Pumpkin Roll Cake – recipesmakerr

If you’re looking for a dessert that screams autumn comfort or just want a show-stopping treat for any occasion, the Pumpkin Roll Cake is a must-try. With a soft, spiced pumpkin sponge and a rich cream cheese filling, this cake is as beautiful as it is delicious.

🍴 Ingredients

For the Cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For Dusting:

Powdered sugar (optional)

🥣 Instructions

Step 1: Preheat and Prepare

Preheat oven to 375°F (190°C).
Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.

Step 2: Make the Pumpkin Cake

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, beat eggs and sugar until thick and pale.
Add pumpkin puree and vanilla extract and mix until combined.
Gently fold in the dry ingredients until just combined—don’t overmix.

Step 3: Bake the Cake

Pour the batter into the prepared pan, spreading evenly.
Bake for 15–20 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

While the cake bakes, lay a clean kitchen towel and dust it with powdered sugar.
Once baked, immediately invert the cake onto the towel. Carefully peel off the parchment.
Starting from the short end, roll the cake with the towel and let it cool completely.

Step 5: Prepare the Filling

Beat together cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.

Step 6: Assemble the Roll

Unroll the cooled cake carefully. Spread the cream cheese filling evenly.
Roll the cake again (without the towel) and place seam-side down on a serving platter.
Dust with powdered sugar before slicing.

💡 Tips & Variations

Flavor boost: Add 1/4 teaspoon of ground ginger or allspice to the cake batter.
Nutty touch: Sprinkle chopped pecans or walnuts into the filling for extra texture.
Make ahead: Cake can be wrapped in plastic wrap and refrigerated for up to 2 days—even better the next day!
Frosting variation: Swap cream cheese filling with whipped cream and a touch of cinnamon for a lighter version.

🌟 Why You’ll Love This Pumpkin Roll Cake

Soft, spiced sponge: Perfect balance of pumpkin and autumn spices
Creamy, sweet filling: Rich without being overpowering
Impressive presentation: Looks like a bakery masterpiece but easy to make at home
Perfect for holidays: Ideal for Thanksgiving, Halloween, or cozy fall gatherings