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Spiced Creamy Pumpkin Roll

Delicious Spiced Creamy Pumpkin Roll
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Indulge in the warm flavors of fall with this Spiced Creamy Pumpkin Roll. A moist pumpkin cake swirled with a luscious cream cheese filling makes for a delightful and impressive dessert.

Ingredients

Scale
  • For the Pumpkin Cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Pumpkin Cake: Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared jelly roll pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting at one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
  10. Make the Cream Cheese Filling: In a large bowl, beat cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract.
  12. Assemble the Pumpkin Roll: Carefully unroll the cooled cake.
  13. Spread the cream cheese filling evenly over the cake.
  14. Reroll the cake tightly without the towel.
  15. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
  16. Before serving, dust the pumpkin roll with powdered sugar. Slice and serve.

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the cream cheese filling before rolling the cake.

Find it online: https://delilita.com/spiced-creamy-pumpkin-roll/