Fall Pumpkin Spice Roll Cake Recipe
This Fall Pumpkin Spice Roll Cake is a deliciously moist pumpkin-flavored sponge cake rolled with a creamy, cinnamon-infused cream cheese filling. Perfect for autumn celebrations, this festive dessert combines warm spices, tender cake, and rich filling for a delightful treat that looks as beautiful as it tastes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the oven to 375°F (190°C). Line a 13×17-inch jelly roll pan with parchment paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set aside to prevent sticking when rolling the cake.
- Mix the Dry and Wet Ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, beat eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Mix in pumpkin puree and vanilla extract until blended.
- Combine and Bake the Cake: Gently fold dry ingredients into wet ingredients until just combined, careful not to overmix. Pour batter evenly into prepared pan, leaving a 1/4 inch border. Bake for 14-15 minutes, until cake springs back when lightly touched.
- Roll the Cake in the Sugared Towel: Remove cake from oven and immediately invert onto the powdered sugar-dusted towel. Peel off parchment paper carefully. Starting from the short side, roll the cake and towel together snugly. Let cool completely on a wire rack.
- Make the Cream Cheese Filling: Beat softened butter until light and fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla, sea salt, and cinnamon. Gradually add powdered sugar, beating well after each addition, until creamy and spreadable.
- Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, nearly to the edges. Roll the cake back up tightly (without the towel). Place seam-side down on a plate and chill for at least 1 hour to set.
- Serve the Pumpkin Roll: Once chilled, slice the roll with a sharp serrated knife. Optionally dust with powdered sugar before serving. Serve chilled for best flavor and firm slices.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Chilling the roll helps the filling set and makes slicing easier and cleaner.
- You can prepare the cream cheese filling ahead of time and refrigerate it.
- For best results, use canned pumpkin puree rather than fresh pumpkin.
- Ensure eggs and cream cheese are at room temperature for smooth mixing.
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, autumn dessert, fall cake, pumpkin dessert, roll cake
Find it online: https://dinewithdylan.com/fall-pumpkin-spice-roll-cake-recipe/
