Description
Discover how to make the perfect pumpkin roll cake! This easy guide for 2024 includes tips, variations, and everything you need for this fall favorite.
Ingredients
Scale
- Base recipe:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting)
- For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until light and fluffy. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 13-15 minutes, or until the cake springs back when gently touched.
- While the cake is baking, prepare the filling. In a medium bowl, beat the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
- Once the cake is done, remove it from the oven and let it cool slightly. While it’s still warm, dust a clean kitchen towel with powdered sugar.
- Carefully invert the cake onto the towel and peel off the parchment paper. Starting from one end, gently roll the cake up with the towel. Let it cool completely.
- Once cooled, unroll the cake and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up, without the towel.
- Dust the top with powdered sugar and slice into pieces. Serve and enjoy!
- Prep Time: 20 min
- Cook Time: 15 min