Fall Pumpkin Spice Roll Cake Recipe

Introduction

This Fall Pumpkin Spice Roll Cake is a delightful treat that combines a tender pumpkin-flavored sponge with a creamy cinnamon-spiced filling. Perfect for cozy autumn gatherings, this roll cake is both impressive and easy to make at home.

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 place a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly. Spread sifted powdered sugar evenly on a clean kitchen towel to prevent sticking when rolling.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt until well combined. Set aside.
3. Step 3: In a large bowl, beat the room temperature eggs with granulated sugar for about 2 minutes until pale and fluffy. Add pumpkin puree and vanilla extract, mixing until smooth. Gently fold in the dry ingredients just until no flour streaks remain. Pour batter into the prepared pan and spread evenly.
4. Step 4: Bake for 14-15 minutes until a toothpick inserted in the center comes out clean and the cake springs back lightly to the touch. Immediately invert the hot cake onto the sugar-dusted towel, peel off the parchment, and roll the cake and towel together from the short end. Cool completely on a rack for 30-45 minutes.
5. Step 5: While the cake cools, prepare the filling. Beat softened butter until creamy, then add cream cheese and beat until smooth. Mix in vanilla, cinnamon, and salt. Gradually add powdered sugar in several additions, beating well after each, until light and fluffy.
6. Step 6: Unroll the cooled cake carefully, discard the towel, and spread the cream cheese filling evenly over the surface, leaving a small border. Re-roll the cake tightly without the towel and place seam-side down on a serving plate.
7. Step 7: Refrigerate the pumpkin roll for at least 1 hour before slicing to firm up the filling. For clean slices, use a sharp knife dipped in hot water and wiped between cuts.

Tips & Variations

• Use room temperature eggs, cream cheese, and butter for a smoother batter and filling.
• Freshly ground pumpkin pie spice enhances flavor over pre-ground blends.
• Letting the roll chill overnight allows the flavors to meld beautifully.
• For a dairy-free option, substitute cream cheese and butter with plant-based versions.

Storage

Store the pumpkin roll covered in the refrigerator for up to 3 days. It can be made a day ahead to let flavors develop. To reheat slightly, let it sit at room temperature for 15 minutes before serving but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree it well to match the moisture and texture of canned pumpkin for best results.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable helps prevent cracks. Using a powdered sugar-dusted towel also keeps it from sticking and tearing.

Fall Pumpkin Spice Roll Cake Recipe

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4.5 from 54 reviews

A delightful Fall Pumpkin Spice Roll Cake featuring a tender pumpkin cake rolled with a rich, creamy cinnamon-spiced cream cheese filling. Perfect for autumn celebrations and cozy gatherings, this cake combines warm pumpkin pie spices and a silky filling for an irresistibly moist and flavorful treat.

• Author: zara
• 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 (preferably King Arthur)
• 2 tsp pumpkin pie spice blend (freshly ground preferred)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1 cup canned pumpkin puree (Libby’s recommended)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 1/4 cups granulated sugar

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 of sea salt
• 8 oz cream cheese (room temperature)

For Rolling:

• 1/4 cup powdered sugar (for dusting towel)

Instructions

1. Prepare Your Mise en Place and Preheat: Preheat the 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 over it to prevent sticking. Bring eggs, cream cheese, and butter to room temperature for smooth batter and filling.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt until well combined and aerated. Set aside.
3. Make the Pumpkin Cake Batter: In a large bowl, beat room temperature eggs and granulated sugar for about 2 minutes until pale and fluffy. Add pumpkin puree and vanilla extract; beat until smooth. Gently fold the dry ingredients into the wet mixture without overmixing to keep the cake tender. Pour 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 inserted comes out clean and the cake springs back lightly. Immediately invert the cake onto the powdered sugar-dusted towel, peeling off the parchment carefully. While still warm, roll the cake and towel together from the short end into a spiral log. Set on a cooling rack and let cool completely for 30-45 minutes, preferably one hour.
5. Prepare the Cream Cheese Filling: In a medium bowl, beat softened butter until creamy. Add cream cheese and beat until smooth and lump-free. Add vanilla extract, ground cinnamon, and sea salt, mixing briefly. Gradually add sifted powdered sugar in increments, beating well after each addition until light, fluffy, and spreadable.
6. Fill and Re-roll the Cake: Once cooled, gently unroll the cake on a clean surface, discarding the towel. Spread the cream cheese filling evenly over the cake, leaving a small border. Re-roll the cake tightly and smoothly without the towel. Place seam-side down on a serving plate or parchment paper.
7. Chill and Serve: Refrigerate the finished roll for at least 1 hour to firm up the filling and allow flavors to meld. Slice using a sharp, thin knife dipped in hot water and wiped clean between cuts for clean, neat slices. This cake can be made a day ahead and kept refrigerated.

Notes

• Using room temperature ingredients ensures a smoother batter and cream cheese filling.
• Be gentle when folding the dry ingredients into the wet mixture to avoid toughening the cake.
• Rolling the cake while warm helps prevent cracks and sets its shape.
• Dusting the kitchen towel with powdered sugar prevents the cake from sticking during rolling.
• Chilling the roll before slicing helps achieve clean, neat cuts.
• For best flavor, make the pumpkin roll a day ahead and refrigerate to let flavors meld.

Keywords: Pumpkin Roll, Pumpkin Spice Cake, Cream Cheese Filling, Fall Dessert, Holiday Recipe, Pumpkin Cake Roll