Irresistible Pumpkin Roll Cake Recipe: A Fall Dessert Delight

### Introduction

As the crisp air of fall sets in and leaves begin to turn golden, there’s nothing quite like the aroma of a freshly baked pumpkin dessert to warm up your home. This Irresistible Pumpkin Roll Cake is a delightful twist on the traditional pumpkin pie, featuring a moist, spiced pumpkin cake rolled around a creamy, sweet cream cheese filling. It’s not only a feast for the taste buds but also a stunning centerpiece for your autumn gatherings. Perfect for Thanksgiving or any fall celebration, this cake is sure to impress your family and friends.

### Ingredients

**For the Pumpkin Roll Cake:**
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin (not pumpkin pie filling)
– 1 teaspoon vanilla extract
– 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 cloves
– 1/4 teaspoon salt
– Powdered sugar (for dusting)

**For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream (or whipped topping)

### Instructions

1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, then grease the parchment paper.

2. **Mix the Wet Ingredients**: In a medium mixing bowl, whisk together the eggs and granulated sugar until well combined. Stir in the pumpkin and vanilla extract until the mixture is smooth.

3. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. **Combine Mixtures**: Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth. Be careful not to overmix.

5. **Bake the Cake**: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 13-15 minutes, or until the cake springs back when lightly pressed and a toothpick inserted comes out clean.

6. **Roll the Cake**: Once baked, remove the cake from the oven and immediately sprinkle powdered sugar over a clean kitchen towel. Carefully invert the cake onto the towel, peeling off the parchment paper. Starting from one of the short ends, roll the cake up in the towel, wrap it tightly, and allow it to cool completely at room temperature.

7. **Prepare the Cream Cheese Filling**: While the cake is cooling, prepare the filling. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy. Gently fold in the heavy cream until the mixture is light and fluffy.

8. **Unroll and Fill**: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges to avoid overflowing.

9. **Re-Roll the Cake**: Roll the cake back up (without the towel this time) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set before slicing.

10. **Serve**: Once chilled, slice the pumpkin roll cake into rounds and serve. Optionally, dust with additional powdered sugar before serving.

### Tips

– Ensure your cream cheese is soft for easy mixing; leave it out at room temperature for about an hour before starting.
– For a spicier flavor, feel free to add an extra pinch of spices or a splash of pumpkin spice extract to the filling.
– If you’re short on time, prepared whipped topping can be used in place of heavy cream in the cream cheese filling for a quicker preparation.
– This cake can be made a day in advance and stored in the refrigerator, making it a great option for holiday parties.

### Serving Suggestions

Serve this delightful pumpkin roll cake on a beautiful dessert platter, garnished with a dollop of whipped cream or a sprinkle of chopped nuts for added texture. Pair it with a warm cup of spiced chai or coffee to complement the flavors of autumn. This cake also pairs beautifully with vanilla ice cream for a decadent contrast.

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