Description
A delicious pumpkin spice roll cake filled with a creamy mixture, perfect for autumn gatherings.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a 15×10-inch jelly roll pan with parchment paper and grease it.
- Mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- Beat the eggs and sugar together until thick and pale—about 5 minutes.
- Add the pumpkin puree and vanilla extract until well combined.
- Incorporate the dry ingredients into the wet mixture gently.
- Pour the batter into the prepared pan and bake for about 15-20 minutes.
- Roll the cake while warm with a clean kitchen towel.
- Make the cream cheese filling by beating together cream cheese, powdered sugar, and butter until smooth.
- Unroll the cooled cake and spread the cream cheese filling evenly.
- Roll the cake back up tightly and refrigerate for at least 30 minutes.
- Slice the cake and serve, garnishing with additional powdered sugar if desired.
Notes
For variations, you can try adding cocoa powder for a chocolate twist or make vegan substitutions with flax eggs and dairy-free cream cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin, roll cake, fall dessert, cream cheese, autumn baking