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Fall Pumpkin Spice Roll Cake Recipe

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★★★★★

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.

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 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

Find it online: https://dinewithdylan.com/fall-pumpkin-spice-roll-cake-recipe-2/