Description
Creamy pumpkin roll delight brings autumn’s sweet comfort to dessert tables. Rolled spice cake with cream cheese filling offers a perfect balance of warmth and richness you’ll savor with each delectable slice.
Ingredients
Scale
Cake Ingredients:
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 2/3 cup (160 milliliters) canned pumpkin
- 3/4 cup (90 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Garnish:
- Powdered sugar for dusting
Instructions
- Arrange the oven rack to the middle position and heat to 375F (190C). Prepare a jelly roll pan by lining with parchment paper and applying a light grease coating.
- Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a mixing bowl, whisking thoroughly to ensure even distribution of spices.
- In a separate large bowl, whip eggs and sugar until the mixture becomes pale and significantly thickened, creating a ribbony texture when lifted.
- Incorporate pumpkin puree and vanilla extract into the egg mixture, gently folding until fully integrated.
- Gradually fold dry ingredients into the wet mixture, stirring carefully to maintain the batter’s airy consistency.
- Transfer batter to the prepared pan, using a spatula to spread evenly and create a smooth, level surface.
- Bake for 13-15 minutes, monitoring until the cake surface springs back when gently pressed and edges slightly pull away from pan sides.
- Remove from oven and immediately dust a clean kitchen towel with powdered sugar.
- Carefully invert the hot cake onto the sugared towel, peel off parchment paper, and roll cake and towel together from the short end.
- Allow cake to cool completely at room temperature, maintaining the rolled shape.
- Prepare filling by blending cream cheese, powdered sugar, butter, and vanilla until silky and uniform.
- Gently unroll cooled cake, spread filling evenly across the surface, leaving a small border around edges.
- Carefully re-roll the cake without the towel, ensuring a tight but gentle wrap.
- Refrigerate for minimum 1 hour to set filling and stabilize shape before slicing and serving.
Notes
- Dust towel generously with powdered sugar to prevent sticking and ensure easy cake removal without tearing.
- Consider using room temperature ingredients for smoother mixing and better cake texture, especially eggs and cream cheese.
- Gluten-free bakers can substitute all-purpose flour with a 1:1 gluten-free baking blend to make the recipe celiac-friendly.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie dessert option.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg