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1st Try Pumpkin Roll Cake Magic

Pumpkin Roll Cake
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This pumpkin roll cake is a soft sponge cake filled with creamy cream cheese frosting. It is a classic fall dessert. You bake the cake in a jelly roll pan, then roll it with the filling. The result is a beautiful spiral slice.

Ingredients

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  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan. Line it with parchment paper and grease the paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 3 minutes. Stir in pumpkin puree and 1 teaspoon vanilla.
  4. Fold the flour mixture into the pumpkin mixture until just combined. Spread the batter evenly into the prepared pan.
  5. Bake for 13 to 15 minutes, until the cake springs back when touched. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
  6. As soon as the cake comes out of the oven, loosen it from the pan edges. Invert the cake onto the sugared towel. Peel off the parchment paper. Roll the cake and towel together from the short end. Let cool completely on a wire rack.
  7. For the filling, beat cream cheese, butter, powdered sugar, and 1 teaspoon vanilla until smooth.
  8. Once the cake is cool, unroll it carefully. Spread the filling evenly over the cake, leaving a 1-inch border on the edges. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

  • Chill the cake before slicing for cleaner cuts.
  • You can add chopped pecans or walnuts to the filling if desired.
  • Store leftover roll in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-roll-cake/