Fall Pumpkin Spice Roll (Print Version)
Soft pumpkin sponge cake rolled with velvety cream cheese filling and warm fall spices - an impressive autumn dessert centerpiece.
# Ingredients:
→ Pumpkin Cake
01 -
1 cup all-purpose flour
02 -
1/2 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1 tsp ground cinnamon
05 -
2 tsp pumpkin pie spice blend
06 -
1/4 tsp salt
07 -
3 large eggs
08 -
1-1/4 cups granulated sugar
09 -
1 cup canned pumpkin puree
10 -
1 tsp vanilla extract
11 -
1/4 cup powdered sugar, for dusting towel
→ Cream Cheese Filling
12 -
8 oz cream cheese, at room temperature
13 -
1/4 cup salted butter, softened
14 -
1 tsp vanilla extract
15 -
Pinch sea salt
16 -
3 cups powdered sugar
17 -
1/8 tsp ground cinnamon
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and grease lightly with butter or nonstick spray. Sprinkle 1/4 cup powdered sugar onto a clean tea towel and set aside on a flat surface to prevent sticking.
02 -
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, use a mixer to beat the eggs and granulated sugar until thick and pale, about 2 minutes. Add pumpkin puree and vanilla extract, mixing until combined.
03 -
Gently mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing. Spread the batter evenly into the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes until the cake springs back when lightly touched.
04 -
While still hot, turn the baked cake onto the sugared towel. Peel off the parchment paper and roll the cake with the towel from the short side. Let cool completely on a wire rack.
05 -
Beat softened butter until fluffy. Add cream cheese and beat until smooth. Mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar, 1 cup at a time, beating thoroughly. Stir in ground cinnamon for added flavor.
06 -
Unroll the cooled cake and spread the cream cheese filling evenly over the surface, nearly to the edges. Re-roll the cake without the towel into a tight spiral. Place seam side down on a serving plate and refrigerate for 1 hour to set.
07 -
Using a serrated knife, slice the chilled pumpkin roll to serve. Optionally, dust with powdered sugar for a decorative finish. Best served chilled to maintain shape and enhance flavor.