The Pumpkin Roll Cake is a classic American dessert, a twist on the traditional Swiss roll, flavored with creamy pumpkin puree. Perfect as a festive or elegant dessert.
Ingredients
For the Filling / Cream:
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Cream cheese: 200 g (room temperature)
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Butter: 3 tbsp (softened)
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Powdered sugar: 1 cup
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Vanilla extract: ½ tsp
For Decoration:
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Powdered sugar: a light sprinkle for topping
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Nuts: as desired (chopped walnuts or pistachios)
For the Cake:
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All-purpose flour: ¾ cup (sifted)
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Baking powder: ½ tsp
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Baking soda: ½ tsp
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Ground cinnamon: 1 tsp
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Ground ginger: ¼ tsp
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Nutmeg: ¼ tsp (optional)
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Salt: a pinch
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Eggs: 3 large
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Sugar: ¾ cup
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Pumpkin puree: ⅔ cup
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Vanilla extract: 1 tsp
Instructions
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Preheat oven: Set to 180°C (350°F).
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Prepare the pan: Line a rectangular baking pan (~33×23 cm) with parchment paper and lightly grease it.
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Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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Whip eggs and sugar: In a separate bowl, beat the eggs and sugar until pale and fluffy.
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Add pumpkin and vanilla: Mix in pumpkin puree and vanilla extract until well combined.
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Combine with dry ingredients: Gradually add the dry ingredients and gently fold until just combined.
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Bake: Pour batter into the prepared pan, spread evenly, and bake for 13–15 minutes only.
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Roll the cake: Immediately after baking, invert the cake onto a clean kitchen towel lightly dusted with powdered sugar. Roll the cake gently with the towel and let it cool completely.
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Prepare the cream filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy and uniform.
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Assemble the cake: Carefully unroll the cooled cake, spread the cream filling evenly, and roll again tightly (without the towel).
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Chill: Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
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Decorate and serve: Dust the top with powdered sugar and sprinkle with chopped nuts before serving.
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