Week 83: Biscoff Pumpkin Roll Cake

Pumpkin roll cakes are my favorite Thanksgiving tradition. I make them every year, and my family looks forward to a slice every Thanksgiving.

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I always try to switch up the recipe and experiment with new flavors. This year, I tried adding Biscoff to the pumpkin roll cakes, and oh my god, it was life-changing

To preface, I am obsessed with cookie butter, also known as Biscoff, spread. It’s delicious and perfect for the Fall weather.

I couldn’t resist adding it to the frosting of this roll cake. It enhances all the existing flavors, and I don’t know why this flavor combination isn’t popular; it’s so good.

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RECIPE:

INGREDIENTS:

Cake:

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup pumpkin puree

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

Frosting:

• 8 oz. cream cheese, softened

• 6 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1/3 cup cookie butter spread

STEPS:

1. Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.

2. In the bowl of your stand mixer, beat the eggs and sugar until doubled in volume. Add the pumpkin puree and flour, baking soda, and baking powder. Pour the batter into the prepared baking sheet and bake for 13 minutes.

3. Spread a kitchen towel onto your counter and dust a layer of powdered sugar. Immediately turn the cake onto the kitchen towel and roll, starting from the short end. Set aside to cool to room temperature.

4. While the cake is cooling, make the frosting. Beat the cream cheese, butter, and powdered sugar until fluffy. Add cookie butter spread and mix until combined.

5. Unroll the cake and spread the frosting, then reroll. Cover with plastic wrap, then reroll and cool in the refrigerator for one hour.

6. Cut slices, as desired, and serve.  

Enjoy!

The Bored Baker 👩🏽‍🍳