Fall Pumpkin Spice Roll Cake Recipe

Introduction

This Fall Pumpkin Spice Roll Cake is a perfect seasonal treat, combining a moist pumpkin-infused sponge with a creamy cinnamon-spiced cream cheese filling. Its delicate spiral shape and cozy flavors make it a charming centerpiece for any autumn gathering.

Ingredients

• For the pumpkin cake:
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/4 cup powdered sugar (for dusting towel, sifted)
• 2 tsp pumpkin pie spice blend
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup canned pumpkin puree
• 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)
• 1 tsp vanilla extract
• Pinch sea salt
• 8 oz cream cheese (room temperature)

Instructions

1. Step 1: Preheat your oven to 375°F and position a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Lay a clean kitchen towel flat and sift 1/4 cup powdered sugar evenly over it to prevent sticking.
2. Step 2: In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1/4 tsp salt. Set aside.
3. Step 3: In a large bowl, beat 3 room temperature eggs with 1 1/4 cups granulated sugar for about 2 minutes until pale and fluffy. Add 1 cup pumpkin puree and 1 tsp vanilla extract, beating until combined. Gently fold in the dry ingredients until no flour streaks remain. Pour batter into prepared pan and spread evenly to about 1/4-inch thickness.
4. Step 4: Bake the cake for 14-15 minutes, until a toothpick comes out clean and the cake springs back lightly. Immediately invert the cake onto the sugar-dusted towel, peel off parchment, and roll the cake and towel together starting from the short end. Let the rolled cake cool completely on a rack, about 30-45 minutes.
5. Step 5: For the filling, beat 1/4 cup softened butter until creamy. Add 8 oz room temperature cream cheese and beat until smooth. Mix in 1 tsp vanilla, 1/8 tsp cinnamon, and a pinch of salt. Gradually add 3 cups sifted powdered sugar in 3-4 additions, beating well after each, until light and fluffy.
6. Step 6: Once the cake is cool, gently unroll it and spread the cream cheese filling evenly, leaving a small border. Re-roll the cake tightly without the towel and place seam-side down on a plate.
7. Step 7: Refrigerate the pumpkin roll for at least 1 hour before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts to serve neat slices.

Tips & Variations

• Use freshly ground pumpkin pie spice for the most vibrant flavor.
• Letting the cake cool fully before filling prevents cracks and helps it hold shape.
• For added texture, sprinkle chopped toasted pecans or walnuts inside before rolling.
• If you prefer a sweeter filling, add more powdered sugar gradually to taste.
• The roll can be made a day ahead to allow flavors to meld beautifully.

Storage

Store the finished pumpkin roll covered in the refrigerator for up to 3 days. Keep it wrapped tightly to prevent it from drying out. Slice just before serving; chilled slices hold their shape best. If desired, bring to room temperature for 10-15 minutes before serving for softer slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without parchment paper?

Using parchment paper is highly recommended to prevent sticking and to make rolling easier. Without it, the cake might be difficult to remove and could break.

What can I substitute for canned pumpkin puree?

You can use homemade pumpkin puree or other cooked and mashed winter squash varieties like butternut. Just ensure the puree is thick and not watery to maintain the cake’s texture.

Fall Pumpkin Spice Roll Cake Recipe

Print Recipe

★★★★★

4.9 from 740 reviews

This Fall Pumpkin Spice Roll Cake is a delightful seasonal dessert featuring a tender pumpkin-flavored sponge cake rolled with a silky, spiced cream cheese filling. Perfect for autumn gatherings, holidays, or whenever you crave a moist, aromatic cake with cozy flavors of pumpkin pie spice and cinnamon.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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)
• 1 tsp vanilla extract
• Pinch sea salt
• 8 oz cream cheese (room temperature)

Instructions

1. Prepare Your Mise en Place and Preheat: Preheat your oven to 375°F and position a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and sift 1/4 cup powdered sugar evenly across it to prevent sticking when rolling. Bring eggs, cream cheese, and butter to room temperature to ensure smooth mixing and a tender cake crumb.
2. Mix the Dry Ingredients: In a medium bowl, whisk together 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, and 1/4 tsp salt. Whisking aerates the flour for a lighter cake. Set aside.
3. Make the Pumpkin Cake Batter: In a large bowl, beat 3 large room temperature eggs with 1 1/4 cups granulated sugar for about 2 minutes until pale and fluffy. Add 1 cup pumpkin puree and 1 tsp vanilla extract, beating until smooth. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to avoid toughness. Pour the batter into the prepared pan and spread evenly to about 1/4-inch thickness.
4. Bake the Cake and Prepare for Rolling: Bake for 14-15 minutes until a toothpick comes out clean and the cake springs back lightly. Remove immediately from the oven and quickly invert onto the sugar-dusted towel. Carefully peel away parchment paper. While warm, roll the cake and towel from the short end into a spiral. This sets the shape and prevents cracking. Cool rolled cake on a rack for 30-45 minutes or up to 1 hour.
5. Prepare the Cream Cheese Filling: In a medium bowl, beat 1/4 cup softened salted butter for 1 minute until creamy. Add 8 oz room temperature cream cheese and beat 2-3 minutes until smooth. Add 1 tsp vanilla extract, 1/8 tsp ground cinnamon, and a pinch of sea salt; mix briefly. Gradually add 3 cups sifted powdered sugar in 3-4 additions, beating well after each to create a light, silky, and fluffy filling.
6. Fill and Re-roll the Cake: Once cooled, gently unroll the cake on a clean surface and discard the towel. Spread the cream cheese filling evenly inside, leaving a small border. Re-roll the cake tightly and neatly without the towel, seam-side down. Place on a serving plate or parchment-lined tray.
7. Chill and Serve: Refrigerate the pumpkin roll for at least 1 hour to firm up the filling for clean slices. When ready to serve, use a sharp knife dipped in hot water and wiped clean between slices for neat cutting. The cake can be made a day ahead and stored refrigerated to allow flavors to meld beautifully.

Notes

• Bringing eggs, cream cheese, and butter to room temperature is crucial for smooth batter and filling without lumps.
• Rolling the cake warm prevents cracks and helps it hold shape after filling.
• Sifting powdered sugar for the filling creates a silky smooth texture and prevents graininess.
• Use a jelly roll pan approximately 15×10 inches for best results.
• Use a towel dusted with powdered sugar to roll the hot cake immediately out of the oven.
• Refrigerate the finished roll to firm up filling and improve sliceability.
• A sharp, thin-bladed knife dipped in hot water makes cleaner slices.
• The cake can be prepared a day ahead and stored refrigerated for enhanced flavor melding.

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