Description
A festive and delightful pumpkin spice roll cake, perfect for autumn gatherings, featuring a tender cake swirled with a cream cheese filling.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/4 tsp Salt
- 3 large Eggs
- 1 cup Granulated Sugar
- 1 cup Pure Pumpkin Puree
- 1 tsp Vanilla Extract
- 8 oz Cream Cheese
- 1/4 cup Heavy Cream
- Powdered Sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat eggs and sugar until frothy. Add pumpkin puree and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to wet ingredients and stir gently to avoid overmixing.
- Pour the batter onto the prepared pan and spread evenly. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake while it’s still hot and invert it onto a clean kitchen towel dusted with powdered sugar. Roll it up gently with the towel inside and let it cool completely.
- While the cake cools, whip together cream cheese, powdered sugar, and a splash of heavy cream until smooth and fluffy.
- Once the cake is cool, carefully unroll it and spread the cream cheese filling over the sponge. Roll it back up (without the towel) and refrigerate to set.
- Dust with additional powdered sugar before slicing and serve with warm cider.
Notes
Swap almond or oat flour for a gluten-free option, or use ricotta cheese instead of cream cheese for a lighter filling.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin spice, roll cake, fall dessert, autumn baking, holiday treat