A moist pumpkin cake rolled around a pumpkin spice with a cream cheese filling and the outside is decorated with a design of colorful fall leaves. Recipe by Sugar Hero


For the Pattern Batter:
1.5 oz butter (3 TBSP) at room temperature
3 egg whites at room temperature
2 oz powdered sugar (1/2 cup)
3 oz all-purpose flour (2/3 cup)
Gel food coloring I used Americolor Ivory, Egg Yellow, Pumpkin, Super Red, and Chocolate Brown

For the Pumpkin Cake:
3.3 oz all-purpose flour (3/4 cup)
½ tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
7 oz granulated sugar (1 cup)
2 TBSP brown sugar
3 eggs at room temperature
5.5 oz pumpkin puree (2/3 cup)
1 tsp vanilla extract
Powdered sugar

For the Pumpkin Spice Filling:
4 oz butter at room temperature
6 oz powdered sugar (1 ½ cup)
¼ tsp salt
¼ cup International Delight Pumpkin Pie Spice Creamer
4 oz full-fat cream cheese at room temperature

Patterned Pumpkin Roll 1