pumpkin cake rolls

How to Make a Perfect Pumpkin Roll Cake

A pumpkin roll cake is a delightful fall treat, combining the warmth of pumpkin with the lightness of a rolled sponge cake. Here’s a simple guide to creating this dessert.

Ingredients: For the cake, you’ll need 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, 3 large eggs, 1 cup sugar, ⅔ cup canned pumpkin puree, and 1 tablespoon vegetable oil. For the filling, 8 ounces cream cheese (softened), 1 cup powdered sugar, and 1 teaspoon vanilla extract are key.

Steps:

1. Preheat and Prep: Heat the oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.

2. Mix Dry Ingredients: Whisk flour, baking powder, cinnamon, and salt in a bowl.

3. Make Batter: Beat eggs and sugar until thick. Stir in pumpkin and oil. Gradually fold in the dry mixture until just combined.

4. Bake: Spread batter evenly in the pan and bake for 13–15 minutes, until a toothpick comes out clean.

5. Prepare Filling: While baking, beat cream cheese, powdered sugar, and vanilla until smooth.

6. Assemble: Immediately invert the cake onto a towel dusted with powdered sugar. Peel off parchment, spread filling evenly, and roll tightly. Chill for 1 hour before slicing.

Serve chilled, and enjoy the perfect blend of pumpkin and creaminess in every bite!