Small Pumpkin Roll Cake (Printer-Friendly Version)
Tender pumpkin cake rolled with creamy chocolate filling and dusted with powdered sugar.
# What You'll Need:
→ Small Pumpkin Cake
01 -
7 tablespoons all-purpose flour
02 -
1/4 teaspoon baking powder
03 -
1/8 teaspoon salt
04 -
1/2 teaspoon ground cinnamon
05 -
1/8 teaspoon ground nutmeg
06 -
2 large eggs, room temperature
07 -
6 tablespoons granulated sugar
08 -
1/4 cup pure canned pumpkin
09 -
1/2 teaspoon vanilla extract
→ Chocolate Cream Cheese Filling
10 -
3 ounces cream cheese, room temperature
11 -
2 tablespoons unsalted butter, room temperature
12 -
2 tablespoons unsweetened cocoa powder
13 -
1/2 teaspoon vanilla extract
14 -
1/4 teaspoon salt
15 -
3/4 cup powdered sugar, plus more for dusting
# Steps to Follow:
01 -
Preheat oven to 350°F and position the oven rack in the middle. Line a quarter size baking sheet with parchment paper, folding corners to fit and allowing paper to extend at least 1 inch over edges. Lightly grease the paper.
02 -
Sift together flour, baking powder, salt, cinnamon, and nutmeg into a small bowl to remove lumps.
03 -
In a medium bowl, beat eggs and granulated sugar with a hand mixer on medium-high speed until light, pale, and fluffy, about 5 minutes.
04 -
Reduce mixer speed to medium-low and incorporate pumpkin puree and vanilla extract until just combined.
05 -
Gently fold one-third of the dry ingredients into the egg mixture with a spatula until no dry streaks remain. Repeat twice more until all dry ingredients are incorporated.
06 -
Pour batter evenly into prepared pan, smoothing batter into corners. Bake for 10 minutes or until a toothpick inserted in the center comes out clean and the cake is springy to the touch.
07 -
Cool cake in pan on wire rack for 2 minutes. Using parchment paper edges, carefully lift cake out while warm. Roll cake from the shorter end with parchment paper still attached and set on wire rack to cool completely.
08 -
Beat cream cheese and butter on medium speed until smooth. Add cocoa powder, salt, and vanilla, continue beating until combined. Gradually add powdered sugar on low speed until smooth and creamy. Adjust sweetness to taste.
09 -
Once cake is cooled, gently unroll it. Spread filling evenly, leaving a 1/4 inch border on all edges. Re-roll cake, gently peeling off parchment as you roll. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
10 -
Dust with powdered sugar before slicing and serving. Refrigerate leftovers due to cream cheese filling.
# Additional Tips:
01 -
Roll the cake while it is warm to prevent cracking. Use pure pumpkin, not pumpkin pie filling, for best texture. Avoid overbaking to maintain moisture and rollability.
02 -
Store at room temperature covered up to 8 hours, then refrigerate. Freezing is not recommended as it may cause cracking and affect filling texture.
03 -
Sweeten the chocolate filling to preference by adding additional powdered sugar a tablespoon at a time.