Pumpkin Roll Cake

• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 15-ounce can pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Steps

1. 1 Preheat oven to 375°F. Line a 15x10 inch baking sheet with parchment paper.
2. 2 Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
3. 3 In another bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, then mix in pumpkin and vanilla.
4. 4 Gradually add dry ingredients to wet ingredients until just combined.
5. 5 Spread batter evenly onto prepared baking sheet and bake for 12 minutes.
6. 6 Meanwhile, prepare frosting: Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar.
7. 7 Remove cake from oven and immediately loosen edges. Flip onto a clean towel, peel off parchment, and spread frosting over warm cake.
8. 8 Starting from the short side, roll up cake tightly with the towel. Let cool on a wire rack.
9. 9 Once cooled, unroll, peel off towel, and re-roll without it. Slice and serve!

Nutrition

Tips

• Make sure to work quickly when rolling the cake while it’s still warm.
• For a firmer roll, chill the cake in the refrigerator for an hour before slicing.

Storage

Store in the refrigerator for up to 3 days. Bring to room temperature before serving.

Serving Suggestions

• Serve with a dollop of whipped cream and a sprinkle of cinnamon.
• Pair with a hot cup of coffee or tea for an autumnal treat.

FAQ