Thanksgiving is a time when families gather, and the air fills with the sweet aroma of pumpkin spice. Imagine slicing into a beautifully rolled pumpkin cake, revealing creamy filling that could make even the toughest food critic swoon.
The Thanksgiving Pumpkin Roll Cake is not just a dessert; it’s an experience that brings joy and nostalgia to every bite, making it the star of your holiday table. pumpkin-based dessert options
Why You'll Love This Recipe
- This Thanksgiving Pumpkin Roll Cake is surprisingly easy to make, allowing you to impress your guests without stress
- The delightful blend of flavors will have everyone asking for seconds
- Its stunning visual appeal makes it a centerpiece on any dessert table
- Versatile enough to be served at various occasions beyond Thanksgiving, this cake will become a family favorite
I still remember the first time I made this cake; my grandma was over, and let’s just say her reaction was priceless as she exclaimed, “You’re making me feel like a kid again!”
Essential Ingredients
Here’s what you’ll need to make this delicious dish: delicious main course option.
-
Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor; avoid the spiced versions.
-
Granulated Sugar: Regular white sugar works well here, providing sweetness without overpowering the pumpkin flavor.
-
All-Purpose Flour: Use standard all-purpose flour for structure; you can substitute with gluten-free flour if needed.
-
Baking Powder: This leavening agent gives your cake that airy texture we all love.
-
Cinnamon and Nutmeg: Freshly ground spices add depth; these warm aromas will fill your kitchen. warm soup to start the meal.
-
Eggs: Fresh large eggs are key for binding and giving your cake its lift.
-
Powdered Sugar: Essential for making that creamy filling extra sweet and decadent.
-
Cream Cheese: Softened cream cheese provides a rich, tangy contrast to the sweetness of the cake.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and spray it lightly with cooking spray.
Mix the Batter: In a large bowl, combine canned pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, baking powder, and flour. Mix until smooth—your kitchen should now smell like autumn!
Spread Evenly in Pan: Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for about 15 minutes or until it springs back when touched lightly.
Roll It Up!: Once baked, remove from oven and let cool slightly. Dust a clean kitchen towel with powdered sugar then carefully invert the cake onto it. Roll it up like a burrito—don’t worry if it cracks; it’s all part of its charm!
Prepare Cream Cheese Filling: In another bowl, beat softened cream cheese with powdered sugar until fluffy. You can add vanilla extract for an extra flavor kick.
Unroll and Fill Cake: Gently unroll your cooled cake and spread the cream cheese filling evenly across the surface. Roll it back up tightly (without the towel this time) and wrap in plastic wrap.
Let this beauty chill in the fridge for at least an hour before slicing—this helps set everything together!
Now that you’ve conquered this Thanksgiving Pumpkin Roll Cake recipe like a pro chef (or at least like someone who has watched enough cooking shows), get ready for oohs and ahhs from family and friends as they taste it! Enjoy every moment of sharing this delightful treat over laughter and gratitude during your holiday celebrations. perfect side dish for Thanksgiving.
You Must Know
- This Thanksgiving Pumpkin Roll Cake is a delightful twist on traditional pumpkin desserts
- The combination of soft pumpkin cake and creamy filling creates a flavor explosion, making it a festive favorite
- Don’t forget to sprinkle some powdered sugar for that beautiful presentation!
Perfecting the Cooking Process
Start by preheating your oven to 375°F (190°C). While it heats, mix the batter and spread it evenly in the prepared pan. Bake until set, about 15 minutes, then immediately roll it up in a kitchen towel to cool.
Add Your Touch
For a unique flavor, consider adding spices like nutmeg or allspice. You can also swap the cream cheese filling for mascarpone for an Italian twist. Feel free to experiment with toppings like chopped pecans or chocolate drizzle.
Storing & Reheating
Store the rolled cake in an airtight container in the fridge for up to four days. To enjoy it warm, simply slice and pop pieces in the microwave for 10-15 seconds.
Chef's Helpful Tips
- To achieve that perfect roll, ensure your cake layer is thin and evenly baked
- Avoid overmixing your batter; this keeps the cake light and fluffy
- If your filling is too runny, add more powdered sugar to thicken it up nicely
Sharing this recipe always brings back fond memories of family gatherings where we all dove into dessert first! It’s a hit every time, with everyone asking for seconds.
FAQ
Can I make Thanksgiving Pumpkin Roll Cake ahead of time?
For more inspiration, check out this Thanksgiving Pumpkin Creme Brulee recipe.
Absolutely! You can prepare it one day in advance and store it in the fridge.
What do I do if my cake cracks while rolling?
Don’t panic! Just use extra frosting to cover any cracks; they’ll be deliciously hidden.
How do I prevent sticking when rolling?
Sprinkle powdered sugar on the towel before rolling to help prevent sticking during the process.
Thanksgiving Pumpkin Roll Cake
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the flavors of fall with this Thanksgiving Pumpkin Roll Cake, a perfect blend of soft pumpkin cake and creamy filling that will leave your guests craving more. With its beautiful presentation and nostalgic taste, this dessert is sure to become a holiday favorite. Easy to make and versatile enough for any occasion, it promises to bring joy and warmth to your festive gatherings.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 large eggs
- 1 cup powdered sugar (for filling)
- 8 oz cream cheese (softened)
Instructions
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, mix pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, baking powder, and flour until smooth.
- Spread the batter evenly in the prepared pan and bake for about 15 minutes or until springy to touch.
- Dust a kitchen towel with powdered sugar; invert the cake onto it and roll it up gently. Let cool slightly.
- Beat cream cheese with powdered sugar until fluffy; add vanilla if desired.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel. Wrap in plastic wrap and chill for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Leave a Comment