Pumpkin Roll Cake

Name: Pumpkin Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: International
Ingredients: 100 g of flour; 1/2 tsp of baking powder; 1/2 tsp of baking soda; 1/2 tsp of cinnamon (ground); 1/4 tsp of nutmeg (ground); 1/4 tsp of ginger (ground); 1 pinch of salt; 3 eggs; 200 g of granulated sugar; 120 g of pumpkin puree; 1 tsp of vanilla extract; 200 g of cream cheese (softened); 50 g of butter (softened); 150 g of powdered sugar ((+ for dusting))

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This fall dessert is a pumpkin sponge cake rolled up with cream cheese. 🎃 Spices like cinnamon are essential.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 1 h
Difficulty: Easy
Per person: €0.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Mini Foie Gras Toasts with Cranberry Chutney

25 minEasy

As a main

Roast Christmas Goose

3 h 30Medium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

270kcal

Protein4 g6%
Carbs36 g52%
Fat13 g42%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more intense flavor, you can add a tablespoon of maple syrup to the cream cheese filling! 🍁

Freezing : Can you freeze this recipe?

Not recommended

Not recommended with the filling. The sponge alone can be frozen for up to 1 month, well wrapped.

Storage : How long does it keep?

Keeps 2 to 3 days max in the refrigerator in an airtight container. Cover to prevent drying out.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before so the filling sets and the flavors develop. Store in the refrigerator.

Reheating : How do you reheat it?

Do not reheat. Eat cold after refrigeration.

Variations

Add chopped walnuts to the filling.
Replace the pumpkin puree with butternut squash puree.
Dust with powdered sugar just before serving.

Mistakes to avoid

Not rolling the cake while hot: as soon as it comes out of the oven, flip it onto a kitchen towel and roll it up before it cools.
Filling a warm cake: let it cool completely, about 1 hour.
Forgetting the spices: cinnamon, nutmeg and ginger give the cake its flavor.

Frequently asked questions

How do you make a pumpkin roll cake?

Mix the dry ingredients with the spices, beat the eggs and sugar, add the pumpkin puree and vanilla, then the flour. Spread on a baking sheet and bake for 13-15 minutes at 190°C before rolling.

How do you roll the cake without breaking it?

As soon as it comes out of the oven, flip the hot cake onto a kitchen towel and roll it up with the towel. Once cooled, gently unroll it, spread the filling and roll it up again, without the towel this time.

How do you make the cream cheese filling?

Beat 200 g of softened cream cheese with 50 g of softened butter until smooth, then add the powdered sugar. Spread evenly over the cooled, unrolled cake.

What spices go in the pumpkin cake?

The batter is flavored with ground cinnamon, nutmeg and ginger. These spices are essential to give the sponge its fall dessert character.