Print

Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
Print Recipe

★★★★★

5.2 from 8 reviews

This Fall Pumpkin Spice Roll Cake is a delightful seasonal dessert featuring a soft, spiced pumpkin cake rolled with a creamy cinnamon-infused cream cheese filling. Perfect for autumn gatherings or holiday celebrations, this roll cake combines warm spices and smooth sweetness into an impressive yet easy-to-make treat.

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-inch jelly roll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar onto a large tea towel and set aside; this prevents 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, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and granulated sugar together using a mixer until pale and thick, about 2 minutes. Mix in the pumpkin puree and vanilla extract until fully combined.
  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 in the prepared pan, leaving a 1/4-inch border. Bake for 14-15 minutes until set and springs back when touched.
  4. Roll the Cake in the Sugared Towel: Immediately after baking, invert the cake onto the powdered sugar-dusted towel and carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together snugly. Allow it to cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Beat the softened butter until light and fluffy. Add the cream cheese and continue beating until smooth. Mix in vanilla extract, cinnamon, and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition to form a smooth, spiced filling.
  6. Fill, Roll and Chill the Pumpkin Roll: Once the cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly almost to the edges. Carefully re-roll the cake without the towel, placing it seam side down on a plate. Chill in the refrigerator for at least 1 hour to set.
  7. Serve the Pumpkin Roll: After chilling, slice the roll with a sharp serrated knife. Optionally, dust the top with powdered sugar for a pretty finish. Serve chilled for best texture and flavor.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Allow the cake to cool completely before spreading the filling to avoid melting it.
  • Chilling the roll for at least one hour helps the filling set and makes slicing easier.
  • Use a serrated knife for clean slices.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

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

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