Description
This Creamy Pumpkin Spice Roll Cake is a delightful autumn dessert featuring a moist pumpkin-infused sponge cake rolled with a luscious cream cheese and pumpkin spice filling. Its soft texture, warm spices, and creamy filling make it perfect for seasonal celebrations or cozy gatherings.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For garnish:
- Confectioners’ sugar for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper and grease the paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt until well combined.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture becomes thick and pale in color, incorporating air for a light sponge.
- Add pumpkin and vanilla: Stir in the canned pumpkin and vanilla extract into the egg mixture, beating until fully combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the pumpkin mixture, gently stirring until just blended to avoid overmixing.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: Lay a clean tea towel flat and sprinkle it with confectioners’ sugar. While the cake is still hot, carefully invert it onto the sugared towel, peel off the parchment paper, and starting from a short side, roll the cake and towel together. Allow to cool completely on a wire rack.
- Prepare the filling: In a medium bowl, beat together softened cream cheese, powdered sugar, unsalted butter, vanilla extract, and pumpkin pie spice until the mixture is light, fluffy, and smooth.
- Fill and re-roll: Gently unroll the cooled cake, spread the cream cheese filling evenly over the surface leaving a 1/2-inch border around the edges. Carefully roll the cake back up without the towel, ensuring even rolling to maintain shape.
- Chill the cake: Wrap the filled cake roll tightly with plastic wrap and refrigerate for at least one hour to allow the filling to set and flavors to meld.
- Serve: Before serving, lightly dust the cake roll with confectioners’ sugar. Slice into desired portions and serve chilled for a creamy, spiced treat.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use canned pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- For easier rolling, sprinkle enough confectioners’ sugar on the towel to prevent sticking.
- Leftovers should be stored refrigerated and consumed within 3-4 days.
- This cake can be prepared a day ahead; just keep it refrigerated until serving.
