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Fall Pumpkin Spice Roll CakeIngredients Recipe

Fall Pumpkin Spice Roll CakeIngredients Recipe
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5.2 from 11 reviews

This Fall Pumpkin Spice Roll Cake is a perfect seasonal dessert featuring a moist pumpkin-infused sponge cake rolled with a smooth and spiced cream cheese filling. Delicately flavored with pumpkin pie spices and cinnamon, this cake offers a festive and comforting treat ideal for autumn gatherings or holiday celebrations.

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 Rolling

  • 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

  1. Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jelly roll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set aside on a flat surface to prevent the cake from sticking later.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and granulated sugar with a stand or hand mixer until thick and pale, about 2 minutes. Add the pumpkin puree and vanilla extract, mixing until fully combined.
  3. Combine and Bake the Cake: Gently fold the dry ingredient mixture into the wet ingredients just until combined, careful not to overmix. Spread the batter evenly into the prepared pan, leaving a 1/4-inch border. Bake for 14-15 minutes, until the cake springs back lightly when touched and appears set.
  4. Roll the Cake in the Sugared Towel: Immediately after baking, invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel tightly together. Let cool completely on a wire rack to maintain the shape and prepare for filling.
  5. Make the Cream Cheese Filling: Beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth with no lumps. Mix in vanilla extract and sea salt. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in ground cinnamon for extra warmth and flavor.
  6. Fill, Roll and Chill the Pumpkin Roll: Once the cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a slight edge. Carefully re-roll the cake without the towel into a snug spiral. Place seam-side down on a serving plate and refrigerate for at least 1 hour to set the filling and facilitate slicing.
  7. Serve the Pumpkin Roll: After chilling, slice with a sharp serrated knife. Optionally dust the top with additional powdered sugar for an elegant finish. Serve chilled for the best flavor and structure.

Notes

  • Use a light dusting of powdered sugar on the towel to prevent sticking without making the cake too sweet.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • Rolling the cake while hot is essential to avoid cracking.
  • Ensure the cream cheese and butter are at room temperature for a smooth filling.
  • Chilling the rolled cake helps it hold its shape and makes slicing cleaner.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.

Nutrition

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

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