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Spiced Creamy Pumpkin Roll

Spiced Creamy Pumpkin Roll Introduction
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This Spiced Creamy Pumpkin Roll is the perfect fall dessert! A tender pumpkin cake swirled with a sweet and tangy cream cheese filling, it’s a show-stopping treat that’s surprisingly easy to make.

Ingredients

Scale
  • For the Pumpkin Roll:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 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. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. Combine Wet Ingredients: In a large bowl, beat eggs and sugar together until light and fluffy. Beat in pumpkin puree and vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  7. Invert and Roll: Immediately after removing the cake from the oven, invert it onto the prepared towel. Gently peel off the parchment paper. Starting at one short end, roll the cake up tightly in the towel. Let cool completely.
  8. Make the Filling: In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
  9. Unroll and Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
  10. Reroll and Chill: Reroll the cake tightly, without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
  11. Serve: Before serving, dust the roll with powdered sugar and slice into desired thickness.

Notes

For an extra touch, sprinkle chopped pecans or walnuts on top of the cream cheese filling before rerolling the cake.

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