Description
A delightful and moist pumpkin roll cake filled with a creamy vanilla cream cheese frosting. This festive dessert combines warm spices with tender pumpkin cake rolled into a jelly roll shape, perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Frosting
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the pumpkin cake.
- Prep Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, allowing an extra inch to stick up on the long sides for easy cake removal. Lightly grease the parchment paper as well.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and canned pumpkin until smooth and well combined.
- Combine Batter: Add the dry ingredients to the wet ingredients bowl and gently stir just until combined and no dry streaks remain. Avoid overmixing. Spread the batter evenly in the prepared pan.
- Bake Cake: Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Ovens vary, so watch closely to prevent overbaking.
- Roll Cake: Immediately lift the parchment paper with the hot cake out of the pan onto a flat, heat-safe surface. While warm, starting from a short end, carefully and slowly roll the cake along with the parchment paper. Let it cool completely on a wire rack to prevent sweating.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until fluffy and smooth.
- Frost and Roll: Once cooled, gently unroll the cake and spread the frosting evenly over the surface, leaving a 1-inch border around the edges. Carefully roll the cake back up without the parchment paper. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Serve: Before serving, dust the top with additional powdered sugar if desired. Slice and enjoy this spiced pumpkin roll dessert.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use fresh pumpkin pie spice or make your own blend for optimal flavor.
- Chilling the rolled cake helps the frosting set and makes slicing easier.
- For a sweeter touch, dust extra powdered sugar just before serving.
- This cake can be prepared a day ahead and refrigerated wrapped tightly to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin roll, pumpkin dessert, cream cheese frosting, fall dessert, holiday cake, jelly roll cake, spiced pumpkin cake
