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Delightful Pumpkin Roll Cake Recipe for Fall Gatherings

Pumpkin Roll Cake Recipe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

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
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare the baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. In a separate large bowl, beat the eggs and sugar until thick and pale.
  4. Add the pumpkin puree and vanilla extract to the egg mixture and blend well.
  5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 15-20 minutes, or until a toothpick comes out clean from the center.
  8. Once baked, let it cool for a few minutes, then invert the cake onto a clean kitchen towel dusted with powdered sugar.
  9. Carefully roll the cake while it's still warm, using the towel to guide it.
  10. Let the rolled cake cool completely at room temperature.
  11. Prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla until smooth.
  12. Unroll the cooled cake carefully and spread the filling evenly across the surface.
  13. Re-roll the cake with the filling inside and wrap it tightly in plastic wrap.
  14. Chill the rolled cake in the refrigerator for at least one hour before slicing.
  15. Slice, serve, and enjoy your beautifully rolled pumpkin cake!