Fall Pumpkin Spice Roll Cake Recipe

Introduction

This Fall Pumpkin Spice Roll Cake is a delightful seasonal treat, combining tender pumpkin-flavored cake with a creamy cinnamon-spiced filling. Perfect for autumn gatherings or cozy nights in, it’s both impressive and approachable for home bakers.

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 (for filling)
• 1/8 tsp ground cinnamon (for filling)
• Pinch sea salt
• 3 cups powdered sugar (for filling)

Instructions

1. 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. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set it aside on a flat surface to prevent sticking later.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, 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.
3. Step 3: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing. Spread the batter evenly in the prepared pan, leaving a small border. Bake for 14-15 minutes until the cake springs back when lightly touched.
4. Step 4: Immediately after baking, turn the 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. Step 5: To make the filling, beat softened butter until light and fluffy. Add cream cheese and beat until smooth. Mix in vanilla and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in cinnamon.
6. Step 6: Once the cake is cooled, carefully unroll it and spread the cream cheese filling evenly, leaving a small margin at the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and chill for at least 1 hour before slicing.

Tips & Variations

• Use fresh pumpkin pie spice or a combination of cinnamon, nutmeg, ginger, and cloves for a homemade blend.
• For extra flavor, add a tablespoon of maple syrup to the cream cheese filling.
• Ensure the cake is rolled while still warm to prevent cracking.
• Dust the finished roll with additional powdered sugar or drizzle with a simple glaze for presentation.

Storage

Store the pumpkin roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months; wrap tightly and thaw overnight in the fridge before serving. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, a handheld mixer works well for beating the eggs and mixing the filling. You can also whisk by hand, but it will take more time to achieve the right texture.

What can I use if I don’t have canned pumpkin puree?

You can substitute with homemade pumpkin puree or even sweet potato puree for a slightly different but delicious flavor.

Fall Pumpkin Spice Roll Cake Recipe

Print Recipe

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4.9 from 82 reviews

This Fall Pumpkin Spice Roll Cake is a delightful seasonal dessert featuring a moist pumpkin-flavored sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. Perfect for autumn gatherings, the cake combines warm spices with the smoothness of cream cheese frosting to create a festive and impressive treat that’s both tender and flavorful.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Cream Cheese Filling

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

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 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 the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, use a stand mixer fitted with the wire whisk or a hand mixer to beat the eggs and granulated sugar together 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, being careful not to overmix. Spread the batter evenly into the prepared pan, leaving a quarter-inch border around the edge. Bake for 14-15 minutes until the cake is set and springs back when lightly touched.
4. Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately flip it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake up in the towel snugly to form a spiral. Allow the rolled cake to cool completely on a wire rack.
5. Make the Cream Cheese Filling: In a mixer bowl, beat the softened butter until light and fluffy. Add room-temperature cream cheese and beat until smooth and lump-free. Mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Finish by folding in the ground cinnamon to complement the pumpkin spices.
6. Fill, Roll, and Chill the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, close to the edges. Gently re-roll the cake without the towel to form a tight spiral. Place the cake seam side down on a serving plate and refrigerate for at least one hour to set the filling, making slicing easier and the cake firmer.

Notes

• Be gentle when folding the dry ingredients into the wet to maintain a light and airy sponge.
• Rolling the cake while still warm prevents cracking and makes it easier to shape.
• Use room-temperature cream cheese and butter for a smooth filling texture.
• Chilling the rolled cake before slicing helps create clean, neat slices.
• For best results, dust the towel evenly with powdered sugar to prevent sticking.

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