Description
This Fall Pumpkin Spice Roll Cake is a delightful and festive dessert featuring a moist pumpkin-flavored sponge cake rolled with a luscious cinnamon-spiced cream cheese filling. Perfect for celebrating the season with warm spices and creamy sweetness, this cake is beautifully presented with a spiral swirl and a dusting of powdered sugar.
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 the oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar over a large clean tea towel and set it aside flat. This prevents the cake from sticking during rolling.
- 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 another large bowl, beat the eggs with granulated sugar until thick and pale (about 2 minutes). Beat in the pumpkin puree and vanilla extract until smooth.
- Combine and Bake the Cake: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing. Spread the batter evenly in the prepared pan with a 1/4-inch border. Bake for 14-15 minutes until the cake springs back when touched.
- Roll the Cake in the Sugared Towel: Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together snugly. Let it cool completely on a wire rack.
- Make the Cream Cheese Filling: Using a mixer, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. Mix in vanilla extract, sea salt, and ground cinnamon. Gradually add powdered sugar one cup at a time, beating thoroughly until creamy.
- Fill, Roll and Chill the Pumpkin Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly almost to the edges. Re-roll the cake tightly without the towel, placing it seam side down on a plate. Chill for at least 1 hour to set the filling and ease slicing.
- Serve the Pumpkin Roll: Slice the chilled roll with a serrated knife. Optionally, dust with powdered sugar before serving. Best enjoyed chilled to maintain shape and flavor.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Cool the cake completely before applying the filling for best results.
- You can substitute salted butter with unsalted butter and add a pinch more salt if desired.
- Use canned pumpkin puree, not pumpkin pie filling, for appropriate flavor and texture.
- Store leftovers refrigerated, covered, for up to 3 days.
- Allow chilling time to make slicing cleaner and easier.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of roll)
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, holiday cake, pumpkin dessert, roll cake
