Fall Pumpkin Spice Roll Cake Recipe
Introduction
The Fall Pumpkin Spice Roll Cake is a delightful seasonal treat that combines tender pumpkin cake with a creamy cinnamon-cream cheese filling. Perfect for autumn gatherings or cozy afternoons, this rolled dessert looks impressive but is surprisingly easy to make at home.
Ingredients
- 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
- 3 cups powdered sugar (sifted for filling)
- 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
- 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 lightly grease it. Spread 1/4 cup sifted powdered sugar evenly on a clean kitchen towel to prevent sticking when rolling. Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set aside.
- Step 3: In a large bowl, beat the eggs with granulated sugar for about 2 minutes until pale and fluffy. Add pumpkin puree and vanilla, mixing until smooth. Gently fold the dry ingredients into the wet just until no flour streaks remain. Pour the batter into the prepared pan and spread evenly to about 1/4-inch thickness.
- Step 4: Bake for 14-15 minutes until a toothpick comes out clean and the cake springs back lightly. Immediately invert the hot cake onto the sugar-dusted towel, peel off the parchment, then roll the cake and towel together from the short end. Let the rolled cake cool completely on a rack for 30-45 minutes.
- Step 5: To make the filling, beat softened butter until creamy. Add cream cheese and beat until smooth. Mix in vanilla, cinnamon, and salt. Gradually add sifted powdered sugar in batches, beating well after each addition until light and fluffy.
- Step 6: Once cooled, gently unroll the cake and spread the cream cheese filling evenly, leaving a border to prevent overflow. Carefully re-roll the cake without the towel into a neat log and place seam-side down on a serving plate.
- Step 7: Chill the pumpkin roll in the refrigerator for at least 1 hour before slicing. For clean slices, use a sharp knife dipped in hot water and wiped between cuts.
Tips & Variations
- Use freshly ground pumpkin pie spice for a more vibrant flavor.
- Letting the cake cool fully before filling helps prevent cracks.
- For extra richness, substitute Kerrygold butter in the filling.
- Add chopped pecans or walnuts to the filling for a crunchy texture.
- This roll can be made a day ahead to let flavors meld beautifully.
Storage
Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. When ready to serve, slice as directed. Leftovers can be kept chilled and enjoyed within this timeframe. Reheat slices gently if desired, though it is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How long should I let the cake cool before adding the filling?
Allow the rolled cake to cool completely for about 30 to 45 minutes, or up to an hour, so it holds its shape and doesn’t crack when unrolled.
Can I make the pumpkin roll in advance?
Yes, the roll can be made a day ahead and refrigerated. This resting time helps the flavors develop and makes slicing easier.
Print
Fall Pumpkin Spice Roll Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Fall Pumpkin Spice Roll Cake is a tender, moist pumpkin-flavored sponge cake layered with a silky smooth cinnamon cream cheese filling. Its warm pumpkin pie spices give a cozy autumn vibe, and the rolled presentation creates an impressive yet simple dessert perfect for holiday gatherings or anytime you crave seasonal flavors.
Ingredients
Scale
For the Pumpkin Cake:
- 1/4 tsp salt
- 1 cup all-purpose flour (King Arthur recommended)
- 2 tsp pumpkin pie spice blend (freshly ground preferred)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup canned pumpkin puree (Libby’s pumpkin puree preferred)
- 3 large eggs (room temperature)
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
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 sea salt
- 8 oz cream cheese (room temperature)
For Assembly:
- 1/4 cup powdered sugar (for dusting towel)
Instructions
- Prepare Your Mise en Place and Preheat: Preheat the oven to 375°F and place the oven rack in the center position. 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 evenly across it to prevent sticking when rolling. Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing and tender texture.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1/4 tsp salt. Whisking helps to aerate the flour and evenly distribute leavening agents for a lighter cake. Set aside.
- Make the Pumpkin Cake Batter: In a large bowl, beat 3 large eggs with 1 1/4 cups granulated sugar for about 2 minutes until pale and slightly fluffy. Add 1 cup pumpkin puree and 1 tsp vanilla extract, beat until combined. Gently fold dry ingredients into wet ingredients using a spatula, stirring just until no flour remains. Pour batter into prepared pan and spread evenly to about 1/4-inch thickness.
- Bake the Cake and Prepare for Rolling: Bake for 14-15 minutes until a toothpick comes out clean and cake springs back lightly to the touch. Immediately remove from oven and turn cake out onto the powdered sugar-dusted towel in one swift motion, then carefully remove parchment paper. While still warm, roll the cake and towel together starting from a short end, creating a spiral log. Set on a cooling rack to cool completely, about 30-45 minutes (preferably 1 hour) to hold its shape.
- Prepare the Cream Cheese Filling: In a medium bowl, beat 1/4 cup softened butter for 1 minute until creamy. Add 8 oz room temperature cream cheese, beat 2-3 minutes until smooth. Mix in 1 tsp vanilla extract, 1/8 tsp ground cinnamon, and a pinch of sea salt. Gradually add 3 cups sifted powdered sugar in 3-4 additions, beating well after each to prevent lumps. Beat one final time until light and fluffy.
- 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 to prevent filling from spilling. Re-roll the cake tightly without the towel into a neat spiral log. Place seam-side down on a serving plate or parchment-lined baking sheet.
- Chill and Serve: Refrigerate the pumpkin roll for at least 1 hour to firm up the filling and ensure easier slicing. When ready to serve, use a sharp knife dipped in hot water and wiped between slices for clean cuts. The roll can be made ahead and refrigerated to enhance flavor melding.
Notes
- Room temperature eggs, butter, and cream cheese are essential for smooth batters and fluffy filling.
- Do not overmix the batter to keep the cake tender.
- Rolling the cake while warm prevents cracking and helps it maintain its shape.
- Sifting powdered sugar for dusting the towel and for the filling ensures a silky texture without lumps.
- Cool the cake completely before filling to avoid melting the cream cheese filling.
- Refrigerate the finished roll for better slicing and flavor melding.
- Use a sharp, thin-bladed knife dipped in hot water to achieve neat slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, holiday dessert, fall dessert, pumpkin dessert, rolled cake, festive cake
