Delicious Pumpkin Roll Cake Recipe

This Pumpkin Roll Cake is a delightful dessert that combines the flavors of pumpkin, spices, and a creamy cream cheese filling. With a moist and tender cake, rolled up with a sweet cream cheese filling, every bite is a burst of fall flavors. This cake is perfect for Thanksgiving or any fall gathering. It is easy to make and will impress your guests with its beautiful presentation. Follow this recipe to create a showstopping pumpkin dessert that will wow everyone!

Ingredients

• For the Cake:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• Powdered sugar (for dusting)
• For the Filling:
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat eggs and sugar until thick and pale yellow. Add pumpkin and lemon juice, mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
7. When the cake is done, immediately invert onto the prepared kitchen towel. Carefully remove the parchment paper. Starting from the short end, roll the cake up in the towel. Allow it to cool completely on a wire rack.
8. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
9. Gently unroll the cooled cake and spread the cream cheese filling evenly over the cake.
10. Roll the cake back up, without the towel, into a tight spiral.
11. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours before serving.
12. When ready to serve, dust the top of the cake with powdered sugar. Cut into slices and serve chilled.

Interesting Facts