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Fall Pumpkin Spice Roll Cake Recipe

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4.5 from 131 reviews

This Fall Pumpkin Spice Roll Cake is a festive and delicious dessert featuring a moist pumpkin-flavored sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. Perfect for autumn gatherings or cozy desserts, this cake combines warm spices and the richness of pumpkin puree with a smooth, sweet filling for a delightful treat.

Ingredients

Scale

For the 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

For the 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” jellyroll pan with parchment or wax paper and lightly grease it with butter or nonstick spray. Generously sprinkle 1/4 cup 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, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar with a stand mixer or hand mixer for about 2 minutes until pale and thick. 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 onto the prepared pan, leaving a 1/4” border around the edge. Bake for 14-15 minutes or 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 invert it 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 the rolled cake cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Beat the softened butter in a mixer bowl until light and fluffy. Add the room-temperature cream cheese and beat until smooth and lump-free. Mix in vanilla extract and a pinch of sea salt. Gradually add the powdered sugar one cup at a time, beating well after each addition. Stir in the ground cinnamon to complement the pumpkin flavor.
  6. Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake. 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 serving plate and refrigerate for at least 1 hour to set the filling and make slicing easier.
  7. Serve the Pumpkin Roll: Once chilled, slice the pumpkin roll with a sharp serrated knife. Optionally dust with extra powdered sugar before serving. Serve chilled to maintain shape and enjoy the best flavor.

Notes

  • Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and filling.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Rolling the cake with the towel while it is hot helps prevent cracking.
  • Use a serrated knife when slicing for clean pieces.
  • The roll is best served after chilling to let the filling set and flavors meld.
  • Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.

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

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