Introduction
Hi guys, welcome back ! Today, I’m thrilled to share a recipe that’s both incredibly easy and absolutely delicious—my Pumpkin Roll Cake! This dessert is perfect for fall and the holidays, offering a light, fluffy cake filled with a creamy, tangy cream cheese filling. Whether you’re hosting a gathering or just want a sweet treat for yourself, this cake is sure to impress. So grab your apron and let’s get baking!
Ingredients
For the Cake:
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pumpkin pie spice extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
A pinch of salt
1 tablespoon vegetable oil
1 cup pumpkin puree
For the Cream Cheese Filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice extract (optional)
For Dusting:
Powdered sugar (for dusting the cake before serving)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cake Batter:
Sift 3/4 cup of granulated sugar into a large mixing bowl.
Add 3 room temperature eggs and 1 teaspoon of pumpkin pie spice extract to the sugar. Beat on medium speed for 2 minutes until the mixture is light and fluffy.
In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 3/4 teaspoon of ground cinnamon, 3/4 teaspoon of pumpkin pie spice, and a pinch of salt.
Gradually add the dry ingredients to the egg mixture, mixing on low speed. Add 1 tablespoon of vegetable oil and 1 cup of pumpkin puree, mixing until well combined.
Bake the Cake:
Grease an 18x13-inch baking sheet (or a 10x15-inch sheet if that’s what you have) and line it with parchment paper.
Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
Bake for 15-18 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool and Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once baked, carefully flip the cake onto the powdered sugar-dusted towel and remove the parchment paper.
Roll the cake up with the towel, starting from one short end. Let it cool completely, about 30 minutes.
Prepare the Cream Cheese Filling:
In a medium bowl, beat together 4 tablespoons of butter and 8 ounces of cream cheese until smooth.
Add 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of pumpkin pie spice extract if using. Beat until the mixture is smooth and fluffy.
Assemble the Cake:
Unroll the cooled cake carefully.
Spread the cream cheese filling evenly over the cake.
Roll the cake back up without the towel, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.
Serve:
Before serving, dust the cake with additional powdered sugar. You can also top with whipped cream if you like.
Slice and enjoy your delicious pumpkin roll cake!
Nutritional Information (Approximate per Serving):
Calories: 320
Carbs: 30g
Fat: 20g
Protein: 5g
Conclusion
And there you have it—my scrumptious Pumpkin Roll Cake that’s perfect for any fall occasion or holiday feast! I hope you enjoyed this recipe as much as I did making it. It’s super easy to whip up and the combination of pumpkin and cream cheese is just heavenly. If you try this recipe, please give it a big thumbs up and share it with your friends and family. Don’t forget to comment so you don’t miss out on any of my future recipes. Thanks for watching, and I’ll see you in my next article. Happy baking!
Created by : Cooking Con Claudia
Introduction
Hi guys, welcome back ! Today, I’m thrilled to share a recipe that’s both incredibly easy and absolutely delicious—my Pumpkin Roll Cake! This dessert is perfect for fall and the holidays, offering a light, fluffy cake filled with a creamy, tangy cream cheese filling. Whether you’re hosting a gathering or just want a sweet treat for yourself, this cake is sure to impress. So grab your apron and let’s get baking!
Ingredients
For the Cake:
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pumpkin pie spice extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
A pinch of salt
1 tablespoon vegetable oil
1 cup pumpkin puree
For the Cream Cheese Filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice extract (optional)
For Dusting:
Powdered sugar (for dusting the cake before serving)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cake Batter:
Sift 3/4 cup of granulated sugar into a large mixing bowl.
Add 3 room temperature eggs and 1 teaspoon of pumpkin pie spice extract to the sugar. Beat on medium speed for 2 minutes until the mixture is light and fluffy.
In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 3/4 teaspoon of ground cinnamon, 3/4 teaspoon of pumpkin pie spice, and a pinch of salt.
Gradually add the dry ingredients to the egg mixture, mixing on low speed. Add 1 tablespoon of vegetable oil and 1 cup of pumpkin puree, mixing until well combined.
Bake the Cake:
Grease an 18x13-inch baking sheet (or a 10x15-inch sheet if that’s what you have) and line it with parchment paper.
Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
Bake for 15-18 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool and Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once baked, carefully flip the cake onto the powdered sugar-dusted towel and remove the parchment paper.
Roll the cake up with the towel, starting from one short end. Let it cool completely, about 30 minutes.
Prepare the Cream Cheese Filling:
In a medium bowl, beat together 4 tablespoons of butter and 8 ounces of cream cheese until smooth.
Add 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of pumpkin pie spice extract if using. Beat until the mixture is smooth and fluffy.
Assemble the Cake:
Unroll the cooled cake carefully.
Spread the cream cheese filling evenly over the cake.
Roll the cake back up without the towel, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.
Serve:
Before serving, dust the cake with additional powdered sugar. You can also top with whipped cream if you like.
Slice and enjoy your delicious pumpkin roll cake!
Nutritional Information (Approximate per Serving):
Calories: 320
Carbs: 30g
Fat: 20g
Protein: 5g
Conclusion
And there you have it—my scrumptious Pumpkin Roll Cake that’s perfect for any fall occasion or holiday feast! I hope you enjoyed this recipe as much as I did making it. It’s super easy to whip up and the combination of pumpkin and cream cheese is just heavenly. If you try this recipe, please give it a big thumbs up and share it with your friends and family. Don’t forget to comment so you don’t miss out on any of my future recipes. Thanks for watching, and I’ll see you in my next article. Happy baking!
Created by : Cooking Con Claudia
