Pumpkin Roll Cake is a classic fall dessert. A soft, tender pumpkin chiffon cake filled with pillowy cream cheese filling, then rolled up in a jelly roll fashion and chilled before slicing.
Old Fashioned Pumpkin Roll Recipe
Take advantage of serving this eye catching, gorgeous dessert at your next Thanksgiving gathering. The recipe has few ingredients and is simple to make.
Pumpkin Roll Cake is one of my favorite pumpkin desserts. Although I have not made many, I have eaten plenty. If they are served for dessert, I make sure that I a enjoy a slice.
While Pumpkin Roll Cake may seem challenging, I can guarantee it's effortless, so be confident.
I can share a tip that has improved how you roll the pumpkin roll.
Roll the pumpkin roll in parchment paper instead of a cool cloth towel dusted with powdered sugar. I used to do it years ago, and the new way is much easier.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR PUMPKIN ROLL CAKE
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Pumpkin Roll Cake, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.
TIPS AND TIDBITS
Pumpkin. Be sure to use pumpkin puree and not pumpkin pie filling. They are two different ingredients.
Size of baking pan. It is best to use a 10-inch x 15-inch rimmed baking pan. This is the ideal pan, ensuring the perfect thickness of the cake when rolling it up into a cake.
Evenly spread the batter. Be sure to spread the batter across the entire pan. This will ensure the thickness is even and will prevent cracking.
Overbaking. Avoid overbaking the cake. The cake will be dry and crack when rolling it up.
Sprinkle Powdered Sugar. Use a heavy sprinkle of powdered sugar on a towel or parchment paper. This keeps the cake from sticking and tearing as it is rolled up.
Roll while hot. Roll up the cake quickly once taken out of the oven. Roll up the cake in parchment paper quickly to cool. Never let the cake cool flat.
Cool completely. The rolled cake needs to cool completely before unrolling it to add the cream cheese filling.
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WHAT YOU NEED
EQUIPMENT10" x 15" rimmed baking sheet panParchment paperMesh sifter (or whisk)Stand mixer (or handheld mixer)Mixing bowlOffset spatula (or the back of a large spoon)Cooling rack (necessaryNonstick cooking spray
INGREDIENTSAll purpose flourSaltBaking powderBaking sodaGround cinnamonGround nutmegGround clovesGround gingerGranulated sugarLarge eggCanned pumpkin puree (not pie filling)VanillaCream cheeseButterPowdered sugar
HOW TO PREPARE
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Pumpkin Roll Cake, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.
TIPS AND TIDBITS
Pumpkin. Be sure to use pumpkin puree and not pumpkin pie filling. They are two different ingredients.
Size of baking pan. It is best to use a 10-inch x 15-inch rimmed baking pan. This is the ideal pan, ensuring the perfect thickness of the cake when rolling it up into a cake.
Evenly spread the batter. Be sure to spread the batter across the entire pan. This will ensure the thickness is even and will prevent cracking.
Overbaking. Avoid overbaking the cake. The cake will be dry and crack when rolling it up.
Sprinkle Powdered Sugar. Use a heavy sprinkle of powdered sugar on a towel or parchment paper. This keeps the cake from sticking and tearing as it is rolled up.
Roll while hot. Roll up the cake quickly once taken out of the oven. Roll up the cake in parchment paper quickly to cool. Never let the cake cool flat.
Cool completely. The rolled cake needs to cool completely before unrolling it to add the cream cheese filling.
.jpg)
WHAT YOU NEED
EQUIPMENT
10" x 15" rimmed baking sheet pan
Parchment paper
Mesh sifter (or whisk)
Stand mixer (or handheld mixer)
Mixing bowl
Offset spatula (or the back of a large spoon)
Cooling rack (necessary
Nonstick cooking spray
INGREDIENTS
All purpose flour
Salt
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Ground ginger
Granulated sugar
Large egg
Canned pumpkin puree (not pie filling)
Vanilla
Cream cheese
Butter
Powdered sugar
HOW TO PREPARE
Preheat the oven to 350°F. Spray a 10" x 15" rimmed baking sheet pan (this prevents the parchment paper from shifting when adding the cake batter). Line with parchment paper, leaving extra hanging over the sides for easy lift out of the cake after baking.
Whisk together the flour, salt, baking soda, baking powder, and spices in a large bowl.
Sift the dry ingredients, flour, baking soda, baking powder, and spices until light and airy; set aside.
Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Beat on high speed until thick, pale yellow, and fluffy, approximately 5-10 minutes. The mixture will be ready when you raise the beaters, slowly making ribbons of the mixture flow back into the bowl. Add the pumpkin puree and mix until well incorporated.
Gently fold the flour mixture by hand into the pumpkin mixture. Be sure not to overmix; a little fleck of flour is ok.
Pour the batter into the prepared pan. Spread the pumpkin batter evenly across the pan with an offset spatula (or the back of the spoon).
Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back. Do not overbake.
**Immediately turn the cake out on a flat heat safe counter onto a large kitchen towel generously sprinkled with powdered sugar. Then peel the parchment paper off the cake.
While the cake is hot, starting at the short end, gently and slowly roll the cake with the towel all the way to the end.
Transfer the rolled cake onto a wire cooling rack to cool underneath the roll and keep the cake roll from sweating. (This is optional. If the cake is too fragile, leave it on the counter and do not cover it.
While the cake roll is cooling, prepare the cream cheese filling. Mix the cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth.
Once the cake roll has cooled completely, unroll the cake roll on the counter and gently spread the filling evenly across the cake.
Roll the cake roll back up with the cream cheese frosting layer. Lift and transfer the rolled cake to a platter or serving plate. Cover with plastic wrap, close around the cake roll, and place in the refrigerator for at least an hour or overnight before serving.
Transfer to a serving plate if needed and generously dust with powdered sugar. Cut into slices and serve.
The pumpkin roll cake may be stored in the refrigerator for up to three days.
Whisk together the flour, salt, baking soda, baking powder, and spices in a large bowl.
Sift the dry ingredients, flour, baking soda, baking powder, and spices until light and airy; set aside.
Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Beat on high speed until thick, pale yellow, and fluffy, approximately 5-10 minutes. The mixture will be ready when you raise the beaters, slowly making ribbons of the mixture flow back into the bowl. Add the pumpkin puree and mix until well incorporated.
Gently fold the flour mixture by hand into the pumpkin mixture. Be sure not to overmix; a little fleck of flour is ok.
Pour the batter into the prepared pan. Spread the pumpkin batter evenly across the pan with an offset spatula (or the back of the spoon).
Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back. Do not overbake.
**Immediately turn the cake out on a flat heat safe counter onto a large kitchen towel generously sprinkled with powdered sugar. Then peel the parchment paper off the cake.
While the cake is hot, starting at the short end, gently and slowly roll the cake with the towel all the way to the end.
Transfer the rolled cake onto a wire cooling rack to cool underneath the roll and keep the cake roll from sweating. (This is optional. If the cake is too fragile, leave it on the counter and do not cover it.
While the cake roll is cooling, prepare the cream cheese filling. Mix the cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth.
Once the cake roll has cooled completely, unroll the cake roll on the counter and gently spread the filling evenly across the cake.
Roll the cake roll back up with the cream cheese frosting layer. Lift and transfer the rolled cake to a platter or serving plate. Cover with plastic wrap, close around the cake roll, and place in the refrigerator for at least an hour or overnight before serving.
Transfer to a serving plate if needed and generously dust with powdered sugar. Cut into slices and serve.
The pumpkin roll cake may be stored in the refrigerator for up to three days.
**If rolling up with the parchment paper, as soon as the cake comes out of the oven, use the hanging edges of the parchment paper to lift out of the pan onto a heat-safe surface.
At the short end, slowly roll the hot cake up inside the parchment paper itself. Let the cake cool completely.
Once the cake is cool, gently unroll the cake, spread the cream cheese filling, and roll back up, peeling the parchment paper away from the roll until the cake is completely rolled up.
WHERE YOU WILL SEE THIS RECIPE
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Dear Kay, Huge Congrats, you are being featured as blogger of the month, Monday at SSPS.
ReplyDeleteI absolutely love this fall dessert but I never thought I could make it myself. Thanks for the recipe. Visiting from Busy Monday.
ReplyDeleteThis looks absolutely delicious! Pinning to save and share. Visiting from the Love Your Creativity link party.
ReplyDelete