Description
This Fall Pumpkin Spice Roll Cake is a festive and moist dessert perfect for the autumn season. It features a soft pumpkin-flavored sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. The cake is lightly dusted with powdered sugar, making it a delightful treat that’s both visually appealing and deliciously rich with warm pumpkin spices.
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
- Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jelly roll pan with parchment or wax paper and lightly grease the paper 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.
- Mix the Dry and Wet Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until fully combined.
- Combine and Bake the Cake: Gently fold the dry ingredient mixture 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 around the edge. Bake for 14-15 minutes until the cake is set and springs back when touched lightly.
- Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together snugly. Let it cool completely on a wire rack while preparing the filling.
- Make the Cream Cheese Filling: Beat the softened butter in a mixer until light and fluffy. Add the room-temperature cream cheese and beat until smooth and lump-free. Mix in vanilla extract, cinnamon, and a pinch of sea salt. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition until creamy and spreadable.
- 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 refrigerate for at least 1 hour to let the filling set and make slicing easier.
- Serve the Pumpkin Roll: After chilling, use a sharp serrated knife to slice the cake. Optionally, dust with additional powdered sugar for a pretty finish. Serve chilled for the best flavor and texture.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a fine serrated knife for clean slices.
- The recipe can be refrigerated for up to 3 days, covered tightly.
- Allow the cake to cool completely before unrolling to avoid tearing.
- Pumpkin pie spice blend can be substituted with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of roll)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, rolled cake, pumpkin dessert
