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Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
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★★★★★

4.9 from 27 reviews

This Fall Pumpkin Spice Roll Cake is a moist, tender pumpkin-flavored cake rolled with a luscious cinnamon cream cheese filling, perfect for autumn celebrations. The cake is delicately spiced with pumpkin pie spice and cinnamon, making it a cozy seasonal dessert that combines fluffy texture with rich, creamy sweetness.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 3 large eggs
  • 1–1/4 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract

For Dusting

  • 1/4 cup powdered sugar

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-inch jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup 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 the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, 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 incorporated.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing. Spread the batter evenly in the prepared pan, leaving a 1/4-inch 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 after baking, turn the hot cake out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together snugly. Let cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Beat softened butter until light and fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in ground cinnamon to complement the pumpkin flavor.
  6. Fill, Roll, and Chill the Pumpkin Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, nearly to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a serving plate, then refrigerate for at least 1 hour to set the filling and make slicing easier.
  7. Serve the Pumpkin Roll: Once chilled, slice with a sharp serrated knife. Optionally dust the top with extra powdered sugar for a decorative finish. Serve chilled to maintain shape and enhance flavors.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use a clean kitchen towel sprinkled with powdered sugar for rolling to avoid sticking.
  • The cream cheese filling should be smooth and well-beaten for easy spreading.
  • Refrigerating the cake roll helps the filling set and improves slicing.
  • For best flavor, serve chilled but not frozen.
  • Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Use fresh canned pumpkin puree, not pumpkin pie filling, for best results.

Nutrition

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

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