Description
This creamy pumpkin spice roll cake is a festive fall dessert made with a soft, spiced pumpkin sponge and a rich cream cheese filling. Beautifully rolled and dusted with powdered sugar, it’s a showstopping treat for holidays and gatherings.
Ingredients
- 3/4 cup pumpkin purée
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 cup powdered sugar (plus more for dusting)
- 1/2 tsp vanilla extract (for filling)
- Parchment paper
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until light and fluffy. Mix in pumpkin purée and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Fold dry ingredients into the wet mixture until just combined. Spread batter evenly in the prepared pan.
- Bake for 12–15 minutes or until cake springs back when gently pressed.
- Turn cake onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll up cake in towel from short end. Let cool completely.
- For filling: beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gently unroll cooled cake. Spread filling evenly and re-roll (without the towel).
- Wrap roll in plastic wrap and refrigerate at least 1 hour.
- Dust with powdered sugar before serving. Slice and serve chilled or at room temperature.
Notes
- Add chopped nuts like pecans or walnuts to the filling for texture.
- Flavor filling with maple syrup or extra spices for a cozy twist.
- Use homemade pumpkin purée if it’s smooth and not watery.
- Can be made ahead and stored chilled for up to 4 days.
- Freezes well wrapped in plastic and foil; thaw in fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
