Introduction:
Pumpkin Roll Cake is a classic autumn dessert that features a soft, spiced pumpkin sponge cake filled with a rich and tangy cream cheese filling. Rolled into a beautiful spiral, this cake is as visually appealing as it is delicious, combining warm, comforting flavors with a creamy, smooth texture. Pumpkin Roll Cake is perfect for holiday gatherings, family dinners, or any time you crave a sweet, festive treat that captures the essence of fall.
The History of Pumpkin Roll Cake:
The Pumpkin Roll Cake is believed to have roots in the tradition of jelly rolls or Swiss rolls, which originated in Central Europe in the 19th century. This dessert was adapted in America to feature pumpkin, a staple of fall harvests and a beloved flavor of the season. The Pumpkin Roll gained popularity in the U.S. in the mid-20th century as home bakers embraced quick and easy desserts that could be made ahead of time, stored, and transported easily. Today, it remains a favorite for its simplicity, versatility, and festive appeal.
Ingredients Breakdown:
- Pumpkin Sponge Cake:
- ¾ cup of all-purpose flour: Provides the structure of the cake.
- ½ teaspoon of baking powder: Helps the cake rise and stay light.
- ½ teaspoon of baking soda: Aids in leavening and keeps the cake fluffy.
- ½ teaspoon of ground cinnamon: Adds a warm, spicy flavor.
- ½ teaspoon of ground nutmeg: Enhances the autumnal spice notes.
- ¼ teaspoon of ground ginger: Adds a subtle zing.
- ¼ teaspoon of ground cloves: Adds depth and complexity to the spice blend.
- ¼ teaspoon of salt: Balances and enhances the overall flavor.
- 3 large eggs: Provides moisture and structure.
- 1 cup of granulated sugar: Sweetens the cake.
- ⅔ cup of canned pumpkin puree: Adds moisture, flavor, and a tender crumb.
- 1 teaspoon of vanilla extract: Enhances the flavor of the cake.
- Cream Cheese Filling:
- 8 oz of cream cheese, softened: Creates a rich, tangy, and creamy filling.
- 1 cup of powdered sugar: Sweetens the filling and creates a smooth texture.
- 6 tablespoons of unsalted butter, softened: Adds creaminess and richness.
- 1 teaspoon of vanilla extract: Adds flavor and aroma to the filling.
- Extras:
- Powdered sugar for dusting: Adds a finishing touch and helps prevent the cake from sticking while rolling.
Step-by-Step Recipe:
- Prepare the Cake:
- Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 2-3 minutes.
- Add the pumpkin puree and vanilla extract, and mix until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake the Cake:
- Bake for 13-15 minutes, or until the cake springs back when lightly pressed in the center.
- While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
- Immediately after removing the cake from the oven, loosen the edges with a knife and carefully invert it onto the prepared towel. Peel off the parchment paper.
- Roll the Cake:
- Starting from a short side, gently roll the warm cake and towel together into a tight spiral. Allow the rolled cake to cool completely on a wire rack.
- Make the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Roll the Cake:
- Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake (without the towel) into a tight spiral. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
- Serve and Enjoy:
- Before serving, dust the Pumpkin Roll Cake with additional powdered sugar. Slice and enjoy with a cup of coffee or tea!
Tips for the Perfect Pumpkin Roll Cake:
- Roll While Warm: Roll the cake immediately after baking to prevent cracks. Rolling while warm helps the cake keep its shape and prevents it from breaking.
- Use Plenty of Powdered Sugar: Dust the towel generously with powdered sugar to prevent the cake from sticking.
- Allow to Cool Completely: Make sure the cake is completely cooled before filling it with cream cheese to prevent the filling from melting.
- Chill Before Slicing: Chilling the filled cake before slicing ensures clean, beautiful slices.
- Customize the Spices: Adjust the spices to suit your taste; add more cinnamon for warmth or extra ginger for a bit of spice.
Variations and Customizations:
- Chocolate Pumpkin Roll: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist.
- Nutty Pumpkin Roll: Add finely chopped nuts like pecans or walnuts to the batter for added crunch and flavor.
- Gluten-Free Version: Use a gluten-free flour blend to make this cake suitable for those with dietary restrictions.
- Pumpkin Roll with Caramel Drizzle: Drizzle caramel sauce over the top for an extra layer of sweetness and flavor.
- Spiced Cream Cheese Filling: Add a dash of cinnamon or nutmeg to the cream cheese filling for a spiced twist.
Health Considerations and Nutritional Value:
Pumpkin Roll Cake is rich in flavor but can also be high in sugar and fat. To make a lighter version:
- Use reduced-fat cream cheese and less powdered sugar in the filling.
- Substitute some of the sugar with a natural sweetener like maple syrup or honey.
- Opt for whole wheat flour for added fiber, or use a low-carb flour alternative.
FAQ:
- Can I make Pumpkin Roll Cake ahead of time?
Yes, Pumpkin Roll Cake can be made up to 2 days in advance. Store it in the refrigerator wrapped in plastic wrap to keep it fresh. - How should I store Pumpkin Roll Cake?
Store the cake in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil. - Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree can be used instead of canned, but make sure it is well-drained and has a similar consistency to canned puree.
Pumpkin Roll Cake
Pumpkin Roll Cake is a delicious, spiced dessert featuring a tender pumpkin sponge cake filled with a creamy, tangy cream cheese filling. Perfect for fall and holiday celebrations, it's a festive and easy-to-make treat that looks as great as it tastes!
Equipment
- 10×15 jelly roll pan
- Thin kitchen towel
- Mixing Bowls
Ingredients
For the Cake:
- ¼ cup powdered sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ tsp nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 2 tsp vanilla extract
For the Filling:
- 1 package 8 ounces cream cheese at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F and line a 10”x15” jelly roll sheet with parchment paper. Cut the paper so it has an extra inch on the sides, you’ll use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, baking powder, and soda into a medium bowl then whisk together and set aside.
- Combine eggs, vanilla, and granulated sugar in a large bowl then whisk or beat until lighter in color and smooth.
- Add the pumpkin puree and mix until smooth.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be. Bake for 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.
- While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.
- Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color.
- Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.
- Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up. Once the cake is chilled you can dust with powdered sugar and cut with a sharp serrated knife.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Work quickly once your cake is out of the oven. The longer you leave it to sit the harder it will be to roll it.
- Don’t worry about the edges looking perfect, you’ll trim the log before serving and snack on those delicious end pieces.
- You can lay some strips of parchment paper over the cake before dusting with powdered sugar to create a pattern.
- This is a great make ahead dessert! Store in the refrigerator for up to three days or in the freezer for three months.