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Spiced Creamy Pumpkin Roll

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This Spiced Creamy Pumpkin Roll is a decadent fall treat featuring a moist, spiced pumpkin cake filled with a sweet and tangy cream cheese frosting. It’s the perfect dessert for Thanksgiving or any autumn gathering!

Ingredients

Scale
  • For the Cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is baking, lay a clean kitchen towel flat and dust generously with powdered sugar.
  7. Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
  8. Starting from one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
  9. Prepare the Filling: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and vanilla extract until well combined.
  10. Assemble the Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
  11. Re-roll the cake tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the filling to set.
  12. Before serving, dust the pumpkin roll with powdered sugar and slice into desired thickness.

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the cream cheese filling before re-rolling the cake.

Find it online: https://cubaqueen.com/spiced-creamy-pumpkin-roll/