Pumpkin Cake Roll
User Reviews
5
Pumpkin Cake Roll
Description
The Pumpkin Cake Roll features a spongy cake made from pumpkin puree, sugar, eggs, and a mix of flour, leavening, and pumpkin pie spice. The batter is baked thinly in a jelly roll pan, then inverted and rolled while still warm in a clean tea towel to avoid cracking. After cooling, the cake is unrolled and spread with pumpkin-flavored cream cheese frosting before rolling tightly again for serving. The topping of powdered sugar and pumpkin pie spice adds a final touch of flavor. This preparation focuses on a tender texture with balanced pumpkin and spice notes.
Baking at a moderate temperature ensures the cake springs back to the touch and has a spongy feel, important for rolling without breakage. The cream cheese frosting adds richness and complements the pumpkin spice taste. The technique of rolling the cake with the towel immediately after baking helps it maintain flexibility. The final chilled roll can be sliced for dessert portions, highlighting layers of cake and frosting.
This Pumpkin Cake Roll is well suited for serving at seasonal celebrations or autumn-inspired menus. Its flavor profile and texture make it a satisfying dessert option that combines the moistness of pumpkin with a creamy, spiced frosting.
Ingredients
Cake
- 2/3 cup pumpkin puree
- 1 cup sugar
- 3 egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt coarse
Frosting
- 1 1/2 cups cream cheese frosting pumpkin
Topping
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 375 degrees. Line a 11x15 or 9x13 rimmed sheet pan with parchment paper.
- In a medium mixing bowl, combine flour, baking powder, baking soda, coarse Kosher salt and pumpkin pie spice, whisking or sifting to combine. Set aside.
- In a large mixing bowl, beat together pumpkin puree, sugar, eggs and vanilla extract. Slowly add dry ingredients until combined.
- Pour into prepared jelly roll pan, smoothing with a spatula.
- Bake for 12-13 minutes or until it springs back to the touch and looks spongy.
- Remove and gently run a butter knife around the edges to loosen.
- Immediately invert onto a clean tea towel.
- Peel back parchment paper. Roll hot cake in tea towel.
- Set aside to cool fully.
- After cake has cooled, unroll, removing tea towel. Spread pumpkin cream cheese frosting all the way to the edges of your cake.
- Gently, but tightly roll back up (without the towel).
- Set it seam down on a serving platter and refrigerate until ready to serve.
- When ready to serve, mix together pumpkin spice spice and powdered sugar. Sprinkle on top of the cake. If you do this before serving, it will just absorb into the cake since it is super moist.
- Slice into 1-2 inches pieces and serve with vanilla ice cream or whipped cream.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 507mg | 21% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 3267IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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