Welcome to the delightful world of dessert-making! There’s something exceptionally heartwarming about a lusciously soft and sweet pumpkin cake roll, especially when the leaves are falling and a crisp autumn air wraps around us. Imagine a tender, spiced pumpkin cake filled with a creamy, sweet layer, that each bite makes you feel like you’re giving your taste buds a little autumnal hug.
This is not just a cake; it's a blend of cozy, sweet, and comforting flavors wrapped in a delightful spiral, perfect for celebrating the enchanting fall season and creating warm memories around the table.
Why This Recipe Works
One of the most wonderful aspects of this pumpkin cake roll recipe lies in its ability to blend simplicity with decadence. The cake itself, imbued with autumnal spices like cinnamon and nutmeg, is moist and flavorful, providing a lovely contrast to the velvety cream cheese filling. While it might look fancy once rolled and sliced, showcasing those beautiful spirals of cake and cream, the process of creating it is surprisingly straightforward. Novices and seasoned bakers alike will find joy in baking this treat, as it doesn’t demand any intricate techniques yet yields a visually impressive and scrumptious result.
The pumpkin cake roll is not only a testament to your baking prowess but also a versatile centerpiece suitable for various occasions. Be it a casual family gathering, a thanksgiving feast, or a festive fall party, this dessert carries a universal appeal, fitting perfectly into any autumnal celebration. Its warm, spiced pumpkin flavor universally symbolizes the essence of fall, while the creamy filling adds an indulgent touch, making each bite a small celebration in itself. Furthermore, this dessert can be personalized with additions like chopped nuts, a sprinkle of cinnamon, or a drizzle of caramel, allowing you to make it uniquely yours while maintaining its classic charm.
Ingredients
Pumpkin Puree: It’s the star ingredient, providing moisture and a distinct autumn flavor.Substitute: Sweet potato puree can work as an alternative.
Eggs: Eggs act as binders and provide structure.Substitute: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water = 1 egg) or other egg replacers.
Flour: Creates the basic structure of the cake.Substitute: Gluten-free flour or almond flour for gluten sensitivity.
Sugar: Adds sweetness and helps in caramelizing the surface.Substitute: Honey, maple syrup, or artificial sweeteners as per preference.
Cream Cheese: Used for the creamy filling, offering a smooth, rich texture.Substitute: Mascarpone cheese or a non-dairy cream cheese for a different texture or dietary preference.
Tips
- Ensure the cake is fully cooled before rolling to prevent cracking.
- Sift the flour to prevent lumps in the batter.
- Don’t overmix the batter, as it can make the cake dense.
- Roll the cake in a towel while it’s still warm to help it hold its shape.
- Allow the cream cheese to come to room temperature before making the filling, ensuring smoothness.
How to Serve
A pumpkin cake roll serves as a delightful, seasonal dessert with its spicy and sweet notes, perfectly accompanied by the rich, creamy filling. This rolled delight not only satisfies the taste buds but also presents beautifully when sliced, revealing its swirled interior. Serving it chilled helps maintain its form and enhances the richness of its flavors.
- A La Mode: Add a scoop of vanilla ice cream beside a slice.
- Spiced Whipped Cream: Top or side-serve with whipped cream infused with pumpkin pie spice.
- With Nuts: Sprinkle chopped pecans or walnuts on top for an added crunch and nutty flavor.
Similar Recipes
Instant Pot Pumpkin Cheesecake
Pumpkin Cake Roll
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- Filling: 8 ounces cream cheese 1 cup powdered sugar, 6 tablespoons butter, 1 teaspoon vanilla extract, and 2 tablespoons sour cream
Instructions
- Preheat the oven to 375°F (190°C). Grease and flour a 15x10-inch jelly-roll pan.
- In a bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a larger bowl, beat together eggs, sugar, vanilla, and pumpkin until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until well blended.
- Spread the batter evenly into the prepared pan and bake for 13-15 minutes.
- Lay out a clean kitchen towel, sprinkle with powdered sugar, and invert the hot cake onto it. Carefully roll the cake up in the towel and let it cool completely.
- While the cake is cooling, mix cream cheese, powdered sugar, butter, vanilla, and sour cream until smooth for the filling.
- Once the cake is cooled, unroll gently, spread the cream cheese filling, and re-roll. Refrigerate for at least an hour before slicing and serving.
Nutrition
Notes
- Ensure the cake is fully cooled before rolling to prevent cracking.
- Sift the flour to prevent lumps in the batter.
- Don’t overmix the batter, as it can make the cake dense.
- Roll the cake in a towel while it’s still warm to help it hold its shape.
- Allow the cream cheese to come to room temperature before making the filling, ensuring smoothness.