Pumpkin Roll Cake with Cream Cheese Filling
Fall is the perfect time to enjoy the warm flavors of pumpkin, and nothing captures that spirit quite like a delightful Pumpkin Roll Cake with Cream Cheese Filling. This dessert is a showstopper at gatherings and a delicious treat at home. With its moist pumpkin cake and creamy filling, it makes for a sweet finish to any meal. 🥧🍂
Why make this recipe?
Why should you make this pumpkin roll cake? First, it’s an impressive dessert that looks beautiful and tastes amazing. The combination of spices and pumpkin creates a cozy flavor, perfect for autumn. Plus, the cream cheese filling adds a rich creaminess that balances the sweetness, making each bite irresistible. This recipe is also a great way to use up leftover pumpkin puree, and it’s surprisingly easy to prepare! 🎃
How to prepare Pumpkin Roll Cake
Ingredients:
- 3 large eggs (room temperature) 🥚
- 150 g (3/4 cup) granulated sugar 🍬
- 120 g (1/2 cup) pumpkin puree (unsweetened) 🎃
- 1 tsp vanilla extract 🍮
- 95 g (3/4 cup) all-purpose flour 🌾
- 1 tsp baking powder 🧪
- 1/2 tsp baking soda 🧂
- 1/2 tsp salt 🧂
- 1 tsp ground cinnamon 🌰
- 1/2 tsp ground ginger 🌿
- 1/4 tsp ground nutmeg 🌾
- 225 g (8 oz) cream cheese, softened 🧀
- 60 g (1/4 cup) unsalted butter, softened 🧈
- 1 tsp vanilla extract 🍮
- 150 g (1 1/4 cups) powdered sugar 🍬
- Whipped cream (for topping) 🍦
- Chocolate shavings or curls 🍫
Instructions:
- Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until thick and light in color.
- Add the pumpkin puree and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, folding gently until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 13-15 minutes or until the cake springs back when lightly pressed.
- Remove from the oven and immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar.
- Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
- For the filling, beat the softened cream cheese and butter together until smooth. Add vanilla extract and powdered sugar, beating until creamy.
- Unroll the cooled cake and spread the cream cheese filling evenly over the top.
- Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least one hour before serving.
- Slice the pumpkin roll and serve topped with whipped cream and chocolate shavings. Enjoy! 🍰✨
How to serve Pumpkin Roll Cake
Serving Pumpkin Roll Cake is simple! Just slice it into 1-inch pieces and arrange them on a platter. You can add a dollop of whipped cream on top and sprinkle with chocolate shavings or curls for an extra touch of elegance. It’s perfect for gatherings, holiday celebrations, or cozy family dinners. 🎉
How to store Pumpkin Roll Cake
To store your Pumpkin Roll Cake, keep it wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze the cake (before adding the whipped cream) for up to 2 months. Just thaw it in the refrigerator before serving! ❄️
Tips for preparing Pumpkin Roll Cake
- Make sure your eggs are at room temperature; they will whip up better!
- Don’t skip the step of rolling the cake immediately after baking—it helps keep its shape and prevents cracking.
- Feel free to experiment with spices! You can add more cinnamon or ginger to suit your taste.
Variations
- For a chocolate twist, add cocoa powder to the cake batter along with the flour.
- You could also use a different filling, like chocolate ganache or a spiced whipped cream, for a unique flavor.
FAQs
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works great for this recipe. Just make sure it’s pure pumpkin without any added sugars or seasonings.
2. How do I know when the cake is done baking?
The cake is done baking when it springs back to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs.
3. Can I make this cake ahead of time?
Absolutely! You can make the pumpkin roll a day in advance and store it in the refrigerator. It tastes even better after a day as the flavors meld together!