A Taste of Autumn Bliss
Oh, that crisp autumn air! The leaves changing their brilliant hues, the scent of cinnamon and nutmeg drifting from warm kitchens… there’s a magic to this time of year that just feels cozy, doesn’t it? And what better way to embrace that warmth and comfort than with a dessert that perfectly embodies the season? Today, we’re diving into the delightful world of the Pumpkin Roll Cake with Cream Filling – a dessert that’s not just a treat for your taste buds, but a beautiful centerpiece for any fall gathering. Get ready to bake a little piece of autumn heaven!
Why Make This Recipe
This pumpkin roll cake is irresistibly moist and flavorful. It has the perfect balance of tender pumpkin spice cake and a luscious, tangy cream cheese filling. This elegant roll cake looks incredibly impressive but is surprisingly fun to make! It is perfect for fall occasions. From Thanksgiving dinners to cozy family gatherings, this cake is always a crowd-pleaser. You can prepare parts of it in advance to save time on busy days. Even if you are new to roll cakes, our step-by-step guide makes success achievable and delicious.
How to Make Pumpkin Roll Cake with Cream Filling
Making this pumpkin roll cake involves preparing the cake batter, baking it, then rolling it in a sugar-dusted towel. While the cake cools, you prepare the cream filling. Finally, you unroll the cooled cake, spread the filling, and re-roll it before chilling. It is a simple process that yields a beautiful and delicious treat.
Ingredients of Pumpkin Roll Cake with Cream Filling
For the Pumpkin Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (or 1 1/2 teaspoons pumpkin pie spice blend)
- 2 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
For the Cream Filling
- 8 ounces cream cheese (full-fat, softened)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Directions of Pumpkin Roll Cake with Cream Filling
Prepare Your Baking Pan
Grease a 10×15 inch jelly roll pan. Line it with parchment paper, extending slightly over the edges. Grease and flour the parchment paper.
Mix the Pumpkin Cake Batter
In a medium bowl, whisk together flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat eggs and granulated sugar until light and fluffy. Beat in pumpkin puree until well combined. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
Bake the Cake
Spread batter evenly into the prepared pan. Bake at 375°F (190°C) for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
The Rolling Technique
While the cake is baking, prepare a clean kitchen towel by dusting it liberally with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, gently roll the warm cake and towel together. Allow the rolled cake to cool completely on a wire rack. This “trains” the cake to keep its rolled shape.
Prepare the Cream Filling
Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fully incorporated. Stir in vanilla extract. Beat until light and fluffy.
Assemble Your Pumpkin Roll Cake
Gently unroll the cooled cake. Spread the cream filling evenly over the entire surface, leaving a small border at one end. Carefully re-roll the cake, without the towel, starting from the original short end. Wrap the finished Pumpkin Roll Cake with Cream Filling tightly in plastic wrap.
Chill Before Serving
Refrigerate the cake for at least 1-2 hours (or overnight) to allow the filling to set and the flavors to meld.
How to Serve Pumpkin Roll Cake with Cream Filling
A simple dusting of powdered sugar adds an elegant touch. Serve slices with a dollop of fresh whipped cream and a sprinkle of cinnamon. A light drizzle of caramel sauce takes this pumpkin roll cake to the next level. Enjoy with a warm cup of coffee, latte, or chai tea.
How to Store Pumpkin Roll Cake with Cream Filling
Store any leftover pumpkin roll cake tightly covered in the refrigerator for up to 3-4 days. You can also freeze individual slices for longer storage (up to 1-2 months).
Tips to Make Pumpkin Roll Cake with Cream Filling
Do not overbake the cake; an overbaked cake will crack when rolled. Roll the cake immediately out of the oven, this is crucial for flexibility. Use pure pumpkin puree, not pie filling, for the best flavor and texture. Ensure cream cheese and butter are at room temperature for a smooth, lump-free filling. Do not skip dusting the towel with powdered sugar; it prevents sticking.
Variations
Add finely chopped pecans or walnuts to the cake batter or sprinkle on top before serving for a nutty crunch. A pinch of cinnamon or nutmeg in the cream filling enhances the seasonal flavors. Melted chocolate swirled into the filling or drizzled over the top adds a decadent twist. Experiment with a gluten-free all-purpose flour blend for the cake if you need a gluten-free option.
FAQs
Q1: Why did my Pumpkin Roll Cake crack when I unrolled it?
A1: Your pumpkin roll cake likely cracked because you did not roll it while it was warm enough, or you overbaked it, making it drier and less flexible. Make sure to roll it immediately after removing it from the oven, using a sugar-dusted towel.
Q2: Can I make the Pumpkin Roll Cake with Cream Filling ahead of time?
A2: Absolutely! This pumpkin roll cake is an excellent make-ahead dessert. You can prepare and assemble it 1-2 days in advance and store it tightly wrapped in the refrigerator. The flavors often meld even better overnight!
Q3: What is the difference between pumpkin puree and pumpkin pie filling for a Pumpkin Roll Cake?
A3: Pure pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie filling, on the other hand, comes pre-spiced and sweetened, which would throw off the balance of this pumpkin roll cake recipe. Always use pure pumpkin puree unless the recipe specifically states otherwise.
Classic Pumpkin Roll Cake with Cream Filling
Equipment
- 10x15 inch jelly roll pan
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- Clean kitchen towel
- Wire rack
Ingredients
For the Pumpkin Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger or 1 1/2 teaspoons pumpkin pie spice blend
- 2 large eggs
- 1 cup pure pumpkin puree not pumpkin pie filling
For the Cream Filling
- 8 ounces cream cheese full-fat, softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Prepare Your Baking Pan
- Grease a 10x15 inch jelly roll pan, then line it with parchment paper that extends slightly over the edges. Grease and flour the parchment paper as well.
Mix the Pumpkin Cake Batter
- In a medium bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the eggs and granulated sugar until light and fluffy, then beat in the pumpkin puree until well combined. Gradually add the dry ingredients to the wet, mixing until just combined without overmixing.
Bake the Cake
- Spread the batter evenly into the prepared pan and bake at 375°F (190°C) for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
The Rolling Technique
- While the cake bakes, liberally dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the prepared towel, carefully peel off the parchment paper, and gently roll the warm cake and towel together from a short end. Allow the rolled cake to cool completely on a wire rack.
Prepare the Cream Filling
- Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated, then stir in the vanilla extract and beat until the filling is light and fluffy.
Assemble Your Pumpkin Roll Cake
- Gently unroll the cooled cake and spread the cream filling evenly over the entire surface, leaving a small border at one end. Carefully re-roll the cake, without the towel, starting from the original short end, and then wrap it tightly in plastic wrap.
Chill Before Serving
- Refrigerate the cake for at least 1-2 hours, or ideally overnight, to allow the filling to set and the flavors to meld before serving.