Description
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 recipe combines warm pumpkin pie spices with a tender cake and luscious frosting, resulting in a beautiful spiral cake that tastes as festive as it looks.
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
- 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 helps prevent the cake from sticking after baking.
- Mix the Dry and Wet Ingredients: In a medium bowl, combine the all-purpose 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 just incorporated.
- 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-inch border around the edges. Bake for 14-15 minutes, until the cake is set and springs back gently when touched.
- 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. Starting from the short end, roll the cake and towel together snugly. Allow the rolled cake to cool completely on a wire rack while preparing the filling.
- Make the Cream Cheese Filling: Beat the softened butter in a mixing bowl until light and fluffy. Add the room-temperature cream cheese and continue beating until smooth and lump-free. Mix in vanilla extract and sea salt. Gradually beat in the powdered sugar, one cup at a time, followed by the ground cinnamon, until the filling is creamy and well combined.
- Fill, Roll, and Chill the Pumpkin Roll: Once the cake is fully cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small margin at the edges. Gently re-roll the cake 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 firm up the roll for easier slicing.
- Serve the Pumpkin Roll: After chilling, slice the pumpkin roll with a sharp serrated knife. Optionally dust with extra powdered sugar for decoration. Serve chilled to maintain the best texture and flavor.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a clean, fine sieve to dust the towel with powdered sugar evenly.
- You can make the cake and filling a day ahead; wrap and refrigerate to enhance flavors.
- For easier slicing, chill the roll thoroughly so it holds its shape well.
- Adjust pumpkin pie spice according to your taste preference for spiciness.
- This recipe works best with canned pumpkin puree, not pumpkin pie filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, autumn cake, holiday dessert, roll cake, pumpkin recipe
