Spiced Pumpkin Roll (Printable Version)

Soft pumpkin spice cake rolled with creamy cream cheese filling - an impressive yet simple fall dessert that's sure to please crowds.

# Ingredients:

→ For the cake

01 - ¾ cup all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon ground nutmeg
06 - ¼ teaspoon salt
07 - 3 eggs
08 - 1 cup granulated sugar
09 - ⅔ cup pumpkin puree
10 - 1 teaspoon vanilla extract

→ For the filling

11 - 8 ounces cream cheese, softened
12 - 1 cup powdered sugar
13 - 6 tablespoons unsalted butter, softened
14 - 1 teaspoon vanilla extract

→ For dusting

15 - 2 tablespoons powdered sugar

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, then line with parchment paper. Grease the parchment paper as well.
02 - Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
03 - In a separate bowl, beat eggs and granulated sugar together until thick and pale yellow in color, about 2-3 minutes.
04 - Stir in pumpkin puree and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
06 - Spread batter evenly into the prepared jelly roll pan, smoothing the top with a spatula. Bake for 12-15 minutes until lightly browned and cake springs back when touched.
07 - While cake is baking, dust a clean kitchen towel with powdered sugar.
08 - Remove cake from oven and immediately invert onto the prepared kitchen towel. Carefully peel off parchment paper.
09 - Starting at one of the shorter ends, gently roll up the cake with the towel, rolling tightly but not pressing too hard. Allow to cool completely on a wire rack.
10 - In a bowl, beat together softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
11 - Once cooled, carefully unroll the cake and spread cream cheese filling evenly over the surface.
12 - Gently roll the cake back up without the towel. Place seam-side down on a serving platter.
13 - Dust the pumpkin roll with powdered sugar. Refrigerate for at least 1-2 hours before serving to allow it to set.
14 - Slice the pumpkin roll into rounds and serve.

# Additional Notes:

01 - For best results, roll the cake while it's still warm to prevent cracking.
02 - The pumpkin roll can be stored in the refrigerator for up to 3 days or frozen for up to 1 month when wrapped tightly.

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