Description
A delightful pumpkin spice roll cake that captures the essence of autumn, perfect for holidays and gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar, for dusting towel
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15x10x1 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- In another large bowl, beat the eggs and granulated sugar until thick and pale in color. Add in the pumpkin puree and vanilla extract, mixing well.
- Gradually add the flour mixture to the pumpkin mixture. Stir until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- When the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper and roll the cake with the towel, starting from the short end. Allow it to cool completely in this rolled shape.
- To make the filling, beat together the cream cheese, softened butter, vanilla, ground cinnamon, and a pinch of sea salt. Gradually add the powdered sugar until smooth and creamy.
- Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll it back up without the towel this time.
- Dust the outside of the cake roll with additional powdered sugar before slicing and serving.
Notes
For best results, ensure cream cheese is at room temperature for filling. Avoid overmixing the batter to keep the cake light and fluffy.