Fall Pumpkin Spice Roll Cake: Delight Your Taste Buds Today!
A delicious and moist pumpkin spice roll cake filled with cream cheese frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 375°F (190°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.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- For a spicier flavor, add more cinnamon or ginger to the batter.
Find it online: https://meal15.com/fall-pumpkin-spice-roll-cake-recipe/