Pumpkin Spice Roll Cake
This Pumpkin Spice Roll Cake is a fall favorite dessert of a perfectly spiced and sweet pumpkin cake with a cream cheese filling rolled into a festive log!
Servings: 4 -6 servings
Ingredients
Pumpkin Spice Roll Cake Ingredients
- ¾ C flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 C sugar
- ⅔ Pumpkin Puree
Cream Cheese Filling ingredients
- 1 - 8 oz cream cheese softened
- 6 tbsp unsalted sweet cream butter softened
- 1 tsp pure vanilla extract
- 1 C powdered sugar
- ⅛ tsp kosher salt
Instructions
Pumpkin Spice Roll Cake Directions
- Preheat oven to 350 degrees and line a 15x10 cookie sheet with parchment paper.
- Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Using another large bowl, whisk together the eggs and sugar until combined. Whisk in the vanilla and pumpkin puree until combined.
- Using a rubber spatula, fold in the dry ingredients until combined and smooth. Spread an even layer of batter onto the cookie sheet.
- Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched.
- As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter.
- Using your hands, carefully roll the cake into a log. Place onto a wire rack to cool completely.
Cream Cheese Filling Directions
- Using a large mixing bowl, beat together the cream cheese, butter, vanilla, salt, and powdered sugar until combined and smooth.
- Once the cake is cooled, place back onto the counter. Carefully unroll the cake into a flat cake again. Spread the cream cheese filling into the center of the cake.
- Re-roll the cake again while peeling away the parchment paper. Wrap the roll in plastic wrap and place into the fridge overnight.
- Unwrap the cake roll and slice, serve with your favorite fall-inspired drink!
