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There’s something truly magical about the cozy flavors of fall that wrap around you like a warm hug. Imagine indulging in a soft, spiced pumpkin cake rolled with a luscious cream cheese filling this Pumpkin Roll Cake is exactly that comforting treat, perfect for sharing with family or savoring on your own. Whether you’re a seasoned baker or trying your hand at a new dessert, this recipe will fill your kitchen with the irresistible aroma of autumn spices and pumpkin, creating moments you’ll cherish every time you take a bite.
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How to Make Pumpkin Roll Cake Cones at Home
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Pumpkin Roll Cake is a delightful autumn dessert featuring a soft, spiced pumpkin cake rolled with a creamy vanilla-infused cream cheese filling. Perfect for fall gatherings and cozy moments.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting
Instructions
1. Preheat oven to 350 degrees F.
2. Lightly grease and line a 10×15 inch jelly roll pan with parchment paper.
3. Whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
4. Mix eggs, sugar, vanilla, and pumpkin until smooth.
5. Combine wet and dry ingredients until no dry streaks remain.
6. Bake batter in pan for 12-15 minutes until a toothpick comes out clean.
7. Immediately roll hot cake with parchment and let cool completely.
8. Beat cream cheese, butter, vanilla, and powdered sugar until fluffy.
9. Unroll cooled cake and spread filling evenly, leaving 1-inch border.
10. Roll cake without parchment and refrigerate for at least 1 hour.
11. Dust with powdered sugar and slice to serve.
Notes
Use fresh spices for best flavor.
Roll the cake while hot to avoid cracks.
Chill before serving for firmer slices.
Can be made ahead and refrigerated or frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Pumpkin Roll Cake
Here’s a clear table showcasing all the ingredients you’ll need for this delightful pumpkin roll cake, including the cake itself and the creamy filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3/4 cup | Freshly measured |
| Salt | 1/2 teaspoon | |
| Baking soda | 1 teaspoon | |
| Ground cinnamon | 1 teaspoon | Adds warmth and spice |
| Pumpkin pie spice | 1 teaspoon | Enhances autumn flavor |
| Granulated sugar | 1 cup | Sweetens the cake |
| Large eggs | 3 | Room temperature preferred |
| Canned pumpkin | 2/3 cup | Or homemade pumpkin puree |
| Vanilla extract | 1 teaspoon | Adds depth of flavor |
For the Cream Cheese Filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 8 ounces | Softened |
| Butter | 2 tablespoons | Softened |
| Vanilla extract | 1 teaspoon | |
| Powdered sugar | 1 cup | Plus extra for dusting |
Step-by-Step Instructions to Make Pumpkin Roll Cake
Follow these detailed steps carefully to achieve a perfect pumpkin roll cake every time:
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C).
- Prepare the Pan: Lightly grease a 10×15-inch jelly roll pan with non-stick spray. Line it with parchment paper, leaving an extra inch on the long sides for easy lifting, then grease the parchment.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Mix Wet Ingredients: In another bowl, combine eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth.
- Combine Wet & Dry: Gradually stir the dry ingredients into the wet mixture until fully combined with no visible streaks.
- Bake: Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Roll While Hot: Immediately lift the parchment with the hot cake out of the pan onto a flat surface. Starting from a short end, gently roll the cake with the parchment paper. Let it cool completely on a wire rack in this rolled shape.
- Prepare the Filling: While the cake cools, beat cream cheese, butter, vanilla extract, and powdered sugar until fluffy and smooth.
- Unroll & Fill: Once cool, carefully unroll the cake. Spread the cream cheese filling evenly over the surface, leaving a 1-inch border.
- Roll Up & Chill: Roll the cake back up without the parchment, wrap it in plastic, and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar, slice, and enjoy!
Helpful Tips for Success
- Use fresh spices to maximize flavor impact.
- Be gentle when rolling the cake while hot to avoid cracking.
- Don’t skip chilling; it helps the roll hold its shape and flavors meld beautifully.
- If you want to make ahead, the roll keeps well refrigerated for 2-3 days.
Frequently Asked Questions About Pumpkin Roll Cake
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Roasted and pureed fresh pumpkin works wonderfully and adds a fresh flavor.
Q: How do I prevent the cake from cracking?
A: Rolling it while the cake is still warm and using parchment paper helps prevent cracks.
Q: Can I freeze the pumpkin roll?
A: Absolutely. Wrap it tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
Baking this Pumpkin Roll Cake will fill your home with cozy autumn aromas and delight your taste buds with every spiced, creamy bite. This recipe is perfect for fall celebrations, holiday gatherings, or just a sweet treat on a chilly day. You’ll find joy in both the baking process and, most importantly, the delicious results!