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Deliciously Creamy Pumpkin Spice Roll Cake Recipe

Creamy Pumpkin Spice Roll Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon pumpkin spice mix
  • 1/2 teaspoon vanilla extract for filling

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs and granulated sugar until light and fluffy.
  4. Add the pumpkin puree and vanilla extract to the egg mixture, mixing until combined.
  5. Gradually add the dry ingredients to the pumpkin mixture, folding gently until no streaks remain.
  6. Spread the batter evenly into the prepared jelly roll pan and bake for 13-15 minutes.
  7. Once baked, remove from the oven and immediately turn the cake onto a powdered sugar-dusted towel.
  8. Roll the cake up in the towel and let it cool completely.
  9. While cooling, prepare the cream cheese filling by beating together cream cheese, powdered sugar, pumpkin spice, and vanilla.
  10. Unroll the cooled cake carefully and spread the cream cheese filling over the surface.
  11. Roll the cake back up gently and wrap it in plastic wrap to refrigerate for at least an hour.
  12. Once chilled, slice and serve the Creamy Pumpkin Spice Roll Cake.