Description
Whip up a delightful Creamy Pumpkin Spice Roll Cake with a luscious cream cheese filling. This fall favorite brings warmth and joy to any gathering.
Ingredients
Scale
- Cake Base Essentials:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Pumpkin Spice Magic:
- 2/3 cup pumpkin puree (100% pumpkin, not pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Cream Cheese Filling Dream:
- 8 ounces cream cheese, softened (full-fat block)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- For Rolling:
- Extra powdered sugar, for dusting
Instructions
- Prep the Pan & Preheat:: First things first, get your oven ready! Preheat it to 375°F (190°C). Then, grab a 15×10-inch jelly roll pan. This is super important for a successful Creamy Pumpkin Spice Roll Cake. Line it with parchment paper, letting the paper hang over the short sides a bit – those are your handles later! Give the parchment a light spray with non-stick cooking spray, or a quick swipe with butter. This step, trust me, is where I learned my lesson about sticking cakes, so don’t skip it!
- Whisk Dry Ingredients:: In a medium bowl, whisk together your flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. You don’t want a bite of cake that’s all spice and another that’s just flour, right? This step is quick, but it lays the foundation for that perfectly spiced Creamy Pumpkin Spice Roll Cake flavor.
- Combine Wet Ingredients:: In a separate, larger bowl, beat your eggs until they’re light and frothy. Then, stir in the pumpkin puree and vanilla extract. This mixture should be beautifully orange and smell wonderfully earthy. Make sure it’s well combined; you want that pumpkin goodness evenly spread throughout your Creamy Pumpkin Spice Roll Cake batter.
- Mix Batter & Bake:: Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix, hon! Overmixing can make the cake tough, and we’re aiming for tender. Pour the batter evenly into your prepared jelly roll pan, spreading it with an offset spatula. Bake for about 13-15 minutes, or until a toothpick inserted into the center comes out clean. It’ll smell incredible, I promise!
- Roll the Cake Warm:: This is the crucial part for your Creamy Pumpkin Spice Roll Cake! As soon as the cake comes out of the oven, sprinkle a clean kitchen towel with a light dusting of powdered sugar. Invert the hot cake onto the towel, peel off the parchment paper (carefully!), and then, starting from one short end, roll the cake and the towel together. Let it cool completely in this rolled position. This “trains” the cake to roll, preventing cracks later on. I’ve had many “oops” moments here, but this method works!
- Make the Filling & Assemble:: While the cake cools, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border. Then, reroll the cake (without the towel this time!). Wrap it tightly in plastic wrap and chill for at least an hour to let the filling set. This makes slicing your Creamy Pumpkin Spice Roll Cake so much easier!