Fall Pumpkin Spice Roll Cake
A moist pumpkin cake rolled with cream cheese filling, perfect for fall gatherings and cozy evenings.
Ingrédients
For the Cake
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- ¼ tsp salt
- 3 large eggs
- 1-¼ cups granulated sugar Coconut sugar can be used as a substitute.
- 1 cup canned pumpkin puree Homemade pumpkin puree is also acceptable.
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese At room temperature.
- ¼ cup salted butter Softened.
- 1 tsp vanilla extract
- ⅛ tsp ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar For creaming.
For Dusting
- ¼ cup powdered sugar For dusting the finished cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In a separate bowl, beat together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the canned pumpkin puree and vanilla extract into the egg mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly in the prepared jelly roll pan.
Baking and Cooling
- Bake for 15-20 minutes or until it springs back when lightly pressed and a toothpick comes out clean.
- Let the cake cool in the pan for about 5 minutes, then carefully roll it into a log with the parchment paper. Set aside to cool completely.
Filling and Assembly
- Beat the cream cheese and softened butter together in a bowl until smooth. Add powdered sugar, vanilla extract, ground cinnamon, and sea salt; mix until creamy.
- Once the cake has cooled completely, unroll it carefully. Spread the cream cheese filling evenly over the cake.
- Gently roll the cake back up without the parchment paper. Dust with powdered sugar before serving.
Notes
Store the cake in the refrigerator in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat by thawing in the refrigerator or microwaving for 10 seconds if preferred warm.