Description
This Creamy Pumpkin Spice Roll Cake is a delightful autumn treat featuring a soft, spiced pumpkin cake rolled with a luscious cream cheese filling. Perfect for holiday gatherings or cozy evenings, the recipe combines warm spices and a velvety, sweet filling for a festive and elegant dessert.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Creamy Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease and flour the parchment paper to ensure the cake releases easily.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed until the mixture becomes thick and pale, indicating plenty of air has been incorporated for a light cake.
- Add Pumpkin and Vanilla: Add the canned pumpkin and vanilla extract to the egg mixture, then beat again until thoroughly combined and smooth.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed just until everything is combined — avoid overmixing to keep the cake tender.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13-15 minutes, or until the top springs back lightly when touched.
- Cool and Roll Cake: Immediately after baking, loosen the cake edges with a spatula and turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together starting from the narrow end. Allow the cake to cool completely rolled up.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth, creamy, and free of lumps.
- Fill and Re-roll Cake: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, then re-roll the cake without the towel, handling gently to avoid cracks.
- Chill and Serve: Wrap the rolled cake snugly in plastic wrap and refrigerate for at least one hour to set the filling and enhance flavors. Before serving, optionally dust with additional powdered sugar for a pretty finish.
Notes
- Use canned pumpkin, not pumpkin pie filling, which contains spices and sweeteners that could alter the cake’s flavor.
- If you don’t have a jelly roll pan, a rimmed baking sheet approximately 15×10 inches can work as a substitute.
- Rolling the cake immediately after baking while it’s still warm prevents cracking during rolling.
- Ensure the cream cheese and butter are softened to room temperature for a smooth filling.
- The cake can be refrigerated wrapped for up to 2 days; bring to room temperature slightly before serving for best texture.
