A soft, spiced pumpkin cake is rolled with creamy filling. It’s a cozy classic. It tastes like autumn in every slice.
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup sugar
- 3 large eggs
- ⅔ cup canned pumpkin
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (plus extra for dusting)
Instructions
- Preheat the oven to 350°F. Lightly grease a 10×15-inch jelly roll pan. Line with parchment paper, leaving extra on the sides to lift later. Lightly grease the paper.
- Mix the dry ingredients: In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients: In another bowl, whisk the eggs, sugar, pumpkin, and vanilla until smooth.
- Combine the wet and dry ingredients and stir gently until just mixed. Spread the batter evenly in the prepared pan.
- Bake for 12–15 minutes, or until a toothpick in the center comes out clean.
- Roll the cake: While still warm, lift the cake (with parchment) from the pan. Starting at a short end, roll the cake and parchment together into a spiral. Let it cool completely on a wire rack.
- Make the filling: Beat together cream cheese, butter, vanilla, and powdered sugar until light and fluffy.
- Assemble: Gently unroll the cooled cake, spread the filling evenly, and re-roll without the parchment. Wrap tightly in plastic wrap and chill for at least 1 hour.
- Serve: Dust with powdered sugar, slice, and enjoy!
Tip: This dessert keeps beautifully in the refrigerator for 3–4 days. It is perfect for making ahead of a gathering. It also makes a cozy weekend treat.
The Prayer Porch 