Description
A soft pumpkin-spice cake rolled around a tangy cream cheese filling, chilled, and finished with powdered sugar.
Ingredients
Pumpkin cake:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
⅔ cup pure pumpkin purée
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
½ cup powdered sugar, for rolling
Cream cheese filling:
8 ounces full-fat block cream cheese, softened
4 tablespoons unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
Extra powdered sugar, for serving
Instructions
1. Preheat oven to 350°F. Grease a 10-by-15-inch jelly-roll pan, line with parchment, and grease the parchment lightly.
2. Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. In another bowl, whisk eggs, pumpkin purée, both sugars, and vanilla until smooth.
4. Stir dry ingredients into wet ingredients just until combined. Spread evenly in the prepared pan.
5. Bake for 17–18 minutes, until the cake springs back when touched lightly.
6. Dust a clean kitchen towel with ½ cup powdered sugar. Turn the hot cake onto it, remove parchment, and roll from the short end with the towel inside. Cool completely.
7. Beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla.
8. Unroll the cooled cake. Spread on filling, leaving a small border. Reroll without the towel.
9. Wrap and chill at least 30 minutes. Dust with powdered sugar and slice.
Notes
Roll the cake immediately after baking to reduce cracking.
Keep leftovers refrigerated because of the cream cheese filling.
Use plain pumpkin purée, not sweetened pumpkin pie filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 34g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg