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Creamy Pumpkin Spice Roll Cake with Whipped Frosting

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

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin spice mix
  • 1/2 teaspoon heavy cream

Instructions

  • Preheat the oven to 350°F (175°C).
  • Prepare a 15x10-inch jelly roll pan with parchment paper, greased lightly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat the sugar and oil until well combined.
  • Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
  • Gradually add the dry ingredients to the wet mixture, folding gently until combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, immediately remove the cake from the pan and roll it with the parchment paper.
  • Let the rolled cake cool completely on a wire rack.
  • Prepare the frosting by beating the cream cheese and powdered sugar until smooth.
  • Add pumpkin spice and heavy cream to the frosting, mixing until combined.
  • Unroll the cooled cake and spread the frosting evenly over the surface.
  • Gently re-roll the cake and wrap it in plastic wrap or parchment paper.
  • Chill in the refrigerator for at least 1 hour before serving.
  • Slice and serve, garnishing as desired.