Description
A soft and fluffy pumpkin spice cake rolled with a creamy filling, perfect for fall.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 6 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
- Beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.
- Fold dry ingredients into wet ingredients until smooth. Spread batter evenly into pan.
- Bake for 12-15 minutes until the cake springs back when touched.
- Lift cake onto a clean towel dusted with powdered sugar. Roll up tightly and cool.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cake, spread filling, then roll again. Chill before slicing.
Notes
- Use room-temperature ingredients for even mixing.
- Roll the cake while still warm for flexibility.
- Dust towel with powdered sugar to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pumpkin spice, roll cake, fall dessert, cream cheese filling