Creamy Pumpkin Spice Roll Cake Recipe
This Creamy Pumpkin Spice Roll Cake Recipe brings autumn flavors to your kitchen. The soft sponge cake wraps around smooth cream cheese filling.
Equipment
- Large mixing bowls
- Electric hand mixer
- 15x10 inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Rubber spatula
- Wire cooling rack
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Line jelly roll pan with parchment paper.
- Mix flour, baking powder, and spices together.
- Beat eggs and sugar until thick.
- Fold in pumpkin puree gently.
- Add dry ingredients to wet mixture.
- Spread batter evenly in prepared pan.
- Bake for 13-15 minutes until springs back.
- Turn cake onto powdered sugar-dusted towel immediately.
- Roll cake in towel while warm.
- Cool completely on wire rack.
- Beat cream cheese, butter, sugar, vanilla together.
- Unroll cooled cake carefully.
- Spread filling evenly over cake surface.
- Roll cake again without towel.
- Wrap in plastic wrap tightly.
- Refrigerate for 2 hours minimum.
- Slice with sharp knife before serving.
Notes
- Use room temperature eggs for better mixing
- Don't overbake or cake will crack when rolling
- Roll cake while still warm for best results
- Dust towel with powdered sugar to prevent sticking
- Chill filled cake before slicing for clean cuts