Description
A soft pumpkin spice cake rolled around creamy vanilla cream cheese filling, chilled and sliced into beautiful fall dessert swirls.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup powdered sugar, for towel
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment and grease lightly.
2. Whisk flour, baking powder, baking soda, spices, and salt.
3. Beat eggs and sugar until thick and pale. Mix in pumpkin and vanilla.
4. Add dry ingredients and mix just until combined.
5. Spread batter evenly in pan.
6. Bake 13–15 minutes, until cake springs back lightly.
7. Turn warm cake onto a powdered-sugar-dusted towel. Peel off parchment and roll with towel from short end.
8. Cool completely.
9. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
10. Unroll cake, spread filling, re-roll, wrap, and chill 30 minutes before slicing.
Notes
Roll the cake while warm to reduce cracking.
Use pumpkin puree, not pumpkin pie filling.
Chill before slicing for the cleanest swirl.
Store tightly wrapped in the refrigerator for 3–4 days.
Freeze tightly wrapped for up to 2–3 months and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 31g
- Sodium: 185mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 86mg