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Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
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★★★★★

5.2 from 13 reviews

This Fall Pumpkin Spice Roll Cake is a perfect seasonal dessert combining a moist, spiced pumpkin cake rolled with a luscious cinnamon cream cheese filling. Easy to make and beautifully presented, it captures all the cozy flavors of autumn in each bite.

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

  1. Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface; this prevents the cake from sticking when rolling later.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat eggs and granulated sugar with a mixer until pale and thick (about 2 minutes). Add pumpkin puree and vanilla extract and mix until well combined.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, careful not to overmix. Spread the batter evenly in the prepared pan, leaving a 1/4″ border around edges. Bake for 14-15 minutes or until the cake is set and springs back to touch.
  4. Roll the Cake in the Sugared Towel: Remove cake from oven and immediately invert onto the powdered sugar-dusted towel. Carefully peel off parchment paper. Starting from a short side, roll the cake and towel together snugly. Cool completely on a wire rack while preparing the filling.
  5. Make the Cream Cheese Filling: Beat softened butter until fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla extract and salt. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Stir in ground cinnamon for enhanced flavor.
  6. Fill, Roll and Chill the Pumpkin Roll: Unroll cooled cake gently. Spread cream cheese filling evenly over cake surface, almost to edges. Roll cake back tightly without the towel. Place seam side down on a plate and chill in refrigerator for at least 1 hour for best slicing results.
  7. Serve the Pumpkin Roll: Slice chilled pumpkin roll with a sharp serrated knife. Optionally dust with extra powdered sugar. Serve chilled to maintain shape and enhance flavors.

Notes

  • Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • The roll should be done right after baking to avoid cracking when rolling.
  • Chilling the cake at least one hour helps the filling set and makes slicing easier.
  • For a thicker filling, slightly increase cream cheese and butter quantities.
  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.

Nutrition

Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, autumn treat, pumpkin dessert, holiday baking

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