Name: Fall Pumpkin Spice Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 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; 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

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Introduction

This Fall Pumpkin Spice Roll Cake is a delightful seasonal treat featuring a soft, spiced pumpkin sponge rolled around a creamy cinnamon-infused cream cheese filling. Perfect for cozy autumn gatherings or as a festive dessert to share with family and friends.

A pumpkin roll cake with two main layers, the outer layer is a soft golden-brown spongy cake dusted lightly with powdered sugar, and the inner layer is a creamy white filling rolled evenly inside the cake, creating a spiral pattern. The cake rests on a white marble board, and near it, there are two brown cinnamon sticks placed side by side. In the blurred background, a small orange pumpkin and a white pumpkin sit on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
8 oz cream cheese, at room temperature
1/4 cup salted butter, softened
1 tsp vanilla extract (for filling)
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar (for filling)

Instructions

Step 1: Preheat your 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 of powdered sugar on a large tea towel and set it aside on a flat surface.
Step 2: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat the eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until smooth.
Step 3: Gently fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly in the prepared pan, leaving a small border around the edges. Bake for 14-15 minutes, or until the cake springs back when lightly touched.
Step 4: 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 it cool completely on a wire rack.
Step 5: Beat the softened butter in a mixer until light and fluffy. Add cream cheese and beat until smooth. Mix in vanilla, sea salt, and ground cinnamon. Gradually add powdered sugar, 1 cup at a time, beating well after each addition to make the filling.
Step 6: Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small edge. Re-roll the cake tightly without the towel. Place seam-side down on a plate and chill in the refrigerator for at least 1 hour.
Step 7: Slice the chilled pumpkin roll with a sharp serrated knife. Dust with additional powdered sugar if desired and serve chilled for best flavor and texture.

Tips & Variations

For an extra touch, add chopped toasted pecans or walnuts to the cream cheese filling for crunch and flavor.
If you prefer a sweeter filling, adjust the powdered sugar amount to your taste.
Make sure to roll the cake while it is still warm to prevent cracking.

Storage

Store the pumpkin roll covered in the refrigerator for up to 4 days. Keep it wrapped tightly to maintain moisture. When ready to serve, bring to room temperature for 15-20 minutes or enjoy chilled. Leftovers can be frozen for up to 1 month; thaw in the fridge before serving.

How to Serve

A single slice of a pumpkin roll cake is presented on a round white speckled plate, showing two main layers: a moist, textured, brownish-orange cake rolled tightly around a smooth, creamy white filling that spirals inward. The slice has a slight crumbly edge with a soft, dense look, and a silver fork rests beside it on the plate. In the background, a blurred whole pumpkin and a larger piece of the roll on a white plate are set on a white marbled surface. The overall scene is warm and inviting with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin roll ahead of time?

Yes, you can prepare the roll a day in advance. Once assembled, keep it chilled in the refrigerator until serving to allow the flavors to meld and the filling to set.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, you can mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves or allspice as a homemade blend.