Introduction

This Fall Pumpkin Spice Roll Cake is a delightful way to celebrate the cozy flavors of autumn. Soft pumpkin sponge cake is rolled with a creamy cinnamon-spiced cream cheese filling, creating a perfect balance of spice and sweetness. It’s an impressive yet approachable dessert for any gathering.

A single slice of a pumpkin roll cake sits on a white speckled plate with a silver fork beside it. The roll has two distinct layers: a thick, light brown cake layer with a coarse, crumbly texture on the outside, and a smooth, creamy white filling spiraled tightly within the cake. In the background, a small orange pumpkin and part of the remaining pumpkin roll are visible, all set on a white marbled surface. The scene is softly lit, emphasizing the contrast between the creamy filling and the darker cake. Photo taken with an iphone --ar 4:5 --v 7

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 (for filling)
3 cups powdered sugar (for filling)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 13×17-inch 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 aside on a flat surface to prevent the cake from 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. Add pumpkin puree and vanilla extract, mixing until combined.
Step 3: Gently fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly in the prepared pan, leaving a 1/4-inch border around the edges. Bake for 14-15 minutes until the cake is set and springs back when touched.
Step 4: Immediately after baking, turn the hot cake out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short side, roll the cake and towel together snugly. Let cool completely on a wire rack.
Step 5: To make the filling, beat softened butter until fluffy. Add cream cheese and continue beating 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 a complementary spice flavor.
Step 6: Once the cake is cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, almost to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam-side down on a plate and refrigerate for at least 1 hour to set.
Step 7: When chilled, slice the pumpkin roll with a sharp serrated knife. Optionally, dust with powdered sugar before serving. Serve the dessert chilled for the best texture and flavor.

Tips & Variations

Use fresh pumpkin pie spice or adjust the spices in the filling to suit your taste.
Make sure to roll the cake while it’s still warm to prevent cracking.
For a nutty twist, sprinkle chopped toasted pecans in the cream cheese filling.
If you don’t have a jellyroll pan, use a rimmed baking sheet of similar size.

Storage

Store the pumpkin roll covered in the refrigerator for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended as the filling may soften too much.

How to Serve

The image shows a pumpkin roll cake on a white marbled surface, with one whole roll and one thick slice placed in front of it. The cake has three visible layers: a soft, spongy, orange-brown outer layer covered lightly with powdered sugar, a thick middle layer of creamy white filling, and an inner swirl of the orange-brown cake wrapping around the filling. The texture of the cake looks moist with a slightly rough surface dotted with powdered sugar, while the filling appears smooth and creamy. A small pumpkin is slightly visible in the background, adding a seasonal touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and puree the pumpkin flesh until smooth, then measure 1 cup for the recipe. This adds a fresh flavor but may slightly change the cake’s moisture.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable is key. Rolling it with the powdered sugar-dusted towel helps prevent sticking and cracking. Also, avoid overbaking the cake to keep it flexible.