Name: Fall Pumpkin Spice Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
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; 1/8 tsp ground cinnamon; Pinch sea salt; 3 cups powdered sugar

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 the 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

3 cups powdered sugar (for filling)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 13×17” jelly roll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and lay it flat. This prevents the cake from sticking later.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In another bowl, beat eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Add pumpkin puree and vanilla extract; mix until combined.

Step 3: Gently fold the dry ingredients into the wet mixture until just combined without overmixing. Spread the batter evenly on the prepared pan, leaving about a 1/4” border. Bake for 14-15 minutes until set and springy to the touch.

Step 4: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment. Starting from the short side, roll the cake and towel together snugly. Let it cool completely on a wire rack while preparing the filling.

Step 5: Beat softened butter until light and fluffy. Add cream cheese and beat until smooth. Mix in vanilla extract, sea salt, and ground cinnamon. Gradually add powdered sugar, one cup at a time, beating well after each addition until creamy.

Step 6: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, almost to the edges. Re-roll the cake tightly without the towel. Place it seam side down on a serving plate and chill in the refrigerator for at least 1 hour to set.

Step 7: Slice the chilled pumpkin roll with a sharp serrated knife and serve. Optionally, dust with additional powdered sugar for a pretty finish. Enjoy this dessert best served cold.

Tips & Variations

Use fresh pumpkin puree for the best flavor, or make your own by roasting and pureeing pumpkin.

Try adding a tablespoon of finely chopped pecans or walnuts into the filling for extra texture.

For a dairy-free version, substitute cream cheese and butter with suitable plant-based alternatives.

Make sure to roll the cake while it’s still warm to prevent cracking.

Storage

Store the pumpkin roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. When ready to serve, slice cold or allow it to sit at room temperature for 10 minutes for a softer texture. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

FAQs

How long should the cake cool before adding the filling?

Let the rolled cake cool completely at room temperature before unrolling and spreading the filling. This usually takes about 30 to 45 minutes. If it’s too warm, the filling may melt and become difficult to work with.

Can I make this cake ahead of time?

Yes, the pumpkin roll can be assembled a day in advance. After rolling with the filling, wrap it well and refrigerate. This allows the flavors to meld and makes slicing easier. Just bring it to the fridge again if serving later.