A Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling just may be the perfect fall pumpkin dessert. I’m no expert at making cake rolls. In fact, this was my first. But I was very pleased with how it turned out and will be making many more in my future.
I did tons of research before making this Pumpkin Cake Roll and found that the ingredients and quantities used in most recipes are virtually identical. There’s some variation in spices and the filling, but for the actual cake batter there’s not a whole lot of difference. Obviously there’s a lot of science that’s involved in producing a cake that has just the right texture and sponginess so that it doesn’t crack when it rolls.
Cake Rolls may look intimidating to make, but they are actually pretty simple. Really the only step to look out for is rolling the cake up in a towel. For best results, do not use a terry cloth type towel. Use a smooth cotton towel like the ones made out of old flour sacks. Also, sprinkle the towel with plenty of powered sugar. An ample amount of sugar really helps keep the cake from sticking to the towel.
I added some finely chopped pecans to the batter, but you can leave them out if you want to go nutless. To the cream cheese filling, I added some whipped topping to lighten it up a bit. The texture, not the calories 😉
Pumpkin Cake Roll is a wonderful dessert to make in advance for the busy holidays. You can even freeze it. Once it has been chilled, it’s super easy to cut into pretty slices for everyone to enjoy.
Pumpkin Cake Roll
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin, not pumpkin pie filling
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 6 tablespoons butter, softened
- 1/2 cup prepared whipped topping
- 1 cup sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Garnish: whipped cream
- Spray a 15X10X1-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Spray parchment with cooking spray with flour (or use butter to grease it and then flour).
- Preheat oven to 375 degrees.
- In a bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
- Using an electric mixer beat eggs at high speed until thick and pale. Slowly add 1 cup sugar. Beat for 5 minutes.
- Using a rubber spatula fold in pumpkin and lemon juice.
- Fold in flour mixture and pecans and pour batter into prepared pan. As you pour, spread the batter to all corners of the pan. If you dump it all in the middle, it will be harder to spread it evenly.
- Bake for 12 to 15 minutes.
- Lay a clean cloth towel on the counter. Sprinkle a good amount of powdered sugar on the towel. (The sugar will help keep the cake from sticking to the towel.)
- After you remove cake from oven, immediately loosen the edges from the pan and flip it over onto towel.
- Starting at narrow end, roll the cake and towel up together. Place seam side down on a wire rack to cool for about 1 hour.
- Beat cream cheese and butter at high speed until smooth. Gradually add powdered sugar. Beat in whipped topping, vanilla, and salt.
- Carefully unroll cake, spread with cream cheese mixture, and reroll without towel. Place on a serving plate seam side down and chill until ready to serve.