Spiced Pumpkin Roll Cake with Cream Cheese Filling
- Cook Time: 45 minutes (plus cooling time)
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the paper as well to ensure the thin cake releases easily after baking.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside for now.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes. The mixture should become thick and pale yellow. This step is crucial for getting a light, airy cake.
- Stir in the pumpkin puree and vanilla extract into the egg mixture. Gradually fold in the dry flour mixture using a spatula until just combined. Be careful not to over-mix, or you will lose the airiness.
- Spread the batter evenly into the prepared jelly roll pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched with your finger.
- While the cake is baking, lay out a clean kitchen towel on your counter and dust it generously with powdered sugar. Immediately after removing the cake from the oven, flip it onto the towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and the towel together. Let it cool completely in this rolled position on a wire rack.
- In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Ensure there are no lumps for the best texture.
- Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Carefully re-roll the cake (without the towel this time). Wrap the roll tightly in plastic wrap and refrigerate for at least one hour before serving.