Print

Fall Pumpkin Spice Roll Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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