The flavors of fall combine perfectly in this spiced pumpkin cake roll. The sweetened cream cheese filling is the perfect compliment. This dessert is sure to please any pumpkin lover with a sweet tooth.
Pumpkin is one of those seasonal ingredients that makes its way onto every menu in the Fall, then slowly fades away. If you're like me and enjoy pumpkin recipes year-round, this pumpkin loaf is a fantastic breakfast option paired with a nice latte or tea.
I also love making pumpkin cheesecake muffins inspired by Starbucks pumpkin recipes.
Spiced Pumpkin Roll Cake with Cream Cheese Filling
The flavors of fall combine perfectly in this spiced pumpkin cake roll. The sweetened cream cheese filling is the perfect compliment. This dessert is sure to please any pumpkin lover with a sweet tooth.
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Servings: 6 servings
Calories: 315kcal
Ingredients
for the cake:
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 tablespoon lemon juice
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon salt
for the filling:
- 1 cup powdered sugar
- 1 8 oz package cream cheese
- ¼ cup butter - softened
- ½ teaspoon vanilla
Instructions
for the cake:
- Preheat the oven to 375 F.
- Beat the eggs at high speed for about 5 minutes. Gradually add the sugar, then stir in the pumpkin and lemon juice.
- In a separate bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold the dry mixture into the wet mixture.
- Spread on an ungreased 10.5" x 15.5" jelly roll pan and bake for about 12 - 15 minutes. (if you don't have a jelly roll pan, and want to use a standard 9x13 baking dish, just add about 3 minutes to the baking time and be very careful when you roll, as it will be a bit thicker and might crack)
- Allow the cake to cook in the pan for about 15 minutes, then lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll up tightly in the towel and allow to cool completely.
for the filling:
- In a large bowl, beat the butter and cream cheese together until smooth. Add the powdered sugar and vanilla and beat until creamy.
- Unroll the cooled cake, spread with the filling and re-roll. (without the towel this time)
- Slice and serve.
Nutrition
Calories: 315kcal | Carbohydrates: 69g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 503mg | Potassium: 126mg | Fiber: 2g | Sugar: 55g | Vitamin A: 4374IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
Jennifer Farley
Yum! I love this cake so much!
Valerie | Valerie's Kitchen
This is so fun to make! Awesome dessert choice for Thanksgiving!
Joanne
The filling is SO amazing, and the cake is so tender. So good!
Melissa Sperka
Come to Momma, this is delicious!!
Anonymous
Sounds so simple. Not sure if I would use a kitchen towel to turn the cake onto. Could you use cheese cloth?