Description
This Creamy Pumpkin Spice Roll Cake is a delightful fall-inspired dessert combining a light, spiced pumpkin cake rolled with a luscious cream cheese filling infused with pumpkin pie spice. Perfect for festive occasions or cozy gatherings, this roll cake offers a moist texture and rich, creamy sweetness with a dusting of confectioners’ sugar for a pretty finish.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For Dusting
- Confectioners’ sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper and grease the paper thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Beat Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs with granulated sugar until the mixture is thick, pale, and fluffy, which typically takes a few minutes.
- Add Pumpkin and Vanilla: Incorporate the canned pumpkin and vanilla extract into the egg mixture, beating just until combined to maintain the lightness.
- Combine Wet and Dry Mixtures: Gradually add the dry flour-spice mixture to the pumpkin mixture, stirring gently and just until blended to avoid overmixing and keep the batter airy.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes or until the cake springs back lightly when touched.
- Roll Cake While Hot: Lay a clean tea towel flat and sprinkle it generously with confectioners’ sugar. Immediately after baking, carefully invert the cake onto the towel, remove the parchment paper, and roll the cake and towel together starting from the short side. Let cool completely on a wire rack in this rolled form.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese, sifted powdered sugar, softened butter, vanilla extract, and pumpkin pie spice until the filling is light, smooth, and fluffy.
- Fill and Re-Roll Cake: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Carefully roll the cake back up without the towel to form a tight spiral.
- Chill the Cake: Wrap the filled cake roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set and the flavors to meld.
- Serve: Before serving, dust the top of the chilled roll cake with confectioners’ sugar. Slice into pieces and serve cold for the best texture and taste.
Notes
- Rolling the cake while it’s still warm prevents cracking and makes it more pliable.
- Use a clean tea towel generously dusted with powdered sugar to prevent sticking when rolling the cake.
- Chilling the cake after filling helps the roll maintain its shape and improves slicing.
- This cake is best served chilled but should be brought to room temperature for a few minutes if prefer a softer texture.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing of the filling.
