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Creamy Pumpkin Spice Roll Cake for Fall Celebrations

Creamy Pumpkin Spice Roll Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 15x10-inch jelly roll pan by lining it with parchment paper and greasing the paper lightly.
  3. In a bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  4. In a separate large bowl, beat the eggs and sugar until the mixture is light and fluffy.
  5. Beat in the pumpkin puree, milk, and vanilla extract until combined.
  6. Gradually fold in the dry ingredient mixture into the wet ingredients until smooth.
  7. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
  8. Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar.
  9. Roll the cake up tightly in the towel and let it cool completely.
  10. While the cake cools, make the filling by whipping the heavy cream with powdered sugar and cinnamon until soft peaks form.
  11. Unroll the cooled cake gently and spread the cream filling evenly over the surface, then re-roll it without the towel.
  12. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
  13. Slice and serve the cake, dusting with additional powdered sugar if desired.