Irresistible Thanksgiving Pumpkin Roll Cake Recipe to Delight

The Thanksgiving Pumpkin Roll Cake is a delightful dessert that captures the essence of fall with its warm spices and creamy filling. Imagine slicing into a fluffy, spiced cake that rolls out like a soft, sweet hug, revealing a luscious cream cheese center that beckons you for another bite. Thanksgiving Crescent Ring.

Every bite of this cake delivers the comforting flavors of pumpkin pie, making it the ultimate Thanksgiving treat. Picture your family gathered around the table, faces lighting up as they take their first taste—it’s pure magic on a plate. For more inspiration, check out this Thanksgiving Pumpkin Cupcakes recipe.

I remember the first time I made this cake; my family was so smitten that they nearly fought over the last slice!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree for authentic flavor; avoid pumpkin pie filling to control sweetness.

• All-Purpose Flour: A must for structure; sift it to ensure lightness in your roll.

• Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste buds’ demands.

• Eggs: Fresh eggs provide richness and help bind everything together; room temperature works best. deviled eggs for gatherings.

• Baking Powder: Essential for lift; make sure it’s fresh for optimal results.

• Ground Cinnamon: This spice brings warmth; consider adding nutmeg or ginger for extra depth.

• Vanilla Extract: A splash enhances all flavors; use quality extract for maximum impact.

• Cream Cheese: The star of the filling; make sure it’s at room temperature for easy mixing.

• Powdered Sugar: Sweetens the cream cheese filling perfectly; sift it before using for smoothness.

• Heavy Whipping Cream: Optional but adds creaminess to the filling if you prefer a lighter texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with cooking spray and line it with parchment paper for easy removal.

Create Your Batter Base: In a large mixing bowl, beat together eggs and granulated sugar until thick and pale. Add canned pumpkin puree and vanilla extract, mixing well until combined.

Add Dry Ingredients Carefully: In another bowl, whisk together flour, baking powder, cinnamon, and any additional spices. Gradually add this mixture to the wet ingredients, folding gently to maintain airiness.

Spread and Bake Your Cake Layer : Pour the batter evenly into your prepared pan. Bake in the preheated oven for 13-15 minutes or until a toothpick comes out clean from the center.

Roll It Up While Hot!: Once baked, remove from oven and dust a clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel and peel off parchment paper. Roll up tightly while warm—a little patience goes a long way!

Prepare Your Cream Cheese Filling : While your cake cools in its roll shape, whip together softened cream cheese and powdered sugar until smooth. Add heavy whipping cream if you want an extra luxurious filling.

Unroll and Fill : After about 30 minutes, gently unroll your cooled cake. Spread an even layer of your cream cheese mixture over the top without going to edges. Roll back up carefully without applying too much pressure on those delicate edges.

Now that you have this delectable Thanksgiving Pumpkin Roll Cake ready to impress your guests or just yourself (because why not?), serve it chilled or at room temperature—you really can’t go wrong! Enjoy every slice filled with laughter and joy as you celebrate the season with friends and family. gingerbread rice krispie treats pumpkin wild rice soup.

Perfecting the Cooking Process

Start by preheating your oven to 375°F and preparing your baking sheet with parchment paper. Bake the cake until it’s firm to the touch, then roll it while still warm. This method prevents cracking and ensures a perfect shape.

Add Your Touch

Feel free to switch up the spices! For a twist, add ginger or nutmeg instead of cinnamon. You can also experiment with different fillings like cream cheese or whipped cream for added richness.

Storing & Reheating

Store your pumpkin roll in an airtight container in the refrigerator for up to five days. For a quick bite, simply slice it and enjoy cold or let it sit at room temperature for about 30 minutes before serving.

Making this cake reminded me of my first Thanksgiving dinner where all I heard was “Wow!” from my family as they took their first bites.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well; just make sure to puree it until smooth.

How do I prevent the pumpkin roll from cracking?

Rolling the cake while it’s warm helps maintain its shape and reduces cracking.

Can I freeze leftovers of the pumpkin roll?

Absolutely! Wrap slices tightly in plastic wrap before freezing for up to two months.

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Thanksgiving Pumpkin Roll Cake

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• Author: Jessica
• Total Time: 35 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Thanksgiving Pumpkin Roll Cake is a festive dessert that perfectly embodies the flavors of fall. This fluffy, spiced cake envelops a rich cream cheese filling, making it an irresistible treat for your holiday gatherings. Picture your loved ones delighting in each bite as the warm spices and creamy goodness create lasting memories around the table. Easy to make and visually stunning, this pumpkin roll is sure to be the star of your Thanksgiving feast.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)
• 2 cups powdered sugar
• 1/4 cup heavy whipping cream (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
2. In a large bowl, beat eggs and sugar until thick. Mix in pumpkin puree and vanilla.
3. Whisk together flour, baking powder, and cinnamon in a separate bowl; fold into wet ingredients.
4. Spread batter in prepared pan and bake for 13-15 minutes until set.
5. Dust a kitchen towel with powdered sugar, invert the cake onto it, and roll tightly while warm.
6. Whip cream cheese and powdered sugar until smooth; add heavy cream if desired.
7. Unroll cake, spread filling evenly, re-roll gently, and chill before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 230
• Sugar: 22g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg