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Pumpkin Spice Roll Recipe

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This pumpkin dessert is not only filled with pumpkin flavor, it also looks beautiful on the holiday table.
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Servings:
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Ingredients
  • CAKE:
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin purée
  • 1 cup chopped walnuts - optional, more for garnish
  • FILLING:
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • powdered sugar for garnish
Directions
PREP
15 mins
COOK
15 mins
READY IN
1.5 hrs
CAKE:
  • Preheat oven to 375°.
  • Grease a 15x10 jelly roll pan and line it with wax paper.
  • Grease and flour the paper.
  • Lay out a tea towel and sprinkle with powdered sugar.
  • Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
  • Beat eggs and sugar in a large bowl until thick.
  • Beat in pumpkin.
  • Stir in the flour mixture.
  • Spread into prepared pan and sprinkle with nuts.
  • Bake for 13-15 minutes or until the cake springs back when touched.
  • Loosen the cake and turn out onto the prepared towel.
  • Carefully peel off the paper.
  • Roll the cake and the towel up together, starting with the narrow end.
  • Cool on a wire rack.

FILLING:
  • Beat the cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth.
  • Carefully unroll the cake removing the towel.
  • Spread the cream cheese mixture over the cake.
  • Reroll the cake.
  • Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar and chopped nuts before serving.
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