Pumpkin Roll Cake

I love everything pumpkin and this pumpkin roll recipe is so moist and tastes incredible. Time to impress your friends and family with this amazing cake.

If you like cakes as much as I do, be sure and give this recipe a try. Whether it is for Thanksgiving or Christmas, or any time of year, it’s always good to have another pumpkin-based recipe up your sleeve.

This pumpkin roll is so incredibly easy to make and it turns out looking incredible. People will think you are a master pastry chef. If I can do it, you can do it. Let’s get baking!

Pumpkin Cake

3/4 cup of all-purpose/plain flour 96g
1/2 tsp. baking soda 3g
1/2 tsp. baking powder 3g
1/2 tsp. ground cinnamon 3g
1/2 tsp. ground cloves optional (3g)
1/4 tsp. of table salt 1g
3 large eggs
1 cup of white granulated sugar 225g
2/3 cup of canned pumpkin or use fresh (150g)

Cream Cheese Frosting

8 ounces of softened cream cheese 226g
1 cup of powdered sugar confectioners (125g)
6 Tbsp. of unsalted softened butter 84g
1 tsp. of vanilla extract 5ml

Instructions

Preheat the oven to 375 F/190 C. In a medium bowl whisk together the flour, ground cloves, ground cinnamon, salt, baking powder, and baking soda.

In a separate large bowl mix together the eggs and the sugar. Add the canned pumpkin puree and mix that in. Scrape the sides of the bowl as necessary.

Fold the flour mixture in a little at a time with a spatula. Don't use the mixer, it is too easy to over mix it. An overmixed batter makes for chewier and denser cake.

Take a 10x15 inch sheet pan and spray it with cooking spray. Lay down a piece of parchment paper and then spray the paper. Dust the top with powdered sugar or flour and then pour the pumpkin cake batter in the pan. Spread it out evenly with a spatula.

Bake the cake, middle rack position, for 13 to 15 minutes until it is springy and a toothpick comes out clean.

Remove the cake from the oven and allow it to cool for just a few minutes. Layout a clean thin kitchen towel and dust it liberally with powdered sugar. Place the warm cake on top of the towel and remove the parchment paper. Dust the top of the cake with powdered sugar. Roll up the cake tightly and place it seam side down to cool completely. If in a hurry, you can place it in the fridge.

While the cake is cooling, make the cream cheese frosting by placing the softened cream cheese in a bowl and mixing it. Then add the softened butter and vanilla extract and mix again. Next, add the powdered sugar little by little until mixed in completely and smooth.

Unwrap the cake and then evenly spread the frosting on top. Roll it back up but without the towel this time. Then wrap it with plastic wrap and place in the fridge for at least 1 hour. This will let the frosting set.

When you want to serve it, top it with a fruit sauce or powdered sugar, or whipped cream and slice and serve it. Enjoy!

Find the recipe here on my website: https://www.inthekitchenwithmatt.com/pumpkin-roll