Pumpkin Roll

As the leaves begin to change color and the air turns crisp, the allure of pumpkin-flavored desserts comes to the forefront of our culinary imaginations. This seasonal favorite has become an iconic symbol of autumn, showcasing the versatility and rich flavor of pumpkin in a variety of delectable treats. Among these, the Pumpkin Roll Delight stands out as a festive and visually stunning dessert that captures the essence of fall in every slice.

Looking for easy cake recipes that bring the taste of fall to your table? This Pumpkin Roll Delight combines spiced pumpkin cake with a creamy filling, making it a perfect choice for autumn gatherings. Whether you’re preparing for a holiday feast or just want a cozy dessert, this recipe is a must-try. Afterka has you covered with deliciousness! PumpkinRoll EasyCakeRecipes FallBaking HealthyDesserts ComfortFood BakingFun AutumnFlavors

Print Recipe Pin Recipe

Ingredients

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

Powdered sugar (for dusting)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

Make the Pumpkin Cake:

- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale. This should take about 5 minutes.

- Gently fold in the pumpkin puree and vanilla extract.

- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

Bake the Cake:

- Pour the batter into the prepared pan, spreading it evenly.

- Bake in the preheated oven for 13-15 minutes or until the cake springs back when lightly touched.

Roll the Cake:

- While the cake is baking, lay a clean kitchen towel on your countertop and sprinkle it with a generous layer of powdered sugar.

- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.

- Carefully peel off the parchment paper. Starting from one end, roll the cake up with the towel, creating a tight roll. Place it seam side down and let it cool completely.

Prepare the Cream Cheese Filling:

- In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.

- Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until well combined and fluffy.

Assemble the Pumpkin Roll:

- Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface.

- Roll the cake back up (without the towel this time) and wrap it in plastic wrap. Refrigerate for at least one hour to allow it to set.

Serve and Enjoy:

- Before serving, sprinkle with more powdered sugar on top for decoration. Slice and present on a beautiful platter.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8