The cake is made in a sheet jelly-roll style pan, it's very thin and filled with a gourmet mascarpone and cream cheese filling.
Don't like this cake intimidate you, it's so simple to make with my tips and suggestions.
Seriously this cake is the perfect addition to the Thanksgiving Day table, although I must admit I make it as soon as the pumpkin season arrives.
You may also love my 4 Ingredient Pumpkin Cake which is super easy to make also!
Check out my easy instructions.
If you love Pumpkin and Cheesecake, do try our Amaretto Pumpkin Cheesecake and our Pumpkin Cheesecake Squares, those are two more favorites in our recipe collection.
Just scroll down to the printable recipe card at the bottom for this delicious holiday and fall recipe.
The Perfect Fall Pumpkin Cake
This is a classic pumpkin cake with cream cheese frosting everyone raves about every year.
The aroma alone while baking makes you anxious to have a slice and yes it takes a little longer than most to prepare but so worth it.
Remember to follow the tips and this will be your go-to recipe every year when pumpkin season hits.
The cream cheese frosting is just a delicious addition of sweetness and compliments this pumpkin roll.
Tools You Will Need
- measuring cups
- measuring spoons
- spatula
- flour sifter
- a clean towel
- whisk
- container to store it in
- strainer or sifter
- electric hand beater
- bowl
- jelly roll pan
- parchment paper
Tips Please Read First
- always use a jelly roll pan lined with parchment paper
- don’t forget to sprinkle your kitchen towel with powdered sugar before turning out your cooled cake
- spread the cream cheese filling after the cake is completely cooled after unrolling of course
- make sure you add the dry ingredients into the bowl and stir in the wet ingredients just until smooth
- after the cake is baked immediately turn it onto the prepared powdered sugared towel and roll it up
- cool completely
- do not overbake this cake
- for more spiced flavor add more allspice or cinnamon however it will get darker in color
- always preheat the oven to 375 degrees before baking
Pumpkin Roll Ingredients
- oil
- sugar
- eggs
- vanilla
- flour
- cinnamon
- salt
- baking soda
- pumpkin puree
- baking powder
- flour
- ginger, allspice, cinnamon
- cream cheese, and mascarpone cheese
- butter
- vanilla
- powder sugar for rolling, filling, and garnishing
More Cake Recipes We Love:
Pumpkin Tart
Pumpkin Turnovers
Pumpkin Spiced Latte
Roasted Pumpkin Puree
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Pumpkin Spice Cake
This cake surely shuts fall and spice flavors.
I love using freshly made sugar pie pumpkin puree but of course, canned is absolutely fine.
If you're a pumpkin lover, this moist sweet cake will be your go-to recipe and a perfect addition to your recipe collection.
Yield: 10
Classic Pumpkin Roll with Creamy Cheese Filling
This is a classic pumpkin roll with creamy mascarpone and cream cheese sweet filling. A popular Thanksgiving or fall dessert.
Ingredients
- Pumpkin Roll Cake:
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin or fresh puree
- Filling:
- 4 ounces cream cheese, at room temperature
- 4 ounces mascarpone cheese at room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, at room temperature
- 1 teaspoon vanilla
- more powdered sugar, to garnish and rolling in the towel
Instructions
- Line a jelly roll pan 15 x 10 inches with parchment paper and set aside.
- Preheat oven to 375 degrees.
- Take a clean dish towel and sprinkle it with around 1/4 cup (or more depending on the size of your kitchen towel) of powdered sugar laying flat this is for the cake after baking.
- Place all the dry ingredients in a bowl whisk together and set aside.
- In a mixing bowl add the eggs and sugar and beat with an electric mixer until thick.
- Stir in the pumpkin puree evenly.
- Add the flour and mix until smooth.
- Pour onto a parchment-lined jelly roll pan and bake at 375 preheated oven for 13 minutes or until the middle springs back in the center.
- Immediately loosen the cake of the paper and place it on the sugared towel and roll-up.
- Cool completely.
- Using an electric mixed beat the cheeses, butter, and vanilla until smooth.
- Spread the cake with this filling and roll-up.
- Wrap the cake in plastic wrap and refrigerate at least 45 minutes before serving.
- Sprinkle with powdered sugar just before serving, cut into slices, keep any extra cake in the refrigerator.
Notes:
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Recipes We Love:
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding