Delicious Pumpkin Spice Roll Recipe

This pumpkin spice roll recipe is a delightful treat that brings the flavors of fall right to your kitchen. With its moist pumpkin cake and creamy filling, it’s perfect for gatherings or a cozy dessert at home.

The recipe is simple and allows you to enjoy the warm spices of pumpkin spice, making it a must-try for any pumpkin spice lover.

Easy Pumpkin Spice Roll Recipe

This pumpkin spice roll features a soft and fluffy pumpkin cake rolled with a rich cream cheese filling. It takes about 1 hour from start to finish and serves 10 people, making it a great dessert for sharing.

Ingredients

3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract for filling
Chopped pecans or walnuts for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Let it cool completely.
Prepare the Filling: In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
Assemble the Roll: Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing. Garnish with chopped nuts if desired.