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When preparing your pumpkin roll, using a kitchen towel is an indispensable step that can greatly enhance the process. After you’ve baked your pumpkin cake, the first thing to do is to transfer it onto a clean kitchen towel dusted with powdered sugar. This dusting serves multiple purposes. Primarily, it prevents the cake from sticking to the towel, making the unrolling process much smoother. The fine granules of powdered sugar create a barrier, reducing friction and allowing you to roll the cake without tearing it. Additionally, this layer of sweetness will be a delightful complement to the rich cream cheese filling, enhancing the overall flavor profile of your dessert.

How to Make Pumpkin Roll Cake | Valerie's Kitchen

Embrace the flavors of autumn with this whimsical Pumpkin Roll Cake! This delightful dessert features a light, fluffy pumpkin sponge cake filled with luscious cream cheese, perfect for holiday gatherings and cozy family dinners. With warm spices and a beautiful presentation, it's sure to be a showstopper. Learn essential tips for preparation, rolling, and serving to create this seasonal treat that everyone will love. Get ready to bake! #PumpkinRoll #FallBaking #AutumnDesserts #SeasonalFlavors #PumpkinSpice #YummyDesserts
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Ingredients
  

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup powdered sugar

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract (for filling)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

    In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

      In a separate mixing bowl, beat the eggs and sugar until fluffy. Mix in the pumpkin and vanilla.

        Gradually fold in the dry ingredients until well combined.

          Spread the batter evenly into the prepared pan and bake for about 13–15 minutes, or until the cake springs back when touched.

            Once baked, remove from the oven and dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and gently peel away the parchment paper.

              Roll the cake up in the towel, starting from one of the short sides. Allow it to cool completely.

                For the filling, beat the cream cheese, butter, powdered sugar, and vanilla until smooth.

                  Carefully unroll the cooled cake, spread the filling on top, and re-roll the cake without the towel.

                    Wrap in plastic wrap and refrigerate for at least an hour before slicing.

                      Prep Time, Total Time, Servings:

                        20 mins | 1 hr 30 mins | 10 slices