Description

This Fall Pumpkin Spice Roll Cake is a moist and tender pumpkin-flavored sponge rolled with a luscious and silky cream cheese filling spiced with cinnamon and a hint of vanilla. Perfect for autumn gatherings, it features a delicate pumpkin pie spice blend that elevates the warm flavors of the cake, wrapped into a beautiful spiral that delights both the eyes and the palate.

Ingredients

Scale

For the Pumpkin Cake:

1/4 tsp salt
1 cup all-purpose flour (King Arthur preferred)
1/4 cup powdered sugar (for dusting towel, sifted)
2 tsp pumpkin pie spice blend (freshly ground preferred)
1/2 tsp baking powder
1 tsp ground cinnamon
1 cup canned pumpkin puree (Libby’s pumpkin puree recommended)
3 large eggs (room temperature)
1 tsp vanilla extract
1 1/4 cups granulated sugar
1/2 tsp baking soda

For the Cream Cheese Filling:

3 cups powdered sugar (sifted)
1/8 tsp ground cinnamon
1/4 cup salted butter (softened, Kerrygold recommended)
1 tsp vanilla extract
Pinch sea salt
8 oz cream cheese (room temperature)

Instructions

Prepare Your Mise en Place and Preheat: Preheat your oven to 375°F and set a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Sift 1/4 cup powdered sugar evenly on a clean kitchen towel to prevent sticking when rolling. Bring eggs, cream cheese, and butter to room temperature for smooth mixing.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 2 tsp pumpkin pie spice, and 1/4 tsp salt. This aerates the flour and evenly distributes leavening agents to produce a lighter cake.
Make the Pumpkin Cake Batter: In a large bowl, beat 3 eggs and 1 1/4 cups granulated sugar for about 2 minutes until pale and fluffy. Add 1 cup canned pumpkin puree and 1 tsp vanilla extract, beating until smooth. Gently fold in the dry ingredients just until combined, avoiding overmixing. Pour batter onto the prepared pan and spread evenly to 1/4-inch thickness.
Bake the Cake and Prepare for Rolling: Bake for 14-15 minutes until a toothpick comes out clean and the cake springs back lightly. Immediately invert the hot cake onto the sugar-dusted towel, peel off parchment paper, and carefully roll the cake and towel from the short end into a spiral. This sets the shape, preventing cracks. Let it cool completely for 30-45 minutes, ideally an hour.
Prepare the Cream Cheese Filling: Beat 1/4 cup softened butter until creamy. Add 8 oz room temperature cream cheese and beat until smooth. Add 1 tsp vanilla, 1/8 tsp cinnamon, and a pinch of sea salt, mixing briefly. Gradually add 3 cups sifted powdered sugar in 3-4 additions, beating well after each to keep filling smooth and fluffy.
Fill and Re-roll the Cake: Once cooled, gently unroll the cake on a clean surface. Spread the cream cheese filling evenly, leaving a small border around edges. Re-roll tightly without the towel into a neat spiral. Place seam-side down on a serving plate.
Chill and Serve: Refrigerate the cake roll for at least 1 hour to firm the filling for clean slicing. Use a sharp knife dipped in hot water and wiped clean between slices for perfect cuts. The cake can be made a day ahead, resulting in even more melded flavors.

Notes

Use room temperature ingredients for the batter and filling to ensure smooth texture and tender crumb.
Sifting powdered sugar and spices prevents lumps and grainy filling.
Rolling the cake while warm ensures flexibility and reduces cracking.
Allow the cake to cool completely before spreading filling to avoid melting the filling.
Refrigeration before slicing helps the roll hold its shape and makes neat slices easier.
A sharp, thin-bladed knife dipped in hot water produces cleaner cuts.
The roll can be prepared up to a day in advance and refrigerated to enhance flavors.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

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