With the holiday season approaching, you'll soon be needing something to bring to your parties. Forget about green bean casseroles and pumpkin pies, because you're sure to impress your friends and family with this elegant and mesmerizing pumpkin roll cake.
Roll cakes may be notorious their cracking and breaking, but they really aren't too difficult to make. Besides, what's a little extra powdered sugar on top?
Pumpkin Roll Cake
- Prep Time:40 mins
- Cook Time:15 mins
- Total Time:55 mins
- 3 eggs
- 1 cup sugar
- 2/3 cup pure pumpkin purée
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 oz cream cheese softened
- 6 tablespoons butter softened
- 1 cup powdered sugar
- 1 tablespoon maple syrup
Preheat oven to 375°F. Beat eggs and sugar on medium high until pale yellow.
Add pumpkin and mix until combined.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
Add dry ingredients to pumpkin and egg mixture. Mix on low speed until combined.
Line a 15" by 10" by 1" baking sheet with lightly greased parchment paper.
Pour batter onto parchment-covered baking sheet. Spread evenly with a spatula or spoon, if necessary.
#SpoonTip: Firmly tap entire baking sheet onto the table to release air bubbles and even out batter.
Bake for 11 to 15 minutes, until the center of the cake springs back after gently pressing with your fingers.
While cake is baking, generously coat a clean kitchen towel with powdered sugar.
When the cake is done, invert it onto the kitchen towel. Carefully peel back the parchment paper.
Starting from the shorter end, tightly roll up the cake, and let cool for 1 to 2 hours.
To make frosting, beat cream cheese, powdered sugar, and softened butter on low speed until smooth.
Add maple syrup and beat on high speed for 1 minute or until fluffy.
Unroll cooled cake and fill with frosting.
#SpoonTip: Carefully remove cake from kitchen towel before filling it. This makes it easier to roll up.
Smooth out frosting evenly. Leave a 1/2 inch space along the sides of the cake. This will prevent frosting from spilling out.
Tightly roll filled cake back up again, and refrigerate in plastic wrap for at least an hour before serving.
Sprinkle powdered sugar on top and slice. Enjoy!
This pumpkin roll may seem like a lot of work, but it will surely impress everyone — even yourself. Besides, what's a little extra pumpkin in your diet this fall?
Recipe adapted from Lovely Little Kitchen.