Creamy Pumpkin Spice Roll Cake Recipe

Introduction

If you’re looking for a delicious dessert that captures the flavors of fall, this Creamy Pumpkin Spice Roll Cake is the perfect choice. This moist and fluffy pumpkin cake is filled with a creamy and decadent cream cheese filling, making it the ultimate treat for pumpkin lovers. Whether you’re serving it at a holiday gathering or just indulging in a sweet treat at home, this Pumpkin Spice Roll Cake is sure to impress.

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Step-by-step Directions

1. Preheat your oven to 375°F and line a 10×15 inch jelly roll pan with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy.
4. Mix in the pumpkin puree and vanilla extract until well combined.
5. Gradually fold in the dry ingredients until just combined.
6. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the cream cheese filling by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
8. Once the cake is done baking, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar.
9. Carefully roll the cake and towel together starting from the short end. Allow the cake to cool completely in the rolled position.
10. Unroll the cake and spread the cream cheese filling evenly over the surface.
11. Roll the cake back up without the towel and refrigerate for at least 1 hour before serving.

FAQs

Q: Can I use canned pumpkin instead of pumpkin puree?

A: Yes, canned pumpkin can be used as a substitute for pumpkin puree in this recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.

Q: Can I make this Pumpkin Spice Roll Cake ahead of time?

A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: Can I freeze this Pumpkin Spice Roll Cake?

A: Yes, this cake can be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

Conclusion

This Creamy Pumpkin Spice Roll Cake is a delightful dessert that is perfect for any fall occasion. With its moist pumpkin cake and creamy cream cheese filling, it’s sure to be a hit with your family and friends. Whether you’re a pumpkin lover or just looking to try something new, this recipe is a must-try. Enjoy!