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Fall Pumpkin Spice Roll Cake Recipe

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★★★★

3.8 from 49 reviews

This Fall Pumpkin Spice Roll Cake is a festive and moist pumpkin-flavored sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. Perfect for autumn gatherings, this dessert combines warming pumpkin pie spices with a smooth, rich filling wrapped in a tender, fluffy cake spiral.

Ingredients

Scale

For the 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

For Rolling and Towel:

  • 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 it with butter or nonstick spray. Generously sprinkle 1/4 cup powdered sugar over a large tea towel and set it aside on a flat surface; this will prevent sticking when rolling the cake.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate large bowl, beat the eggs and granulated sugar with a stand or hand mixer until pale and thick, about 2 minutes. Then beat in the pumpkin puree and vanilla extract until fully combined.
  3. Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing. Pour and spread the batter evenly onto the prepared pan, leaving a 1/4-inch border around the edges. Bake for 14-15 minutes until the cake is set and springs back when touched lightly.
  4. Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake along with the towel into a tight spiral. Allow the roll to cool completely on a wire rack.
  5. Make the Cream Cheese Filling: Using a mixer, beat the softened butter until light and fluffy. Add the room temperature cream cheese and continue beating until smooth and lump-free. Mix in the vanilla extract and a pinch of sea salt. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in the ground cinnamon for added warmth.
  6. Fill, Roll, and Chill the Pumpkin Roll: Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface, almost to the edges. Carefully re-roll the cake without the towel into a tight spiral. Place seam-side down on a serving plate and refrigerate for at least 1 hour to set the filling and make slicing easier.
  7. Serve the Pumpkin Roll: After chilling, slice the pumpkin roll with a sharp serrated knife. Optionally, dust the top with additional powdered sugar before serving. Best served chilled to maintain shape and enhance flavor.

Notes

  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Rolling the cake while warm helps prevent cracks and makes it more pliable.
  • If you don’t have a pumpkin pie spice blend, combine ground cinnamon, nutmeg, cloves, and ginger as a substitute.
  • Use a serrated knife for clean slices to prevent the cake from squishing.
  • This cake is best served chilled but can be stored in the refrigerator for up to 3 days.
  • Ensure cream cheese and butter are at room temperature for a smooth filling.

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

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