Small Pumpkin Roll Cake (Ready-to-Print Version)

Tender pumpkin cake rolled with creamy chocolate filling and dusted with powdered sugar for a festive touch.

# 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 extra for dusting

# Step-by-Step Guide:

01 - Preheat oven to 350°F (177°C) and position rack in the middle. Line a quarter baking sheet with parchment paper, extending at least one inch above all edges, and lightly grease the paper after folding the corners to fit snugly.
02 - Sift together flour, baking powder, salt, cinnamon, and nutmeg into a small bowl to remove lumps.
03 - Using a hand mixer on medium-high speed, beat eggs and granulated sugar until pale and fluffy, about 5 minutes, resembling soft whipped cream. Incorporate pumpkin puree and vanilla extract on medium-low speed until just combined.
04 - Gently fold one-third of the dry ingredients into the egg mixture with a spatula until no streaks remain; repeat this two more times.
05 - Pour batter evenly into prepared pan, smoothing to fill corners. Bake for 8 to 10 minutes until a toothpick inserted comes out clean and the surface springs back when touched. Avoid overbaking to prevent dryness.
06 - Allow cake to cool in pan on a wire rack for 2 minutes. Using parchment paper, lift cake from pan while still warm. Roll cake starting from the shorter side with parchment paper intact and rest rolled on a wire rack to cool completely to avoid cracks.
07 - Beat cream cheese and butter on medium speed until smooth. Add cocoa powder, salt, and vanilla extract, then continue beating until fully incorporated. Gradually add powdered sugar on low speed, beating until smooth and adjusting sweetness as desired.
08 - Unroll cooled cake gently. Spread filling evenly over the surface, leaving 1/4 inch border uncovered. Re-roll carefully, peeling off parchment paper as you roll. Wrap in plastic and refrigerate for 30 to 60 minutes before serving.
09 - Optionally dust with powdered sugar before slicing. Store leftovers refrigerated due to cream cheese filling.

# Handy Tips:

01 - Roll the cake while warm to prevent cracking. Use pure canned pumpkin, not pumpkin pie filling, for best texture.
02 - Cake can be stored at room temperature for 6 to 8 hours; refrigerate thereafter.

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