Creamy Pumpkin Spice Roll Cake
A soft, spiced pumpkin cake wrapped around rich cream cheese filling—this roll cake is the ultimate cozy dessert. It’s beautiful to serve and easier to make than you think.
- Prep Time: 20 min
- chill time: 1 hour
- Cook Time: 13–16 min
- Total Time: 1 hr 40 min
- Yield: 8–10 slices 1x
Ingredients
For the Cake
¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ to 1 tsp ground cinnamon
¼ tsp nutmeg (optional)
½ tsp salt
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin purée
1 tsp vanilla extract
For the Filling
8 oz cream cheese, softened
1 cup powdered sugar, sifted
¼ cup unsalted butter, softened
1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and lightly grease.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, sugar, pumpkin, and vanilla until smooth. Fold in the dry ingredients just until combined.
Spread batter evenly in the pan. Bake 13–16 minutes, until cake springs back when touched.
Lift hot cake using parchment and place on a clean towel dusted with powdered sugar. Roll the cake (with the towel) from the short end. Let cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Unroll the cake, spread filling evenly, and re-roll without the towel. Wrap in plastic and chill for at least 1 hour.
Dust with powdered sugar before slicing and serving.
Find it online: https://thecomfortspoon.com/creamy-pumpkin-spice-roll-cake/