This pumpkin roll cake is a soft, fluffy cake infused with warm spices and filled with a smooth vanilla cream cheese frosting. It’s the perfect dessert for fall, combining the sweetness of pumpkin and the richness of cream cheese in every bite. With its rolled presentation, it looks just as impressive as it tastes. The cake is light yet flavorful, and the creamy filling makes it irresistible. Perfect for any autumn gathering or holiday table, this cake will quickly become a favorite.
Why You’ll Love This Recipe
This pumpkin roll cake is ideal for lovers of fall flavors. The moist pumpkin cake is packed with cinnamon and pumpkin pie spice, giving it a warm and comforting flavor. The cream cheese frosting inside adds a rich, sweet contrast that complements the spiced cake perfectly. This cake isn’t just delicious—it also looks stunning, with its spiral of frosting inside the rolled cake. Despite its impressive appearance, it’s surprisingly simple to make. The cake is light yet holds together beautifully when rolled, and the final result is a dessert that feels both elegant and cozy.
Perfect Occasion to Make This Recipe
This pumpkin roll cake is perfect for fall celebrations, whether it’s Thanksgiving, Halloween, or simply a cozy gathering with family and friends. It’s a great make-ahead dessert, as you can chill it before serving, making it even easier to slice and enjoy. The cake is also ideal for any autumn-themed potluck or party, where its beautiful presentation and seasonal flavors will shine. If you’re looking for a dessert that’s both festive and satisfying, this pumpkin roll cake is a fantastic choice.
Decoration Tips
For an extra festive touch, dust the top of the pumpkin roll cake with powdered sugar just before serving. You can also drizzle some caramel sauce or melted white chocolate over the top for added sweetness and visual appeal. If you want to enhance the presentation, consider garnishing the cake with a few toasted pecans or walnuts. For a holiday feel, decorate the serving platter with small pumpkins or autumn leaves. Each slice of the roll will reveal the beautiful swirl of frosting, making it as much of a treat for the eyes as it is for the palate.
Ingredients:
For the pumpkin cake:
- 100 g all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 3 large eggs
- 50 g granulated sugar
- 100 g brown sugar
- 165 g pumpkin puree
- 1 tablespoon vanilla extract
- 2 tablespoons powdered sugar (for rolling the cake)
For the cream cheese filling:
- 6 oz (170 g) cream cheese, softened
- 120 g powdered sugar
- 56 g unsalted butter, softened
- 1 teaspoon vanilla extract
Method:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 10×15 inch baking pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and a pinch of salt.
- Mix wet ingredients: In a separate bowl, use a mixer to beat the eggs, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Slowly add the wet ingredients to the dry ingredients and whisk until fully incorporated, with no streaks of flour visible.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare for rolling: While the cake is baking, lay a clean kitchen towel flat on your work surface and dust it with powdered sugar. Once the cake is done, transfer it to a cooling rack for a few minutes, then invert the cake onto the sugared towel. Peel off the parchment paper, and starting from the shorter side, roll the cake up in the towel. Let it cool at room temperature for 15 minutes, then transfer it to the fridge to chill for about an hour.
- Make the cream cheese filling: In a bowl, use a hand mixer to beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract, and mix until you reach a creamy frosting consistency.
- Assemble the cake: After the cake has chilled, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake. Carefully roll the cake back up, using parchment paper to help keep it tight. Wrap the rolled cake in plastic wrap and chill for another hour to set.
- Serve: Once chilled, slice the pumpkin roll cake and serve.
Enjoy! This pumpkin roll cake is perfect for any fall occasion and is sure to impress with its soft texture and creamy filling.
