Description
A cozy autumn dessert featuring a tender spiced cake rolled around a creamy filling, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- Mix together the flour, baking powder, baking soda, spices, and salt in a bowl. Set aside.
- Beat the eggs and granulated sugar in a large bowl until thick and pale. Stir in the pumpkin puree and vanilla.
- Fold in the flour mixture gradually until just combined; be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes, or until a toothpick comes out clean.
- Roll the warm cake in the parchment paper to keep it from drying out and let it cool completely.
- Beat together the cream cheese, powdered sugar, vanilla, and softened butter until smooth and creamy.
- Spread the cream cheese mixture over the cooled cake and roll it back up tightly.
- Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing and serving.
Notes
Customize with orange zest, pecans, chocolate drizzle, or maple syrup in the filling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 13g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg