This delicious Pumpkin Roll Cake combines a soft pumpkin spice cake roll with sweet fluffy cream cheese filling topped with a sprinkle of powdered sugar.
Pumpkin cake rolls are usually made with a jelly roll pan but for this mini version we are using a long loaf pan.
This small batch fall recipe makes a perfect dessert for two. Try it with your small Thanksgiving, Christmas, or New Year’s dinner.
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Pro Tips
Use a fine weave tea towel, not a terry cloth towel when rolling the cake.
To keep the cracking to a minimum, work quickly when flipping over onto the towel and rolling.
Let the cake completely cool before adding the cream cheese filling. If the cake is still warm, the filling might melt.
Plan ahead so the cake can cool completely and it needs to chill in the fridge at least two hours before serving.
How to make a Pumpkin Roll
Preheat the oven to 375 degrees F.
Spray the bottom and sides of a 13.5 x 5.5 long loaf pan. Click for a 13.5 x 5.5 long loaf pan.
Line the bottom of the pan with parchment paper and then spray the paper with non-stick spray. Set aside.
Beat the egg in a stand mixer with the whisk attachment at high speed until it becomes thick and pale.
Gradually add the granulated sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes).
Fold the canned or pureed pumpkin into the egg and sugar mixture.
In a separate small bowl, combine the biscuit mix, cinnamon, and pumpkin pie spice.
Fold the dry ingredients into the pumpkin mixture until well combined.
Spread evenly into the prepared pan.
Bake for 13 to 15 minutes.
Just before removing the cake from the oven, sift about 2 tablespoons of the powdered sugar in a rectangle, about the size of the cake pan, on a fine weave tea towel (do not use a terry cloth towel for this step). Work quickly on the cake rolling steps. Remove the cake from the oven and immediately turn it over onto the powder sugared towel.
Carefully peel off the parchment paper.
Starting at the narrow end, roll up cake and towel together so part of the towel is rolled inside the cake where the cream cheese filling will be later. Place the rolled cake and towel on a wire rack seam side down and allow to cool completely.
When the cake is cool, beat the cream cheese and butter at medium speed with a mixer until creamy.
Add 1/4 cup powdered sugar and vanilla, beating until combined.
Carefully unroll the cake and spread with the cream cheese mixture.
Re-roll the cake without the towel.
Place on a serving plate, seam side down and chill in the fridge for at least 2 hours.
Slice into two pieces and dust with powdered sugar before serving.
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Pumpkin Roll Cake
This delicious Pumpkin Roll Cake combines a soft pumpkin spice cake roll with sweet fluffy cream cheese filling topped with a sprinkle of powdered sugar.
Ingredients
- 1 egg
- 1/4 cup granulated sugar
- 1/8 cup canned pumpkin (or puree – not pie filling)
- 1/4 cup biscuit baking mix (like Bisquick)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 2 teaspoons powdered sugar
- 2 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1/4 cup + 2 Tablespoon powdered sugar, sifted
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F.
- Spray the bottom and sides of a 13.5 x 5.5 long loaf pan. Click for a 13.5 x 5.5 long loaf pan.
- Line the bottom of the pan with parchment paper and then spray the paper with non-stick spray. Set aside.
- Beat the egg in a stand mixer with the whisk attachment at high speed until it becomes thick and pale.
- Gradually add the granulated sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes).
- Fold the canned or pureed pumpkin into the egg and sugar mixture.
- In a separate small bowl, combine the biscuit mix, cinnamon, and pumpkin pie spice.
- Fold the dry ingredients into the pumpkin mixture until well combined.
- Spread evenly into the prepared pan. Bake for 13 to 15 minutes.
- Just before removing the cake from the oven, sift about 2 tablespoons of the powdered sugar in a rectangle, about the size of the cake pan, on a fine weave tea towel (do not use a terry cloth towel for this step). Work quickly on the cake rolling steps. Remove the cake from the oven and immediately turn it over onto the powder sugared towel.
- Carefully peel off the parchment paper.
- Starting at the narrow end, roll up cake and towel together so part of the towel is rolled inside the cake where the cream cheese filling will be later. Place the rolled cake and towel on a wire rack seam side down and allow to cool completely.
- When the cake is cool, beat the cream cheese and butter at medium speed with a mixer until creamy.
- Add 1/4 cup powdered sugar and vanilla, beating until combined.
- Carefully unroll the cake and spread with the cream cheese mixture.
- Re-roll the cake without the towel.
- Place on a serving plate, seam side down and chill in the fridge for at least 2 hours.
- Slice into two pieces and dust with powdered sugar before serving.
Notes
- Use a fine weave tea towel, not a terry cloth towel when rolling the cake.
- To keep the cracking to a minimum, work quickly when flipping over onto the towel and rolling.
- Let the cake completely cool before adding the cream cheese filling. If the cake is still warm, the filling might melt.
- Plan ahead so the cake can cool completely and it needs to chill in the fridge at least two hours before serving.
Recommended Products
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 431Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 152mgSodium: 410mgCarbohydrates: 44gFiber: 1gSugar: 34gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
