Description
A delightful and creamy pumpkin spice roll cake that is perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin puree and vanilla extract to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- Once baked, remove from the oven and let it cool slightly before rolling it up in a clean kitchen towel.
- While the cake cools, prepare the filling by beating cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll the cake.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Store leftovers in the refrigerator for up to 3 days.
- For a festive touch, sprinkle with additional powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg