Discover the Magic of Creamy Pumpkin Spice Roll Cake
This easy Pumpkin Roll Recipe has a soft, moist texture and is filled with smooth cream cheese frosting.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla bean paste
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla bean paste
- 1 cup powdered sugar plus more for dusting
Instructions
- 1. Preheat oven to 350°F. Lightly grease a jelly roll pan with nonstick spray and line with parchment paper.
- 2. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- 3. In a separate bowl, mix eggs, sugar, vanilla, and pumpkin until smooth.
- 4. Combine dry and wet ingredients, stirring until no dry streaks remain. Spread batter evenly in the prepared pan.
- 5. Bake for 12-15 minutes until a toothpick comes out clean.
- 6. Lift the cake with parchment paper onto a flat surface and roll it up. Allow to cool completely.
- 7. For frosting, mix cream cheese, butter, vanilla, and powdered sugar until smooth. Unroll cake, spread filling, and re-roll without parchment paper.
- 8. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 9. Dust with powdered sugar before slicing and serving.
Notes
The pumpkin roll can be made and refrigerated for 1-2 days.
Freeze wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator.