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–+ servings
Fall Pumpkin Spice Roll Cake

Irresistible Fall Pumpkin Spice Roll Cake with Creamy Filling

This Fall Pumpkin Spice Roll Cake blends warm spices and pumpkin flavor, making it a perfect seasonal dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 teaspoons Ground cinnamon
  • 2 teaspoons Pumpkin pie spice blend
  • ½ teaspoon Salt
  • 3 large Large eggs
  • 1 cup Granulated sugar
  • 1 cup Pumpkin puree
  • 1 teaspoon Vanilla extract
For the Filling
  • 1 cup Powdered sugar
  • 8 oz Cream cheese softened
  • ¼ cup Butter softened
  • 1 teaspoon Vanilla extract (for filling)
  • ¼ teaspoon Sea salt
  • ½ teaspoon Cinnamon (for filling)

Equipment

  • Mixing Bowl
  • Electric mixer
  • Jellyroll pan
  • Tea towel
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and prepare a 13x17” jellyroll pan with parchment paper.
  2. Dust a large tea towel with ¼ cup of powdered sugar.
  3. Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Beat eggs and sugar until pale, then mix in pumpkin puree and vanilla.
  5. Fold dry ingredients into wet ingredients until just combined.
  6. Spread batter into prepared pan, leaving a ¼-inch border.
  7. Bake for 14-15 minutes until set.
  8. Turn cake onto powdered sugar-dusted towel and peel off parchment.
  9. Roll the cake with the towel from one of the shorter sides.
  10. Cool the rolled cake on a wire rack for 30 minutes.
  11. Beat softened butter until fluffy, then add cream cheese and mix until smooth.
  12. Gradually add powdered sugar to the cream cheese mixture, blending well.
  13. Spread the filling over the cooled cake evenly.
  14. Re-roll the cake without the towel and place seam-side down on a plate.
  15. Chill in the refrigerator for at least 1 hour before slicing.
  16. Slice using a sharp knife and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best results, avoid overmixing and allow the cake to cool completely before adding the filling.

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