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Close-up of a creamy pumpkin spice roll cake topped with light whipped cream.
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Creamy Pumpkin Spice Roll Cake

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 slices
Calories 350
A deliciously spiced pumpkin roll cake with a creamy filling, perfect for fall gatherings or special occasions.

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 teaspoon ground cinnamon (for filling)

Instructions 

  • Preheat oven to 350°F (175°C). Line a 15x10-inch pan with parchment.
  • Mix dry ingredients. Beat eggs and sugar, then add pumpkin and vanilla.
  • Fold dry mixture into wet, spread in pan, and bake 15-20 mins.
  • Invert cake onto sugared towel, roll up, and cool.
  • Whip cream with sugar, vanilla, and cinnamon. Unroll cake, spread filling, re-roll.
  • Wrap in plastic, refrigerate at least 1 hour before slicing.

Notes

Ensure the cake is completely cooled before filling to prevent cracking.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Sodium: 150mg