Pumpkin Spice Cake Roll
A perfect Pumpkin Roll wrapped around creamy Latte filling, oh yes, make a Pumpkin Spice Latte Cake Roll and you won't miss the PSL when it goes away.
Servings: 10 servings
Calories: 452kcal
Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom
- 3 eggs
- 1 cup Sugar
- 2/3 cup pumpkin
- 8 ounces cream cheese softened
- 6 TBSP butter softened
- 2 teaspoons milk
- 1 TBSP espresso powder
- 1 pound powdered sugar
Instructions
to make the cake:
- heat oven to 375°
- grease 15 x 10-inch jelly-roll pan, line with parchment paper
- grease and flour paper
- sprinkle a thin, cotton kitchen towel with powdered or granulated sugar and set aside
- stir together flour, baking powder, baking soda, spices and salt in small bowl
- beat eggs and granulated sugar in large mixer bowl until thick
- beat in pumpkin
- stir in flour mixture
- spread evenly into prepared pan
- bake for 13 to 15 minutes or until top of cake springs back when touched
- immediately loosen and turn cake onto prepared towel
- carefully peel off paper, roll up cake and towel together, starting with narrow end
- cool on wire rack
to make the filling:
- beat cream cheese and butter together until smooth
- mix the milk and the espresso powder together and set aside, you don't want any grains left so you need to stir it 2-3 times before adding it to the frosting
- add the powdered sugar to the cream cheese mix and stir to combine
- stir up the espresso powder and milk mix a few times then add to the frosting and beat well
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 75g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 280mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 66g | Vitamin A: 1246IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg