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Amazing Pumpkin Roll Cake, 1 Easy Recipe

Pumpkin Roll Cake
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Create a delicious Pumpkin Roll Cake, a classic fall dessert. This recipe combines a moist pumpkin sponge cake with a sweet cream cheese frosting, perfect for holiday gatherings.

Ingredients

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  • For the Cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
  4. Beat in the pumpkin puree and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Pour the batter evenly into the prepared jelly roll pan and spread it out.
  7. Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and generously dust it with powdered sugar.
  9. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
  10. Starting from one of the short ends, carefully roll up the cake and towel together. Let it cool completely on a wire rack.
  11. While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  12. Gradually add the powdered sugar, vanilla extract, and salt, beating until well combined and fluffy.
  13. Once the cake has cooled, unroll it carefully. Spread the cream cheese frosting evenly over the cake, leaving a small border along the edges.
  14. Re-roll the cake, this time without the towel, to create a neat spiral.
  15. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • Ensure your cream cheese and butter are at room temperature for the frosting to combine smoothly.
  • Don’t overbake the cake, as it needs to be flexible enough to roll without cracking.
  • Chill the roll for at least an hour to allow the frosting to set, making it easier to slice.

Nutrition

Find it online: https://tastytipster.com/pumpkin-roll-cake-easy-recipe/