Description
Pumpkin Spice Roll Cake: Deliciously moist pumpkin cake rolled with creamy cream cheese filling. Perfect fall treat!
Ingredients
Scale
- 3/4 cup (94g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (133g) granulated sugar
- 2/3 cup (153g) pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar (for rolling)
- 8 oz (226g) full-fat cream cheese, softened
- 6 tablespoons (85g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the long sides. Spray lightly with non-stick spray. Lay out a clean, thin kitchen towel and dust it generously with powdered sugar—this will be for rolling your hot cake.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. This ensures even distribution of the leavening agents and spices throughout your Pumpkin Spice Roll Cake.
- Step 3: Beat Eggs and Sugar In a large bowl, use an electric mixer to beat the eggs and sugar together for 4-5 minutes until thick, pale yellow, and ribbony. This step incorporates air into the batter, which is crucial for a light, flexible cake that won’t crack when rolled. Don’t rush this process!
- Step 4: Add Pumpkin Beat in the pumpkin puree and vanilla extract until just combined. The mixture might look slightly curdled, but don’t worry—that’s normal!
- Step 5: Fold in Dry Ingredients Gently fold the dry ingredients into the wet mixture using a rubber spatula with a light hand. Mix just until no dry streaks remain—overmixing will develop gluten and create a tough cake that could crack.
- Step 6: Bake Spread the batter evenly into your prepared pan. Give the pan a few gentle taps on the counter to release any large air bubbles. Bake for 13-15 minutes, or until the top springs back when lightly touched.
- Step 7: Roll While Warm As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan. Quickly turn the cake out onto your prepared towel, peel off the parchment paper, and immediately roll the cake up with the towel, starting from the short end. Place seam-side down on a wire rack to cool completely, about 1 hour.
- Step 8: Make the Filling While the cake cools, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, then beat until fluffy and light, about 2 minutes.
- Step 9: Fill and Re-roll Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges. Carefully re-roll the cake (this time without the towel), using the towel to help guide it if needed. Wrap your Pumpkin Spice Roll Cake tightly in plastic wrap and refrigerate for at least 1 hour before serving.
- Step 10: Garnish and Serve Just before serving, dust the top with additional powdered sugar. For a professional finish, trim off about 1/4 inch from each end using a serrated knife to reveal the beautiful swirl pattern.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg