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
