Classic Pumpkin Spice Cake Roll

$Here are the key ingredients you need for the Classic Pumpkin Spice Cake Roll. Each plays a vital role in creating a delicious treat. - Dry ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - Wet ingredients: - 3 large eggs - 1 cup granulated sugar - 1 cup pumpkin puree (not pumpkin pie filling) - 1 teaspoon vanilla extract - Frosting ingredients: - 1 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract (for frosting) - Optional garnishes: - Chopped pecans or walnuts Each ingredient adds flavor and texture. The spices give warmth and depth. The pumpkin puree keeps the cake moist. For the frosting, cream cheese and butter blend to create a rich taste. You can add chopped nuts for a nice crunch. To get the best results, use fresh ingredients. This way, your cake roll will shine! If you want to explore more, check out the Full Recipe for detailed instructions. - Preheat your oven to 375°F (190°C) and prepare the jelly roll pan. - Sift and combine the dry ingredients in a medium bowl. This includes flour, baking powder, baking soda, spices, and salt. - Whisk the eggs and sugar together until fluffy. This should take about 5 minutes. Add the pumpkin puree and vanilla extract, mixing until smooth. - Carefully fold the dry ingredients into the wet mixture with a spatula. Make sure not to overmix. - Pour the batter into the pan and spread it evenly. Bake for 13-15 minutes. The cake is ready when it springs back lightly when pressed. - Dust the cake with powdered sugar once it comes out of the oven. - Invert the cake onto a clean kitchen towel. Carefully peel off the parchment paper. - Roll the cake up tightly with the towel, starting from the short end. Let it cool completely while rolled. This method ensures your cake roll stays moist and is easy to handle. Once it cools, you’re ready to fill and frost it. For the full recipe, check the detailed steps mentioned earlier. Enjoy the process! - Use room temperature ingredients. This helps the batter mix better. - Mix gently. Overmixing can make the cake heavy. - Beat the cream cheese and butter until smooth. This makes a creamy frosting. - Add powdered sugar slowly. This helps you get the right thickness. - Dust the cake with powdered sugar before serving. It adds a nice touch. - Use a serrated knife when slicing. This helps keep the roll shape intact. With these tips, your Classic Pumpkin Spice Cake Roll will impress everyone. Follow the Full Recipe for great results! {{image_2}} You can easily change the taste of your pumpkin spice cake roll. Adding chocolate chips or raisins gives a fun twist. These ingredients add sweetness and texture. You can also explore spices like allspice or cardamom. They add depth and warmth to the flavor. Each option can make your cake roll unique. If you need a gluten-free version, swap all-purpose flour with gluten-free flour. This keeps the cake light and fluffy. For a vegan option, use vegan cream cheese and vegan butter. This way, everyone can enjoy this treat. These changes ensure you can cater to different diets while keeping the classic taste. Don't forget, you can still follow the Full Recipe for guidance! To keep your pumpkin spice cake roll fresh, wrap it in plastic wrap. This keeps air out and moisture in, helping it stay soft and tasty. You can store it in the fridge for up to five days. If you want to save it for later, you can freeze the cake roll. Just make sure to wrap it tightly. It will stay good in the freezer for up to two months. When you are ready to enjoy it, thaw it in the fridge overnight. I love to serve this cake roll with whipped cream or a scoop of vanilla ice cream. The rich flavors of the cake pair so well with the creaminess. You can also enjoy it with a hot drink. Coffee or chai tea makes a perfect match. The warmth of the drink and the spices in the cake complement each other nicely. For an extra touch, sprinkle some chopped pecans or walnuts on top before serving. This adds a delightful crunch! To make this cake roll, follow these steps: 1. Preheat your oven to 375°F (190°C). Prepare a jelly roll pan by lining it with parchment paper. 2. Sift the dry ingredients in a bowl. This includes flour, baking powder, baking soda, spices, and salt. 3. In a large bowl, whisk eggs and sugar until fluffy. This takes about 5 minutes. Mix in pumpkin puree and vanilla extract. 4. Gently fold the dry mix into the wet mix. Be careful not to overmix. 5. Pour the batter into the prepared pan and spread it evenly. 6. Bake for 13-15 minutes. The cake should spring back when touched. 7. Dust the top with powdered sugar, invert onto a clean towel, and roll it up tightly. 8. Let it cool while rolled. Meanwhile, make the cream cheese frosting. 9. Once cooled, unroll the cake, spread frosting, and roll it back up. 10. Wrap in plastic and chill for an hour. Then, slice and enjoy! You can check the Full Recipe for more details. The Pumpkin Spice Cake Roll lasts about 4-5 days in the fridge. To keep it fresh, wrap it well in plastic wrap. This prevents it from drying out. You can also store it in an airtight container. If you want it to last longer, you can freeze it. Just make sure to wrap it tightly. It can stay frozen for up to 2 months. Yes, you can make this cake ahead of time! Bake it a day or two before your event. After cooling, wrap it tightly in plastic wrap. Store it in the fridge until you are ready to frost it. This makes serving easy. If you want to prepare it even earlier, freeze the cake. Just remember to thaw it in the fridge before frosting. To slice your cake roll, use a serrated knife. This helps keep the roll's shape. Start from one end and slice gently. Avoid pressing down too hard, as this can squish the cake. If you find it hard to cut, warm the knife under hot water. Then dry it before slicing. This makes cutting easier and keeps it looking nice! We’ve covered how to create a classic pumpkin spice cake roll with ease. From gathering your ingredients to mastering the rolling technique, each step matters. Remember to keep your ingredients at room temperature for the best results. Don’t hesitate to add your twist, whether through flavor variations or dietary adjustments. This treat not only delights but also stores well for later enjoyment. I hope you enjoy making this cake as much as I enjoy sharing it!$

Indulge in the fall flavors with this Classic Pumpkin Spice Cake Roll! This delightful dessert combines warm spices and creamy frosting to create an unforgettable treat. Follow our easy step-by-step recipe to make your very own cake roll, perfect for gatherings or cozy nights in. Ready to impress your friends and family? Click through to discover all the delicious details and start baking today!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1 cup cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

Optional: Chopped pecans or walnuts for garnish

Instructions

Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal. Lightly grease the paper.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5 minutes. Add in the pumpkin puree and 1 teaspoon of vanilla extract, mixing until combined.

Gradually fold the dry ingredients into the pumpkin mixture, using a spatula until just combined. Be careful not to overmix.

Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.

Bake for 13-15 minutes, or until the cake springs back when lightly pressed.

Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the top and carefully invert the cake onto the towel.

Carefully peel off the parchment paper and roll the cake up tightly with the towel starting from the short end. Allow it to cool completely while rolled up.

Meanwhile, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, mixing until creamy. Stir in the vanilla extract.

Once the cake has cooled, unroll it carefully and spread the cream cheese frosting evenly over the surface.

Roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour to set.

Before serving, dust with a little more powdered sugar and, if desired, sprinkle chopped pecans or walnuts on top. Slice into pieces and serve!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12