Decadent Pumpkin Spice Roll Cake Recipe
This decadent pumpkin spice roll cake features a moist and flavorful pumpkin sponge filled with a rich cream cheese filling. It's a delightful dessert perfect for fall gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- 1 cup heavy cream
- ½ cup cream cheese
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
Instructions
- Preheat oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat eggs and sugar until thick and pale, about 5 minutes.
- Mix in pumpkin puree and vanilla extract until well blended.
- Fold in dry ingredients until just combined, being careful not to overmix.
- Spread batter in the prepared pan and bake for 13-15 minutes until a toothpick comes out clean.
- Dust a clean kitchen towel with powdered sugar and invert the baked cake onto it.
- Roll the cake in the towel and let it cool completely.
- Whip heavy cream until soft peaks form, then beat cream cheese, sugar, vanilla, and pumpkin spice until smooth.
- Fold whipped cream into the cream cheese mixture and spread it over the cooled cake before rolling it back up.
- Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Allow the cake to cool completely before filling to maintain its shape.