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Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
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★★★★★

4.9 from 21 reviews

This Fall Pumpkin Spice Roll Cake is a moist and flavorful pumpkin sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. Perfectly spiced with pumpkin pie spices, this festive dessert is ideal for autumn gatherings and holiday celebrations.

Ingredients

Scale

For the pumpkin cake:

  • 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)

For the cream cheese filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 cup salted butter, softened
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch sea salt
  • 3 cups powdered sugar

Instructions

  1. Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface to prevent the cake from sticking later.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar together with a mixer until pale and thick (about 2 minutes). Beat in the pumpkin puree and vanilla extract until fully incorporated.
  3. Combine and Bake the Cake: Gently stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Spread the batter evenly onto the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes until the cake is set and springs back when lightly touched.
  4. Roll the Cake in the Sugared Towel: Immediately remove the cake from the oven and turn it out onto the powdered sugar-dusted towel. Peel off the parchment paper and roll the cake and towel together starting from the short side. Let it cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Beat the softened butter until light and fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla extract and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in ground cinnamon.
  6. Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, almost to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a serving plate and chill in the refrigerator for at least 1 hour to set.
  7. Serve the Pumpkin Roll: Once chilled, slice the pumpkin roll with a sharp serrated knife. Optionally, dust with additional powdered sugar before serving. Best served chilled for optimal texture and flavor.

Notes

  • Be careful not to overmix the batter; this keeps the cake light and airy.
  • Rolling the cake with the towel while warm helps prevent cracking.
  • Use room temperature cream cheese and butter for a smooth filling.
  • Chilling the pumpkin roll before slicing ensures cleaner slices.
  • You can dust additional powdered sugar on top for an elegant presentation.
  • Store leftovers tightly wrapped in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin roll, pumpkin spice roll cake, fall dessert, pumpkin cake, cream cheese filling, autumn dessert

Find it online: https://ricoloranz.com/fall-pumpkin-spice-roll-cake-recipe/