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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.

Ingredients

Scale

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

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