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Creamy Pumpkin Spice Roll Cake Delight

Creamy Pumpkin Spice Roll Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon for filling

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In a separate bowl, beat sugar, oil, and eggs until well combined.
  4. Add pumpkin puree and vanilla extract to the egg mixture; mix well.
  5. Gradually stir in the dry ingredient mixture until just combined.
  6. Spread the batter evenly into the prepared baking sheet.
  7. Bake for 15-20 minutes or until a toothpick comes out clean.
  8. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
  9. Once baked, immediately turn the cake onto the prepared towel.
  10. Peel off the parchment paper and carefully roll the cake with the towel.
  11. Let the rolled cake cool completely on a wire rack.
  12. In the meantime, prepare the cream cheese filling by beating cream cheese, powdered sugar, and cinnamon until smooth.
  13. Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  14. Roll the cake back up tightly, using the towel to guide you.
  15. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.
  16. Before serving, dust with powdered sugar, slice, and enjoy.