Pumpkin Spice Roll Recipe

Pumpkin Spice Roll Cake with Creamy Cream Cheese Filling YUM! | @bestrecipebox

Watch the video in the post above to see how the cake is rolled. It's best to roll it when it's warm out of the oven so that it doesn't tear or break. The warmer the cake, the more tender and soft it is to roll. But be careful to hot burn yourself! And allow the cake to cool completely before you add the filling so that the cream cheese doesn't melt. If the cake is warm at all and when you spread the filling, it will become soft and ooze all over the place. So patience is the key to making this roll cake pretty!

Also, don't mistake a 1/2 sheet baking pan with a jelly roll pan. The 1/2 sheet pans are generally 18"x13" while a jelly roll pan is 15"x10". You won't have quite enough batter or filling if using a 1/2 sheet pan. Another tip regarding roll cakes: take your time spreading the batter evenly on the pan before baking. An offset spatula helps make spreading easier.

Prep Time45

Cook Time15

+ Chill Time1

Total Time2

Servings: servings

Calories: 291kcal

Ingredients

For the Pumpkin Spice Cake Sheet:

3/4 cup (95 g) flour
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) ground ginger
1 teaspoon (5 ml) ground cinnamon
1/4 teaspoon (1.25 ml) ground cloves
1/4 teaspoon (1.25 ml) salt
3 large eggs
3/4 cup (150 g) sugar
3/4 cup (170 g) pumpkin puree

For the Filling:

8 oz. (225 g) cream cheese , softened at room temperature
1 cup (120 g) powdered sugar
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 g) butter (1/2 stick) , softened
optional- powdered sugar for sprinkling

Equipment

15x10 Jelly Roll Pan
Offset Spatula optional

Instructions

Preheat oven to 375°F. Grease 15x10 inch jelly roll pan with butter or cooking spray, making sure to grease the edges of the jelly roll pan. Line the greased pan with parchment paper, and then liberally grease the parchment paper or spray with cooking spray.
Make the Pumpkin Spice Cake Sheet: In large bowl, whisk together the 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon salt until evenly combined. Set aside.
In another larger bowl, beat 3 eggs and 3/4 cup sugar together.
Stir in 3/4 cup pumpkin puree and beat until smooth.
Stir in the dry flour mixture and combine until everything is smooth.
Pour batter into the prepared jelly roll pan. Spread the batter evenly.
Bake at 375°F for about 15 minutes or until cake is cooked. Immediately roll up the cake starting at the narrow end, gently peeling off paper on the back of the cake as you roll up the cake (it will be hot, but the warmer it is the less likely to crack as you roll). Cover rolled cake with a towel and allow to completely cool.
Make the filling: Beat the 8 oz. cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup softened butter together until smooth. Set aside.
Now gently unroll the cake and spread cream cheese mixture over the cake.
Carefully re-roll the cake.
Wrap the cake in plastic wrap and refrigerate for about 1 hour or until the cake is completely cooled and firm enough to slice.
Sprinkle powdered sugar over the pumpkin spice roll before serving. Slice and serve!

Course: Dessert

Cuisine: American

Nutrition