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Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake for Cozy Fall Gatherings

Delight in the seasonal flavor of Creamy Pumpkin Spice Roll Cake, a simple yet impressive dessert perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 1 cup All-Purpose Flour Gluten-free option available.
  • 1 cup Granulated Sugar Can substitute with brown sugar.
  • 3 large Eggs Room temperature for better results.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Ground Cinnamon Add nutmeg or ginger if desired.
  • 1 teaspoon Pumpkin Pie Spice Blend Homemade blend adds a personal touch.
  • 1/2 teaspoon Salt Enhances sweetness.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful substitute.
For the Filling
  • 8 oz Cream Cheese Bring to room temperature.
  • 4 tablespoons Unsalted Butter Must be at room temperature.
  • 1 cup Powdered Sugar Add gradually to avoid lumps.

Equipment

  • 13x17 inch jellyroll pan
  • mixing bowls
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 13x17 inch jellyroll pan with parchment paper.
  2. Dust a clean tea towel with powdered sugar and set aside.
  3. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  4. Beat the eggs and granulated sugar together in a large bowl until pale and thick, about 3-4 minutes. Mix in the pumpkin puree and vanilla extract.
  5. Fold the dry ingredients into the wet mixture gently, being careful not to overmix.
  6. Spread the batter into your prepared pan and bake for 14-15 minutes until set.
  7. Invert the cake onto the powdered sugar-dusted towel and roll it up while warm. Let cool completely.
  8. Beat the cream cheese and unsalted butter until smooth. Mix in vanilla and powdered sugar until fluffy.
  9. Unroll the cooled cake, spread the cream cheese filling, and re-roll it without the towel. Chill for at least 1 hour.
  10. Slice the cake into pieces, optionally dusting with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for better texture and avoid overmixing for a lighter cake.

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