Name: Pumpkin Roll Cake
Cook time: 5400 s
Total time: 5400 s
Yield: 1 roll
Ingredients: For the cake batter; 150 gr pumpkin puree; 100 gr white sugar; 90 gr all purpose flour; 3 eggs; 1 1/2 tsp cinnamon; 1 tsp baking powder; 1 tsp pumpkin spice; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla paste; Olive oil (to grease the pan); Powdered sugar (to dust the towel); For the frosting; 180 gr powdered sugar; 180 gr cream cheese; 60 gr soft butter; 1 tsp vanilla paste

BENGINGI

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Pumpkin Roll Cake

cook:

1 h 30 min

0.0

(1)

I used to think pumpkin roll was kind of boring- like the forgotten cousin of pumpkin pie. Turns out, I was so wrong. It’s pure joy from start to finish. You bake this super thin, spiced pumpkin sponge, roll it up while it’s still warm in a towel (yes, that part feels like magic), then fill it with a luscious vanilla cream cheese filling and roll it tight again. Slice it up, and suddenly you’ve got these perfect little swirls of cozy, creamy happiness. The best part? It looks like something straight out of a fancy bakery, but it’s surprisingly easy to make at home. There’s something so satisfying about unrolling the cake, spreading that frosting, and rolling it back up knowing you made this masterpiece with your own hands. It’s soft, spiced, not too sweet, and just melts in your mouth. For years I skipped making this dessert- now it’s one of those recipes I can’t stop thinking about. It’s festive, nostalgic, and guaranteed to steal the show at any fall table. Honestly, I can’t wait to make it again (and again).

1 roll

original

metric

Ingredients

For the cake batter

150 gr pumpkin puree

100 gr white sugar

90 gr all purpose flour

3 eggs

1 ½ tsp cinnamon

1 tsp baking powder

1 tsp pumpkin spice

½ tsp baking soda

¼ tsp salt

1 tsp vanilla paste

Olive oil (to grease the pan)

Powdered sugar (to dust the towel)

For the frosting

180 gr powdered sugar

180 gr cream cheese

60 gr soft butter

1 tsp vanilla paste

Directions

Step 1

Preheat oven to 350°F or 180°C. Grease a 11X16 inch pan with olive oil, line with parchment, and grease the parchment too.

Step 2

In a bowl, add eggs, pumpkin puree, both sugars, and vanilla and whisk until smooth.

Step 3

Add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Fold just until combined.

Step 4

Spread batter evenly in the pan and bake 17–18 minutes, until it springs back when lightly pressed. In the meantime, prepare the next step

Step 5

Lay a thin towel on the counter and dust with powdered sugar. Flip the hot cake onto the towel, peel off parchment, and roll it up (with the towel) from the short end. Cool to room temperature.

Step 6

While the cake cools, make frosting- beat cream cheese until smooth, then beat in butter, powdered sugar, and vanilla until smooth and creamy.

Step 7

Unroll the cake gently, spread frosting evenly (leave an inch border), then roll it back up without the towel to a log shape.

Step 8

Cover with plastic wrap and chill 20 minutes before slicing.

Step 9

YASSS!

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