Delicious Fall Pumpkin Spice Roll with Cream Cheese Filling
A moist pumpkin cake rolled with creamy cinnamon-spiced cream cheese filling. Perfect autumn dessert that's impressive yet surprisingly simple to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbylena.com.
Cooking tools:
- Jelly roll pan
- Parchment paper
- Kitchen towel
- Oven
- Mixing bowl
- Whisk
- Hand mixer
- Sifter
- Measuring cup
- Measuring spoon
- Spatula
- Baking sheet
- Offset spatula
- Bread knife
- Cooling rack
- Plastic wrap
- Aluminum foil
- Kitchen timer
- Kitchen scale
- Stove
- Saucepan
- Fine-mesh sieve
- Plate
- Wax paper
Ingredients
- 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, for dusting towel
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- Pinch sea salt
- 3 cups powdered sugar
- 1/8 tsp ground cinnamon
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