Fall Pumpkin Spice Roll Cake Recipe
Introduction
Celebrate autumn with this delightful Fall Pumpkin Spice Roll Cake. Soft, spiced cake wrapped around a creamy cinnamon-infused filling makes for the perfect seasonal treat. It’s a festive dessert that’s surprisingly easy to make and sure to impress your guests.
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
- 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
- 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
- Step 1: Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it. Sprinkle 1/4 cup powdered sugar generously over a large tea towel and set aside on a flat surface to prevent sticking later.
- Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Mix in pumpkin puree and vanilla extract until combined.
- Step 3: Gently fold the dry ingredients into the wet until just combined, avoiding overmixing. Spread the batter evenly on the prepared pan, leaving a small 1/4” border. Bake 14-15 minutes until set and springy to the touch.
- Step 4: Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at the short side, roll the cake and towel together tightly. Let cool completely on a wire rack while preparing the filling.
- Step 5: Beat the softened butter until fluffy. Add cream cheese and beat until smooth. Mix in vanilla extract and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in cinnamon for extra flavor.
- Step 6: Unroll the cooled cake gently. Spread the cream cheese filling evenly over the surface, almost to the edges. Carefully re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and chill in the refrigerator for at least 1 hour.
- Step 7: Use a sharp serrated knife to slice the chilled pumpkin roll. Dust with powdered sugar if desired and serve cold for best texture and flavor.
Tips & Variations
- Use a clean, lint-free kitchen towel for dusting with powdered sugar to avoid any fabric strands sticking to the cake.
- Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have a pre-made blend.
- For a dairy-free option, try using a vegan cream cheese and butter substitute in the filling.
Storage
Store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Keep it chilled to maintain its shape and texture. When ready to serve, slice with a sharp knife. You can let slices sit at room temperature for 10-15 minutes to soften slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake ahead of time?
Yes, you can bake and roll the cake a day in advance and refrigerate it unfilled. Prepare the filling and fill the cake the next day before chilling to set.
What if my cake cracks when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel prevents cracking. If cracks occur, you can patch them with some cream cheese filling when spreading it before the final roll.
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Fall Pumpkin Spice Roll Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Fall Pumpkin Spice Roll Cake is a delightful, seasonal dessert featuring a soft, spiced pumpkin cake rolled with a creamy cinnamon-infused cream cheese filling. Perfect for autumn gatherings, this cake is easy to make with pantry staples and captures the warm flavors of fall in every bite.
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
Towel Preparation
- 1/4 cup powdered sugar, for dusting towel
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” jellyroll 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, and salt; set aside. In a separate bowl, beat the eggs and granulated sugar with a stand or hand mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until fully incorporated.
- Combine and Bake the Cake: Gently fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing. Spread the batter evenly onto the prepared pan, leaving a 1/4” border around the edges. Bake in the preheated oven for 14-15 minutes, until the cake is set and springs back when lightly touched.
- Roll the Cake in the Sugared Towel: Remove the hot cake from the oven and immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake together with the towel tightly to form a spiral. Allow it to cool completely on a wire rack.
- Make the Cream Cheese Filling: In a mixer bowl, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth and lump-free. Mix in the vanilla extract and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in the ground cinnamon to enhance the pumpkin flavor.
- Fill, Roll and Chill the Pumpkin Roll: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake tightly without the towel. Place the roll seam-side down on a plate and chill in the refrigerator for at least 1 hour to set.
- Serve the Pumpkin Roll: After chilling, slice the cake with a sharp serrated knife. Optionally, dust the top with additional powdered sugar. Serve chilled for best texture and flavor.
Notes
- Be careful not to overmix the batter to keep the cake light and tender.
- Rolling the cake while still warm prevents cracking.
- Chilling the cake makes slicing easier and helps it hold its shape.
- Using a serrated knife gives clean, neat slices.
- You can prepare the cake a day ahead and store it tightly wrapped in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, autumn cake, holiday dessert, pumpkin dessert
