Description
A delightful and moist pumpkin spice roll cake filled with a creamy frosting, perfect for fall celebrations.
Ingredients
Scale
- 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 ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Stir in pumpkin and vanilla.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- Once baked, remove from the oven and let it cool for a few minutes before rolling it up with a clean kitchen towel.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the cream cheese filling, and roll it back up.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Creamy Pumpkin Spice Roll Cake, Pumpkin Dessert, Fall Recipes