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To make a delicious pumpkin roll cake, gather these main ingredients: - ¾ cup all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract These ingredients work together to create a moist and flavorful cake. The spices bring warmth, while the pumpkin adds rich taste and color. For a lovely finish, consider these optional garnishes: - Chopped pecans or walnuts - Extra powdered sugar for dusting If you want a twist, you can add different fillings. Add chocolate chips or even a layer of caramel for a fun surprise. You can easily swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - If you want a dairy-free filling, blend silken tofu with a bit of vanilla and sugar. These substitutions allow you to customize the cake to fit your taste and dietary needs. First, gather your ingredients. You need: - ¾ cup all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Start by preheating your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly. In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk them well. In a large bowl, beat the eggs and granulated sugar until light and fluffy. This takes about 2-3 minutes. Add the pumpkin puree and vanilla extract, mixing until smooth. Next, add the dry mix to the wet mix. Stir gently until just combined. Pour the batter into the pan and spread it evenly with a spatula. Bake for 13-15 minutes. The cake is done when it springs back when touched. While the cake bakes, dust a clean kitchen towel with powdered sugar. When the cake is ready, remove it from the oven. Invert it onto the towel, then peel off the parchment paper. Starting from one short end, roll the cake with the towel into a log shape. It should be tight but not too tight. Let it cool completely in this rolled position. For the filling, beat the softened cream cheese, powdered sugar, lemon juice, and extra vanilla in a bowl. Mix until smooth and creamy. Once the cake is cool, unroll it carefully. Spread the cream cheese filling evenly on the cake. Then, roll the cake back up without the towel, starting from the short end. Wrap it in plastic wrap and chill it in the fridge for at least 2 hours. When it's time to serve, slice the pumpkin roll cake into rounds. You can garnish with chopped nuts if you like. Serve the slices on a decorative platter. Dust with more powdered sugar for an elegant touch. A sprig of mint adds freshness, too. Enjoy your delightful treat! To make a great pumpkin roll, start by baking your cake just right. It should spring back when you touch it lightly. This shows it is done. Use a clean kitchen towel dusted with powdered sugar. This helps prevent sticking. Once the cake bakes, you must act fast. Invert the cake onto the towel and peel off the parchment paper. Roll the cake tightly from one end. This helps it keep its shape. Let it cool rolled up. This step is key for a perfect roll. Baking can be tricky, but I have tips to help. First, measure your ingredients carefully. Too much flour can make the cake dry. Always whisk your dry ingredients well. This ensures they mix evenly. Don’t overmix when adding wet to dry. This can lead to a tough cake. If your cake cracks, don’t worry. You can hide it with filling. Just roll it up tight, and it will look great! Serving your pumpkin roll can be fun! Slice it into rounds for a nice look. Arrange the slices on a decorative platter. Dust them with powdered sugar for a sweet touch. If you want, add a sprig of mint for color. Chopped nuts on top add a nice crunch. For a festive feel, place it on a table with autumn decor. Your guests will love the look and taste! {{image_2}} You can spice up your pumpkin roll cake with extra flavors. Add more cinnamon or a pinch of cloves for warmth. You can also mix in some allspice for a deeper flavor. Each bite will burst with cozy fall vibes. For a twist, try a chocolate pumpkin roll. Simply add ¼ cup of cocoa powder to the dry mix. This gives a rich chocolate flavor. Pair it with dark chocolate in the filling for a sweet treat. It’s a fun way to enjoy two favorites in one. If you need gluten-free, use almond flour instead of all-purpose flour. Make sure to add a bit more baking powder. For dairy-free, swap the cream cheese with a nut-based cream. Coconut cream works well too! These easy swaps let everyone enjoy this cake. To keep your pumpkin roll cake fresh, refrigerate it in an airtight container. This helps it stay moist and tasty. You can also freeze it if you want to save some for later. Wrap the rolled cake in plastic wrap, then place it in a freezer bag. This protects it from freezer burn. When you’re ready to eat it, let it thaw in the fridge overnight. Reheating leftover slices is simple. You can use the microwave for quick heating. Place a slice on a plate, cover it with a damp paper towel, and heat for 10-15 seconds. This keeps it moist and soft. If you prefer, you can also use the oven. Preheat it to 350°F (175°C) and warm the slices for about 5-10 minutes. This will make the cake taste fresh again. Your pumpkin roll cake can last about 4-5 days in the fridge. Just make sure it’s wrapped well to keep it fresh. If you notice any changes in smell or texture, it’s best to toss it. Always trust your senses when it comes to food safety. Enjoy your delicious cake within the week for the best taste! Yes, you can make pumpkin roll cake ahead of time. I suggest baking the cake a day in advance. After it cools, wrap it tightly in plastic wrap. This keeps it fresh and moist. You can also prepare the filling a day before. Just store it in the fridge. When you are ready to serve, simply roll the cake, fill it, and chill it for a couple of hours. This method saves time and lets the flavors blend nicely. If you want to skip cream cheese, you have options. Mascarpone cheese works great as a substitute. It gives a rich and smooth texture. Greek yogurt is another choice. It adds a tangy flavor but is lighter. You can even use whipped cream mixed with a bit of sugar and vanilla. This option makes a light and airy filling. Experiment with flavors to find your favorite! If your pumpkin roll cake cracks, don’t worry! It happens sometimes. Here’s how to fix it. First, use the filling to cover the cracks. Spread it generously over the surface. This hides any flaws and adds flavor. If the crack is serious, you can slice the cake into smaller pieces. Arrange them on a plate and drizzle with chocolate or caramel sauce. This way, you can still serve it beautifully. Remember, it’s all about taste! In this post, we explored how to make a pumpkin roll cake. We covered main ingredients, optional garnishes, and easy substitutions. I shared step-by-step instructions for baking, rolling, and serving. We discussed tips for a perfect roll and how to avoid mistakes. You also learned about fun variations and storage methods. Now, it’s your turn to try this recipe. Enjoy the process and have fun in the kitchen!

Pumpkin Roll Cake

Indulge your taste buds with a delightful Pumpkin Roll Cake that's perfect for fall gatherings! This easy recipe combines moist pumpkin cake and a luscious cream cheese filling, wrapped in a gorgeous roll. With simple ingredients and straightforward steps, you’ll impress family and friends with this delicious treat. Click through to explore the full recipe and make your own perfect pumpkin dessert today!
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Ingredients
  

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract (for the filling)

Optional: chopped pecans or walnuts for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease the paper.

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.

      In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 2-3 minutes.

        Stir in the pumpkin puree and vanilla extract into the egg-sugar mixture until fully blended.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Pour the batter into the prepared jelly roll pan and spread evenly with a spatula.

              Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.

                While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

                  Once the cake is baked, immediately remove it from the oven and invert it onto the prepared powdered sugar-dusted towel. Carefully peel off the parchment paper.

                    Starting from one short end, roll the cake along with the towel into a log shape. Allow it to cool completely in this rolled position.

                      While the cake cools, prepare the cream cheese filling. In a bowl, beat the softened cream cheese, powdered sugar, lemon juice, and additional vanilla extract until smooth and creamy.

                        Once the cake is cool, unroll it carefully and spread the cream cheese filling evenly over the surface.

                          Roll the cake back up without the towel, starting from the short end, and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours to set.

                            When ready to serve, slice the pumpkin roll cake into rounds and garnish with chopped nuts if desired.

                              Prep Time, Total Time, Servings: 20 minutes | 2 hours 15 minutes | 10 servings

                                - Presentation Tips: Serve the slices on a decorative platter and dust with additional powdered sugar for an elegant touch. Optionally, add a sprig of mint for freshness.