Pumpkin Roll Cake Recipe

9:11 PM

Pumpkin Roll Cake Recipe, the classic cake for a 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. Don't miss out on serving this eye catching gorgeous dessert at your Thanksgiving gathering.  

 


Pumpkin Roll Cake is one of my favorite pumpkin desserts.  Although I have not made many of them, I have eaten plenty.  If they are served for dessert, I make sure that I have a slice to enjoy.  

While Pumpkin Roll Cake may seem a little challenging to make, I can guarantee that they are effortless,  so don't be intimidated.

I can give you a little tip that has improved how you roll up the pumpkin roll.  Roll the pumpkin roll in parchment paper instead of a cool light towel dusted with powder sugar. Which I used to do years ago and the new way is much easier.





WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR PUMPKIN ROLL CAKE


If you would rather skip all my baking tips, important mixing and baking knowledge for the full recipe, and similar recipe ideas. 

You can go straight to the scrumptious Pumpkin Roll recipe below.  Just scroll on down to the bottom, where you will find a full printable recipe card.




WHAT YOU NEED TO MAKE PUMPKIN ROLL CAKE RECIPE


  • 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

  • All purpose flour

  • Salt

  • Baking powder

  • Baking soda

  • Ground cinnamon

  • Ground nutmeg

  • Ground cloves

  • Ground ginger

  • Granulated sugar

  • Large eggs

  • Canned pumpkin puree (not pie filling)

  • Vanilla

  • Cream cheese

  • Butter

  • Powdered sugar



 

HOW TO MAKE PUMPKIN ROLL CAKE RECIPE


  • Preheat the oven to 350 degrees F.  Spray nonstick cooking spray on a 10" x 15" rimmed baking sheet pan (this will eliminate the parchment paper from moving 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 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 raising the beaters, slowly making ribbons of the mixture flow back in 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 over mix; little flex of flour is ok.
  • Pour the batter into the prepared pan.  With an offset spatula (or the back of the spoon), spread the pumpkin batter evenly across the pan.
  • 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 lift the parchment paper and hot cake out of the pan onto a flat heat safe counter.
  • While the cake is hot, starting at the short end of the cake, gently and slowly roll the cake with the parchment paper all the way up in a roll.
  • Transfer the rolled cake onto a wire cooling rack to cool underneath the roll and keep the cake roll from sweating.
  • 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 is cooled completely, unroll the cake roll, gently spread the filling evenly across the cake.  
  • Roll the cake roll up, peeling the parchment paper off as you roll.  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 and generously dust with powdered sugar. Cut in slices and serve.
  • The pumpkin roll cake may be stored in the refrigerator for up to three days.






Where You Will See This Recipe!












Pumpkin Roll Cake

Pumpkin Roll Cake

Yield
6-8
Author
Kay Little
The classic cake for a 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. Don't miss out on serving this eye catching gorgeous dessert at your Thanksgiving gathering.

Ingredients

  • 3/4 cup flour
  • 1/4 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin puree (not pie filling)
  • 2 teaspoons vanilla (divided)
  • 8 oz. cream cheese
  • 2 tablespoons butter
  • 1 1/2 powdered sugar

Instructions

  1. Preheat the oven to 350 degrees F. Spray nonstick cooking spray on a 10" x 15" rimmed baking sheet pan (this will eliminate the parchment paper from moving when adding the cake batter). Line with parchment paper, leaving extra hanging over the sides for easy lift out of the cake after baking.
  2. Whisk together the flour, salt, baking soda, baking powder, and spices in a large bowl.
  3. Sift dry ingredients, flour, baking soda, baking powder, and spices until light and airy; set aside.
  4. Place the eggs, sugar, and 1 teaspoon 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 raising the beaters, slowly making ribbons of the mixture flow back in the bowl. Add the pumpkin puree and mix until well incorporated.
  5. Gently fold the flour mixture by hand into the pumpkin mixture. Be sure not to over mix; little flex of flour is ok.
  6. Pour the batter into the prepared pan. With an offset spatula (or the back of the spoon), spread the pumpkin batter evenly across the pan.
  7. 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.
  8. Immediately lift the parchment paper and hot cake out of the pan onto a flat heat safe counter.
  9. While the cake is hot, starting at the short end of the cake, gently and slowly roll the cake with the parchment paper all the way up in a roll.
  10. Transfer the rolled cake onto a wire cooling rack to cool underneath the roll and keep the cake roll from sweating.
  11. While the cake roll is cooling, prepare the cream cheese filling. Mix the cream cheese, butter, 1 teaspoon vanilla, and powdered sugar with an electric mixer until fluffy and smooth.
  12. Once the cake roll is cooled completely, unroll the cake roll, gently spread the filling evenly across the cake.
  13. Roll the cake roll up, peeling the parchment paper off as you roll. Cover with plastic wrap close around the cake roll and place in the refrigerator for at least an hour or overnight before serving.
  14. Transfer to a serving plate and generously dust with powdered sugar. Cut in slices and serve.
  15. The pumpkin roll cake may be stored in the refrigerator for up to three days.

Nutrition Facts

Calories

519.55

Fat (grams)

19.50

Sat. Fat (grams)

10.93

Carbs (grams)

80.28

Fiber (grams)

1.38

Net carbs

78.91

Sugar (grams)

65.27

Protein (grams)

7.45

Sodium (milligrams)

421.18

Cholesterol (grams)

141.35
Pumpkin Roll
dessert
American
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Kay Little
Kay Little

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