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Fall Pumpkin Spice Roll Cake Recipe

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4.9 from 389 reviews

This Fall Pumpkin Spice Roll Cake is a festive, moist, and tender pumpkin-flavored sponge cake rolled with a smooth cinnamon cream cheese filling. Perfectly spiced with pumpkin pie spice and cinnamon, this rolled cake offers a delightful spiral visual and a wonderful balance of flavors, making it an ideal dessert for autumn gatherings or holiday celebrations.

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

  1. Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17 inch jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface to prevent sticking later.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar together with a stand or hand mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until smooth.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing. Spread the batter evenly onto the prepared pan, leaving a 1/4 inch border around the edge. Bake for 14-15 minutes until the cake is set and springs back when lightly touched.
  4. Roll the Cake in the Sugared Towel: Immediately after baking, turn the hot cake 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.
  5. Make the Cream Cheese Filling: Beat the softened butter until fluffy. Add room-temperature cream cheese and beat until smooth. Mix in vanilla extract and sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in ground cinnamon to enhance the pumpkin flavor.
  6. Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake without the towel. Spread the cream cheese filling evenly over the surface, almost to the edges. Gently re-roll the cake into a tight spiral and place seam side down on a serving plate. Refrigerate for at least 1 hour to set and make slicing easier.
  7. Serve the Pumpkin Roll: Slice the chilled pumpkin roll with a sharp serrated knife. Optionally, dust with additional powdered sugar before serving. Enjoy chilled for the best shape and flavor.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use fresh pumpkin pie spice for the best flavor.
  • The cream cheese filling should be at room temperature for smooth mixing.
  • Chilling the roll before slicing helps maintain clean, neat slices.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Keywords: Pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, autumn cake, pumpkin roll cake

Find it online: https://bakedbylisa.com/fall-pumpkin-spice-roll-cake-recipe/