Spiced Pumpkin Roll Cake
This perfectly spiced pumpkin roll cake with a delicate sweet cream cheese filling is the perfect fall dessert. It's a showstopping treat that is easy to make in under an hour, and the delicious festive flavors of ginger, nutmeg, cinnamon, and pumpkin are guaranteed to leave your family and friends asking for more!
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
Preparations
- Take the cream cheese and butter out of the fridge to come to room temperature so that it mixes easily.
Cooking instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Crack the eggs into a large bowl and beat at high speed for about 5 minutes. Gradually add the sugar, then stir in the pumpkin puree and lemon juice.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.
- Fold the dry mixture into the wet mixture, then pour it into an ungreased jelly roll pan (10.5 x 15.5") or a shallow baking tray lined with parchment paper.
- Bake the pumpkin mixture in the preheated oven for around 12 - 15 minutes. If the cake springs back when pressed slightly, it's ready.
- Remove the pumpkin cake from the oven and leave it in the pan for about 15 minutes. Lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll the cake tightly in the towel, and allow it to cool completely.
- While the cake is cooling, make the frosting by beating the butter and cream cheese until smooth. Pour in the vanilla and powdered sugar and beat again until combined and thick.
- Unroll the cooled cake and spread the cream cheese filling across it. Roll it up and dust it with powdered sugar on top.
- Refrigerate the pumpkin rolled cake or slice it and serve the pumpkin rolls to your guests.
Recipe Notes
Letting the cake cool
It is important to allow the cake to completely cool before spreading the filling so that it doesn't become runny from the heat.
Hard or runny frosting
If your cream cheese frosting is a bit runny before spreading it, refrigerate it for 30 minutes to an hour to harden slightly. You don't want it too hard, or else it will be difficult to spread.