumpkin cake swirled with a rich and creamy filling. It’s a show-stopping centerpiece for any autumn gathering, but don’t be intimidated! With my simple step-by-step instructions and helpful tips, you’ll be rolling out bakery-worthy pumpkin roll cakes from your own kitchen in no time.
Everything You Need for Pumpkin Roll Cake Success
Before we dive in, let’s gather our ingredients and tools.
Ingredients:
You’ll be amazed at how few simple pantry staples come together to create this flavor-packed dessert.
For the Cake:
- 3/4 cup all-purpose flour (can substitute gluten-free 1:1 baking flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
For the Filling:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Optional additions: Chopped pecans or walnuts for added crunch in the filling.
Equipment:
- 15×10 inch jelly roll pan
- Parchment paper
- Electric mixer
- Rubber spatula
- Two mixing bowls
- Sifter (optional, but recommended for light and fluffy cake)
- Cooling rack
Pumpkin Roll Cake Ingredients
Let’s Get Rolling: A Step-by-Step Guide to Pumpkin Roll Cake Perfection
1. Prep the Oven and Pan:
- Preheat oven to 375°F (190°C).
- Line your jelly roll pan with parchment paper, leaving a slight overhang on the two shorter sides. This will make it easy to lift the cake out later. Grease the parchment paper lightly with butter or cooking spray.
2. Whisk Together the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Sifting your dry ingredients is an optional step, but it really does lead to a lighter, airier cake!
3. Cream Together the Sugars and Wet Ingredients:
- In a separate large bowl, beat together the granulated sugar, brown sugar, eggs, and pumpkin puree until well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing!
5. Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
6. The Roll-Up: Your Key to a Crack-Free Pumpkin Roll
- While the cake is baking, lay out a clean kitchen towel on your countertop. Dust it generously with powdered sugar. This will prevent sticking.
- As soon as the cake comes out of the oven, carefully invert it onto the powdered sugar-dusted towel.
- Gently peel away the parchment paper. If there’s any resistance, you can lightly dampen the back of the parchment paper with a wet paper towel to help release it.
- Starting at the short end, carefully roll up the cake with the towel, starting from a short side. Let the cake cool completely rolled up in the towel.
Expert Tip: Rolling the cake while it’s still warm makes it more pliable and less likely to crack.
Rolling a Pumpkin Roll Cake
7. Make the Cream Cheese Filling:
- While the cake cools, beat the softened cream cheese and butter in a large bowl until smooth.
- Beat in the vanilla extract.
- Gradually add the powdered sugar, beating until the filling is light and fluffy.
- Optional: Fold in chopped nuts if desired.
8. Assemble Your Masterpiece:
- Carefully unroll the cooled cake.
- Spread the cream cheese filling evenly over the cake, leaving a small border along the edges.
- Re-roll the cake (without the towel this time!), using the seam created from the first roll as your guide.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to firm up.
9. Slice and Serve:
- When ready to serve, dust the top of the cake with powdered sugar. For an extra festive touch, add a sprinkle of cinnamon.
- Slice the cake into generous pinwheels and serve.
FAQs: Troubleshooting Your Pumpkin Roll
Q: Help! My cake cracked when I rolled it. What did I do wrong?
A: Don’t worry, it happens! Overbaking can make the cake drier and more prone to cracking. Make sure to check for doneness early using the toothpick test. Also, rolling the cake while it’s still warm helps prevent cracking. If your cake does crack, no worries – the cream cheese filling will cover a multitude of sins!
Q: Can I make this ahead of time?
A: Absolutely! This cake is even better the next day. You can make the entire cake up to 2 days in advance and keep it tightly wrapped in the refrigerator.
Q: Can I freeze pumpkin roll cake?
A: Yes, you can freeze the assembled cake for up to 2 months. Thaw it overnight in the refrigerator before serving.
The Perfect Ending to Any Fall Meal
There you have it: a stunning and delicious pumpkin roll cake that will wow your friends and family. Baking should be fun and accessible to everyone, and this recipe is proof that you don’t need to be a pastry chef to create impressive homemade treats. Now go forth and bake!
Craving more pumpkin spice? Check out our recipe for creamy pumpkin cheesecake!
Sliced Pumpkin Roll Cake on a Plate
