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Indulgent Creamy Pumpkin Spice Roll Cake Recipe

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

Ingredients
  

  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin spice blend
  • 1 teaspoon milk optional

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare your baking sheet.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, and vanilla extract until fully combined.
  3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared baking sheet and spread it evenly.
  6. Bake in the preheated oven for 15-20 minutes, until a toothpick inserted comes out clean.
  7. Once baked, remove the cake from the oven and let it cool for 5-10 minutes on the counter.
  8. Carefully flip the cake onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper.
  9. Starting from one edge, gently roll the cake with the towel, then let it cool completely.
  10. Meanwhile, prepare the cream cheese filling by beating together softened cream cheese, powdered sugar, and pumpkin spice blend until smooth.
  11. Once the cake has cooled, unroll it and spread the cream cheese filling evenly over the surface.
  12. Carefully re-roll the cake without the towel, then wrap it in plastic wrap and refrigerate for at least one hour.
  13. Before serving, dust the top with additional powdered sugar if desired, then slice into portions.