Description
This Fall Pumpkin Spice Roll Cake is a delightful autumn dessert featuring a spiced pumpkin cake rolled with a creamy cinnamon cream cheese filling. It’s soft, moist, and perfectly spiced, making it an ideal treat for holiday gatherings and cozy fall evenings.
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
- Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17-inch jellyroll pan with parchment paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set aside on a flat surface to prevent the cake from sticking later.
- Mix the Dry and Wet Ingredients: In a medium bowl, combine flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, 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, beating until combined.
- Combine and Bake the Cake: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Spread the batter evenly in the prepared pan, leaving a 1/4-inch border around the edges. Bake for 14-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately turn it out 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 rolled cake cool completely on a wire rack.
- Make the Cream Cheese Filling: Beat softened butter in a mixer until light and fluffy. Add cream cheese and beat until smooth and lump-free. Add vanilla extract, sea salt, and cinnamon, mixing to combine. Gradually add powdered sugar, one cup at a time, beating well after each addition until the filling is thick and smooth.
- Fill, Roll, and Chill the Pumpkin Roll: Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface near the edges. Re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and chill in the refrigerator for at least 1 hour to set the filling and facilitate slicing.
- Serve the Pumpkin Roll: Use a sharp serrated knife to slice the chilled pumpkin roll. Optionally, dust with additional powdered sugar before serving. This dessert is best served chilled for optimal flavor and form.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use room temperature ingredients for a smoother cream cheese filling.
- Chilling the roll helps the filling set and makes slicing cleaner.
- For added flavor, consider sprinkling extra cinnamon or nutmeg on the filling before rolling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of roll)
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, holiday dessert, pumpkin cake roll
