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Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
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★★★★★

5.3 from 27 reviews

This Fall Pumpkin Spice Roll Cake is a moist and tender pumpkin-flavored sponge cake rolled with a creamy, spiced cream cheese filling. Perfectly spiced with cinnamon and pumpkin pie spice, this festive dessert is a delightful treat for autumn gatherings and holiday celebrations. Its light texture and luscious filling make it a favorite seasonal dessert that is both beautiful and delicious.

Ingredients

Scale

For the Pumpkin 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 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; this will prevent the cake from sticking when rolling.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the 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 or hand mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until combined.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Evenly spread the batter in the prepared pan leaving a 1/4-inch border. Bake for 14-15 minutes until set and springy to the touch.
  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 and, starting at the short end, roll the cake and towel together snugly. Let the rolled cake cool completely on a wire rack.
  5. Make the Cream Cheese Filling: In a bowl, beat the softened butter until light and fluffy. Add the room temperature cream cheese and beat until smooth and lump-free. Mix in vanilla, sea salt, and cinnamon. Gradually add powdered sugar, one cup at a time, beating well between additions until smooth and spreadable.
  6. Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, almost to the edges. Re-roll the cake tightly (without the towel), place seam side down on a serving plate, and refrigerate for at least 1 hour to set the filling.
  7. Serve the Pumpkin Roll: Once chilled, slice the pumpkin roll with a sharp serrated knife. Optionally dust the top with powdered sugar for an elegant finish. Serve chilled to maintain the cake’s shape and texture.

Notes

  • Ensure the cake is rolled while still hot to prevent cracking.
  • Use room temperature cream cheese and butter for a smooth filling.
  • Gradually adding powdered sugar prevents the filling from becoming grainy.
  • Chilling the roll before slicing helps to achieve clean slices.
  • You can make this cake a day ahead; just keep it refrigerated.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Nutrition

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

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