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Fall Pumpkin Spice Roll Cake Recipe

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4.9 from 108 reviews

This Fall Pumpkin Spice Roll Cake is a deliciously soft, spiced pumpkin sponge rolled with a creamy cinnamon-infused cream cheese filling. Perfect for autumn gatherings, this cake features warm pumpkin pie spices and a light dusting of powdered sugar, creating a festive and flavorful dessert that’s both visually stunning and irresistibly tasty.

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 the 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. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set aside on a flat surface; this will prevent the cake from sticking when rolled.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, beat eggs and granulated sugar until pale and thick (about 2 minutes). Beat in pumpkin puree and vanilla extract until well combined.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Spread the batter evenly in the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes until the cake is set and springs back to touch.
  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 at the short side, roll the cake and towel together snugly. Let cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Beat softened butter until light and fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla extract, sea salt, then gradually add powdered sugar 1 cup at a time, beating well after each addition. Stir in ground cinnamon to enhance the pumpkin flavor.
  6. Fill, Roll, and Chill the Pumpkin Roll: Unroll the cooled cake gently. Spread the cream cheese filling evenly almost to the edges. Re-roll 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 ease slicing.
  7. Serve the Pumpkin Roll: Once chilled, slice with a sharp serrated knife. Optionally, dust with additional powdered sugar before serving. Best enjoyed chilled as it holds its shape well and offers a fresh, creamy texture.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use a light dusting of powdered sugar on the towel to avoid the cake sticking during rolling.
  • For cleaner slices, chill the roll thoroughly before cutting.
  • Feel free to add chopped nuts into the filling for added texture.
  • Store any leftovers refrigerated, covered tightly, for up to 3 days.

Keywords: Pumpkin Roll, Pumpkin Spice Cake, Cream Cheese Filling, Fall Dessert, Holiday Cake, Autumn Recipes

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