A delightful spiced pumpkin roll filled with a creamy, sweet filling, perfect for festive occasions.
Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
Using parchment paper ensures the cake doesn't stick and makes it easier to roll.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, beat the eggs and sugar until light and fluffy. Add the pumpkin puree and mix until combined.
Beating the eggs and sugar well incorporates air, making the cake lighter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Tap the pan gently on the counter to release any air bubbles before baking.
Remove the cake from the oven and let it cool for 5 minutes in the pan. Then, turn it out onto a kitchen towel dusted with powdered sugar.
Dusting the towel with powdered sugar prevents the cake from sticking.
Roll the cake up with the towel and let it cool completely.
Rolling the cake while warm helps set its shape.
Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and mix until creamy.
Ensure the cream cheese is softened for a smoother filling.
Unroll the cooled cake and spread the filling evenly over the surface.
Leave a small border around the edges to prevent the filling from oozing out when rolling.
Roll the cake back up tightly, wrap it in plastic wrap, and refrigerate for at least 2 hours before serving.
Chilling the cake helps it hold its shape and makes slicing easier.
Slice the cake into pieces and serve. Enjoy your delicious Spiced Pumpkin Cream Roll!
For a festive touch, garnish with a dusting of powdered sugar or a drizzle of caramel sauce.
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