Description
A moist and tender cake rolled with a sweet cream cheese frosting, infused with the warm flavors of pumpkin and spices. This pumpkin spice roll cake is a perfect fall dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped toasted pumpkin seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. Grease and flour the parchment paper.
- In a large bowl, whisk together the pumpkin puree, eggs, and granulated sugar until well combined.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from one of the shorter ends, tightly roll up the warm cake with the towel inside. Let it cool completely on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the cake.
- Re-roll the cake tightly, this time without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set.
- Before serving, slice the cake and garnish with toasted pumpkin seeds if desired.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Do not overbake the cake, as it can become dry and crack.
- Rolling the cake while warm helps prevent cracking.
- Chill the cake sufficiently for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg