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
