Pumpkin Cake Roll

This classic Pumpkin Cake Roll is a delightful autumn dessert that combines a tender, aromatic sponge cake with a rich, smooth cream cheese filling. The cake itself is infused with warm spices like cinnamon, ginger, and nutmeg, complementing the natural sweetness of the pumpkin puree. Lemon juice adds a subtle brightness to balance the spices. Once baked, the thin cake is gently rolled while warm to set its shape, preventing cracks. The final result is a beautiful spiral of spiced cake and cool, tangy cream cheese, perfect for holiday gatherings, Thanksgiving, or as an elegant treat for afternoon tea. Its easier than it looks and always impresses guests with its professional appearance and comforting, home-baked flavor.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 1254.7

Dietary: Vegetarian

Description

This classic Pumpkin Cake Roll is a delightful autumn dessert that combines a tender, aromatic sponge cake with a rich, smooth cream cheese filling. The cake itself is infused with warm spices like cinnamon, ginger, and nutmeg, complementing the natural sweetness of the pumpkin puree. Lemon juice adds a subtle brightness to balance the spices. Once baked, the thin cake is gently rolled while warm to set its shape, preventing cracks. The final result is a beautiful spiral of spiced cake and cool, tangy cream cheese, perfect for holiday gatherings, Thanksgiving, or as an elegant treat for afternoon tea. Its easier than it looks and always impresses guests with its professional appearance and comforting, home-baked flavor.

Ingredients

3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup Flour
1/2 teaspoon Nutmeg
1 teaspoon Ginger
2 teaspoon Cinnamon
1 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Powdered sugar
6 ounce Cream cheese
4 teaspoon Butter or margarine
1/2 teaspoon Vanilla extract

Directions

1
Preheat oven to 375F (190C). Grease a 15x10-inch jelly roll pan and line with parchment paper; dust lightly with flour.
2
In a large bowl, beat eggs at high speed for 4-5 minutes until thick, pale, and ribbon-like in consistency.
3
Gradually add sugar while beating, then mix in pumpkin puree and lemon juice until combined.
4
In a separate small bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
5
Gently fold the dry ingredients into the pumpkin mixture using a spatula, just until no streaks of flour remain.
6
Spread batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7
While the cake bakes, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
8
Immediately upon removing the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper.
9
Starting from a short end, roll the cake up loosely inside the towel, including the towel in the roll. Let it cool completely on a wire rack.
10
For the filling, beat softened cream cheese, butter, vanilla extract, and powdered sugar in a medium bowl until smooth and creamy.
11
Unroll the cooled cake carefully. Spread the cream cheese mixture evenly over the surface, leaving a small border at the edges.
12
Re-roll the cake tightly but gently, using the towel to help shape it. Wrap in plastic wrap and refrigerate for at least 30 minutes before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1254.7kcal

% Daily Value *
Total Fat 59.3g92%
Saturated Fat 34.0g170%
Cholesterol 270.4mg91%
Sodium 3194.8mg134%
Total Carbohydrate 164.7g55%
Dietary Fiber 2.9g12%
Sugars 124.4g
Protein 18.8g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, cake roll, cream cheese, autumn, thanksgiving, dessert, sponge cake, spices, cinnamon, ginger, nutmeg, rolled cake, holiday baking, easy dessert, fall flavors, cream cheese filling, spiced cake, party dessert, vegetarian, baking

Read it online: https://www.chefs-mate.com/recipe/pumpkin-cake-roll/