Description
A delectable dessert that wraps warm, nostalgic flavors in a soft cake, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 3 large eggs
- 1–1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch of sea salt
- 3 cups powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In another bowl, whisk together the eggs and granulated sugar until light and fluffy. Stir in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes until a toothpick comes out clean.
- Turn the cake onto a powdered sugar-dusted towel and remove the parchment paper.
- Roll the cake with the towel to cool completely.
- For the frosting, blend the cream cheese and butter until smooth. Add in the vanilla extract, ground cinnamon, sea salt, and powdered sugar.
- Unroll the cake, spread frosting evenly, and then roll it back up.
- Chill for at least 30 minutes before slicing and serving.
Notes
For extra flavor depth, consider toasting the spices before adding them. Optional: Add chopped nuts for crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg