Description
A soft, spiced pumpkin cake rolled with a sweet cream cheese filling — the perfect fall dessert for any occasion.
Ingredients
For the cake:
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
For the cream cheese filling:
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
1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
3. In another bowl, beat eggs and sugar until thick and pale.
4. Add pumpkin puree and vanilla extract, mixing just until combined.
5. Fold dry ingredients gently into wet mixture until no streaks remain.
6. Spread batter evenly in prepared pan and bake 13–15 minutes until springy.
7. Immediately flip hot cake onto a towel dusted with powdered sugar.
8. Peel off parchment and roll the cake with the towel while still warm.
9. Let cool completely before filling.
10. Beat cream cheese, butter, vanilla, cinnamon, and powdered sugar until smooth.
11. Unroll cooled cake and spread filling evenly to edges.
12. Re-roll cake without towel, wrap in plastic, and chill at least 1 hour.
13. Dust with powdered sugar before slicing and serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. The cake tastes even better after a day as flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg