Description
Indulge in the perfect fall treat with our Pumpkin Roll Cake recipe filled with luscious cream cheese. Learn how to make this delightful dessert today!
Ingredients
- 1 1/3 cups (160 g) all-purpose flour
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (3 ml) ground nutmeg
- 1/2 teaspoon (3 ml) salt
- 1 cup (200 g) white sugar
- 3 large eggs
- 2/3 cup (160 g) pumpkin puree
- 1 (8 ounce (227 g)) package cream cheese, softened
- 1 cup (120 g) confectioners’ sugar
- 1/4 cup (60 g) unsalted butter, softened
- 1 tablespoon (15 ml) pumpkin puree
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Set your oven to a temperature of 375°F (190°C). Prepare a 10×15-inch jelly roll pan by greasing it and covering it with waxed paper.
- To prepare the cake, in a medium bowl, mix together the flour, cinnamon, baking powder, ginger, nutmeg, and salt.
- In a large bowl, use an electric mixer to beat the sugar and eggs until they are thoroughly combined. Mix in the pumpkin purée. Gradually incorporate the flour mixture and stir until just combined. Pour the batter into the prepared pan.
- Bake the cake in the oven until a toothpick inserted in the center emerges clean, approximately 15 minutes. Take it out of the oven and allow it to cool in the pan for 10 minutes.
- Carefully invert the cake onto a clean kitchen towel. Peel off and discard the waxed paper. Starting from the short edge, roll up the cake along with the towel into a log shape; allow it to cool completely, around 30 minutes.
- As the cake cools, prepare the filling by beating together the cream cheese, confectioners’ sugar, butter, pumpkin purée, and vanilla until smooth.
- Lay a large piece of plastic wrap on your work surface. Gently unroll the cooled cake onto the plastic wrap.
- Spread the filling evenly over the cake, then re-roll the cake without the towel and wrap it snugly with the plastic wrap. Place the filled cake, seam-side down, on a plate and refrigerate until thoroughly chilled, about 2 hours.
Notes
- – Ensure the cream cheese is at room temperature for a smooth filling texture.
- – Use pumpkin puree in both the cake batter and filling for a consistent flavor profile.
- – Sprinkle additional confectioners’ sugar on the pumpkin roll for an attractive finish.
