Description
A tender spiced pumpkin cake rolled around a creamy filling, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- Mix together the flour, baking powder, baking soda, spices, and salt in a bowl. Set aside.
- Beat the eggs and granulated sugar in a large bowl until thick and pale. Stir in the pumpkin puree and vanilla.
- Fold in the flour mixture gradually until just combined; be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes, or until a toothpick comes out clean.
- Roll the warm cake in the parchment paper to keep it from drying out and let it cool completely.
- Beat together the cream cheese, powdered sugar, vanilla, and softened butter until smooth and creamy.
- Unroll the cooled cake gently, spread the cream cheese mixture over the surface, and roll it back up tightly.
- Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing and serving.
Notes
You can bake the cake a day in advance and keep it rolled in the fridge overnight. Use a serrated knife to slice for the best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg