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Fall Pumpkin Spice Roll Cake Recipe

Fall Pumpkin Spice Roll Cake Recipe
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5.2 from 5 reviews

This Fall Pumpkin Spice Roll Cake is a moist, cinnamon-spiced pumpkin cake rolled with a smooth and creamy cinnamon cream cheese filling. Perfectly festive for autumn gatherings or any time you crave a cozy pumpkin dessert, this cake combines autumn flavors and a tender texture into one beautiful and delicious treat.

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 inch jelly roll pan with parchment or wax paper and lightly grease it 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 step helps prevent the cake from sticking when rolling.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate large bowl, beat the eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Add the pumpkin puree and vanilla extract to the egg mixture and blend until fully incorporated.
  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 into the prepared pan, leaving a 1/4 inch border. Bake for 14-15 minutes, or until the top springs back lightly when touched and the cake looks set.
  4. Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together snugly. Let the cake cool completely on a wire rack while preparing the filling.
  5. Make the Cream Cheese Filling: In a stand mixer or with a handheld mixer, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth and lump-free. Mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Stir in ground cinnamon for added warmth.
  6. Fill, Roll and Chill the Pumpkin Roll: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, reaching almost to the edges. Gently re-roll the cake (without the towel) into a tight spiral. Place the roll seam-side down on a serving plate and refrigerate for at least 1 hour to set the filling and firm up the roll.
  7. Serve the Pumpkin Roll: After chilling, slice the roll with a sharp serrated knife. Optionally, dust the top with additional powdered sugar for a pretty finish. Serve chilled for the best texture and flavor.

Notes

  • Ensure the cake is still warm when rolling to prevent cracking.
  • Use room temperature cream cheese and butter for the smoothest filling.
  • Chilling the roll for at least an hour helps the slices hold shape better.
  • For extra flavor, dust the top with cinnamon or additional pumpkin pie spice along with powdered sugar.
  • Store leftover cake wrapped tightly in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin roll, pumpkin spice roll cake, pumpkin dessert, cream cheese filling, fall dessert, pumpkin cake roll

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