Easy and Delicious Cream Cheese Pumpkin Roll Cake
Ah, fall—the season of cozy sweaters, colorful leaves, and, of course, pumpkin everything! I remember the first time I made a pumpkin roll cake. Honestly, it was a chaotic kitchen adventure. I was attempting to impress everyone at a potluck, convinced that bringing something unique would elevate my status from “mildly interesting” to “culinary genius.” Spoiler alert: it did, even if the road to that moment was paved with flour-covered counters and a few “oops” moments.
Picture it: the kitchen filled with the warm aroma of spices and baking cake. The golden-brown edges of the roll were peeking out from the oven, and I could hardly contain my excitement. However, things took a sharp turn when I realized that I had misread the directions and accidentally added double the baking powder! I didn’t expect that little hiccup; my pumpkin roll was on its way to becoming a flat pancake. Luckily, with a quick adjustment and a dash of luck, it turned into the soft, spongy masterpiece I had envisioned.
This Cream Cheese Pumpkin Roll Cake has become one of my go-to recipes for fall. It’s not just about the cake itself; it’s tied to memories—laughter-filled evenings spent with family and friends around the dining table, sharing our culinary triumphs (and disasters). Each bite is more than just a delicious treat; it’s a slice of comfort that feels like a warm hug on a chilly evening.
If you’re ready to whip this delightful cake up in your own kitchen, let’s dive into this recipe! I promise it’s easier than it looks—and probably less messy than my first attempt.
Why You’ll Love This Recipe
- Easy to Make: Don’t let the term "roll" scare you! It’s simpler than it looks and is perfect even for beginner bakers.
- Perfect for Fall: The spices mingle wonderfully with the pumpkin, making it feel like fall on a plate.
- Impressive Dessert: Even if you’re not a pro in the kitchen, this will make you look like one.
- Comfort Food: Seriously, it feels like a hug in a bowl, bringing warmth and nostalgia.
- Great Leftovers: If you happen to have any leftover (doubtful!), this keeps well in the fridge.
- Picky Eater Approved: This cake is so good that even the pickiest of eaters will be asking for seconds.
What Makes This Recipe Special?
Let’s talk about the wow-factor in this recipe. First and foremost, pumpkin puree brings that rich, earthy flavor that pairs beautifully with warm spices like cinnamon and nutmeg. This isn’t just cake; it’s a dance of flavor on your taste buds!
And then, there’s the cream cheese filling which adds this luscious, tangy richness. As you roll it up, the cake envelops this heavenly filling, creating a delightful bite every time. This combination of flavors makes the cake not just another seasonal dessert but a real show-stopper worthy of any gathering. You can see why this recipe has found its way into my heart (and belly!).
Ingredients
To get started, here’s what you’ll need for this delightful recipe:
- 3 large eggs (at room temperature): They help give your cake a light, airy texture. Trust me, room temperature is best; it makes a noticeable difference!
- 150 g granulated sugar: Sweetness is key, and this is what makes the flavors pop.
- 120 g pumpkin puree (unsweetened): Use good quality. Make your own or go with a brand you love—your choice!
- 1 teaspoon vanilla extract: A hint of vanilla complements the pumpkin and spices perfectly.
- 95 g flour: Essential for structure. Don’t skip the sifting!
- 1 teaspoon baking powder: This helps the cake rise. Make sure it’s fresh!
- 1/2 teaspoon baking soda: Just a little bit does wonders, enhancing the rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 teaspoon cinnamon: The backbone of fall’s flavor profile, warm and inviting.
- 1/2 teaspoon ginger: Adds a lovely spiciness.
- 1/4 teaspoon nutmeg: Just a pinch for that warm aftertaste.
- 225 g cream cheese, softened: The star of the show! Smooth and creamy.
- 60 g unsalted butter, softened: Adds richness; always a good idea!
- 150 g powdered sugar: Sweet and soft; this makes your cream cheese filling divine.
- Whipped cream for decoration: Because who can resist a dollop of whipped cream?
- Chocolate shavings or curls for decoration: Optional, but they add a sophisticated touch.
Personal Tip: Keep an eye on your spices. Fresh spices elevate this cake to another dimension. Old, stale spices? Yikes—what a letdown!
How to Make It Step-by-Step
Alright, here we go! Gather your ingredients and let’s get baking.
Step 1: Preheat and Prepare
First things first, preheat your oven to 180°C (350°F). Greasing your 25×38 cm (10×15 inch) rolling pan and lining it with parchment paper is crucial—it ensures your cake won’t stick and come apart as you roll it. Pro tip: Make sure you grease up the parchment as well!
Step 2: Mix It Up
In a large mixing bowl, beat those three eggs and 150 g of granulated sugar until thick and pale—about 3-5 minutes. The mixture should look a bit fluffy and increase in volume; this part always fascinates me! It’s like magic. Now, add in 120 g pumpkin puree and 1 teaspoon vanilla extract and mix until smooth. The smell? Oh, just wait!
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the 95 g flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg. Sifting helps prevent lumps and ensures everything combines smoothly. Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix—your batter will thank you for being gentle!
Step 4: Bake the Cake
Spread the batter onto the prepared baking sheet. It should fill out evenly. Pop it into the oven and bake for about 12–14 minutes. Your kitchen will fill with the warm, inviting scents of fall.
The edges should be just slightly golden. Now here’s a critical moment: while the cake is still warm, sprinkle a generous layer of powdered sugar over the cake and carefully roll it up with a clean kitchen towel from the short end. Remove the parchment paper as you roll; you want the cake to cool like this.
Step 5: Make the Cream Cheese Filling
While the cake is cooling, let’s make that luscious cream cheese filling. In a bowl, beat together the 225 g cream cheese, 60 g unsalted butter, and a splash of 1 teaspoon vanilla extract until smooth. Slowly add in 150 g powdered sugar and continue to beat until it’s fluffy and dreamy. You might have to stop and taste it before using—no judgment here!
Step 6: Unroll and Fill
Once your cake is fully cooled, gently unroll it to reveal that beautiful, golden sponge. Spread the cream cheese filling evenly on top, making sure to reach the ends (but not too close—you don’t want it spilling out). Now, it’s time to roll it back up tightly—this time sans the towel. Trim the edges if necessary to create a clean look.
Step 7: Decorate and Chill
Cover the outside with whipped cream for decoration. If you’re feeling fancy, garnish with chocolate curls or shavings. Trust me; this step might seem extra, but it elevates the cake.
For the best results, chill your pumpkin roll in the refrigerator for 1–2 hours before slicing. This helps it set and makes your slices look even prettier when cut.
Tips for Best Results
- Room Temperature Ingredients: Allow your eggs and cream cheese to come to room temperature before starting. It helps everything mix more smoothly!
- Don’t Rush the Cooling: I once tried to rush this step and ended up with a messy filling explosion. Let it cool completely to avoid that kitchen disaster.
- Use Quality Spices: Fresh spices yield the best flavor, so treat yourself to a fresh batch.
- Chill Before Cutting: Trust me; a chilled roll is easier to cut and looks stunning.
Ingredient Substitutions & Variations
- Gluten-Free: Substitute the all-purpose flour with a good gluten-free blend. I’ve had success using one-to-one blends available at the store.
- Dairy-Free: Swap out cream cheese for a dairy-free version (or a nut-based alternative) and use dairy-free butter.
- Add-ins: Consider stirring in some chopped nuts or chocolate chips into your batter for extra texture and flavor.
Serving Suggestions
Serve your delicious pumpkin roll cake with a hot cup of coffee or spiced tea. Honestly, this pairing makes for the perfect cozy night in! If you want to make it even more special, throw on a rom-com movie. The comfort vibes are real!
Try serving it along with a scoop of vanilla ice cream for those who love a little extra sweetness. Add a drizzle of caramel sauce and watch people swoon!
How to Store and Reheat Leftovers
If by any chance you find yourself with leftovers (seriously, good luck with that!), place the cake in an airtight container in the fridge. It will stay fresh for about 3–5 days. To reheat, you can microwave a slice for a few seconds if you fancy it warm. Just be cautious; no one wants a dry piece of cake.
Make-Ahead and Freezer Tips
This cake also freezes beautifully! After making and cooling the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving.
Common Mistakes to Avoid
- Skipping the Cooling Step: Rolling the cake while it’s still hot helps retain its shape. Don’t you dare skip this!
- Over-baking: Keep an eye on it while it’s in the oven. Overbaking leads to a dry cake, and we want to avoid that calamity.
- Too Much Filling: It’s tricky, but don’t overfill. Too much cream cheese filling will spill out when you roll—make sure you keep it even.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s well pureed and unsweetened.
How do I serve this cake?
Slice it into generous pieces, and serve it cold or at room temperature. Don’t forget the whipped cream!
Can I make this in advance?
Yes! Make it a day or two in advance. It just gets better as it sits!
Cooking Tools You’ll Need
- Mixing bowls (both large and small)
- Electric mixer or whisk (good luck if you’re whisking by hand!)
- Rubber spatula
- Rolling pin (optional, for flattening the cake)
- Scraper or sharp knife for trimming edges
- Baking sheet (25×38 cm or 10×15 inch)
- Parchment paper
Final Thoughts
There’s something truly magical about the process of baking, especially when it ties into fond memories and joyful gatherings. Making a Cream Cheese Pumpkin Roll Cake isn’t just about the ingredients; it’s about sharing warmth and love with those around us. Each bite transports me right back to those kitchen adventures, filled with laughs and a sprinkle of flour.
If you try this recipe or put your spin on it, I’d love to hear your stories. Share your version or any tips you have! If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!
Cream Cheese Pumpkin Roll Cake
Ingredients
For the Cake
- 3 large large eggs (at room temperature) Room temperature for best results.
- 150 g granulated sugar Key for sweetness.
- 120 g pumpkin puree (unsweetened) Use good quality.
- 1 teaspoon vanilla extract Enhances the flavor.
- 95 g flour Essential for cake structure.
- 1 teaspoon baking powder Ensure freshness.
- 1/2 teaspoon baking soda Enhances cake rise.
- 1/2 teaspoon salt Balances sweetness.
- 1 teaspoon cinnamon Warm fall flavor.
- 1/2 teaspoon ginger Adds spiciness.
- 1/4 teaspoon nutmeg For warmth.
For the Cream Cheese Filling
- 225 g cream cheese, softened Star of the show.
- 60 g unsalted butter, softened Adds richness.
- 150 g powdered sugar Makes the filling divine.
- 1 teaspoon vanilla extract For flavor in the filling.
For Decoration
- Whipped cream For topping.
- Chocolate shavings or curls Optional but recommended.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease your 25x38 cm (10x15 inch) rolling pan and line it with parchment paper, greasing the parchment as well.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3–5 minutes.
- Add the pumpkin puree and vanilla extract and mix until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spread the batter onto the prepared baking sheet and bake for about 12–14 minutes until golden.
- While the cake is warm, sprinkle powdered sugar on top and carefully roll it up with a clean kitchen towel.
Making the Filling
- Beat together the cream cheese, unsalted butter, and vanilla extract until smooth.
- Slowly add the powdered sugar and beat until fluffy.
Assembly
- Unroll the cooled cake and spread the cream cheese filling evenly, then roll it back up tightly.
- Cover the outside with whipped cream and garnish with chocolate shavings if desired.
- Chill in the refrigerator for 1-2 hours before slicing.
