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Fall Pumpkin Spice Roll Cake

Delicious Fall Pumpkin Spice Roll Cake for Cozy Gatherings

Experience the delightful essence of fall with this Fall Pumpkin Spice Roll Cake, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Course Cakes
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • Electric mixer
  • Jellyroll pan
  • Spatula
  • Tea towel

Ingredients
  

For the Cake

  • 3 large eggs crucial for binding and adding moisture
  • 1 cup granulated sugar sweetens and balances spices
  • ⅔ cup plain pumpkin puree adds rich flavor and moisture
  • 1 teaspoon vanilla extract enhances flavor
  • ¾ cup all-purpose flour provides structure
  • 1 teaspoon baking powder helps the cake rise
  • 1 teaspoon baking soda creates lift with acids in pumpkin
  • 1 teaspoon ground cinnamon infuses warmth
  • 1 teaspoon pumpkin pie spice blend deepens seasonal taste
  • ½ teaspoon salt balances sweetness

For the Cream Cheese Filling

  • 8 oz cream cheese softened for richness
  • ¼ cup unsalted butter adds creaminess
  • 1 teaspoon vanilla extract adds aroma and flavor
  • 1 pinch sea salt enhances sweetness
  • 1 cup powdered sugar sweetens and smooths texture

For Dusting

  • powdered sugar for a light dusting

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C) and prepare a 13x17” jellyroll pan with parchment paper and butter.
  • Sprinkle ¼ cup of powdered sugar over a large tea towel and set aside.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  • In a large bowl, beat the eggs and granulated sugar together for about 2 minutes until pale and thick.
  • Mix in the plain pumpkin puree and vanilla extract until fully combined.
  • Gently stir the dry ingredients into the wet mixture until just combined.
  • Spread the batter evenly onto the prepared pan, leaving about a ¼” border.
  • Bake for 14-15 minutes until puffy and springs back when touched.
  • Remove the cake from the oven and turn out onto the sugar-dusted towel, peeling off the parchment.
  • Roll the cake and towel together into a tight log and allow to cool completely.
  • Prepare the cream cheese filling by beating the softened butter until light and fluffy.
  • Blend in the cream cheese, vanilla extract, and a pinch of sea salt until smooth.
  • Gradually add 1 cup of powdered sugar, mixing well after each addition.
  • Unroll the cooled cake and spread the cream cheese filling evenly over the top.
  • Re-roll the cake tightly without the towel and chill in the refrigerator for at least 1 hour.
  • Slice the chilled roll into pieces and dust with powdered sugar before serving.

Notes

This Fall Pumpkin Spice Roll Cake is perfect for gatherings or a cozy treat at home. It's easy to make and store.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 900IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg
Keyword desserts, fall desserts, Homemade, Pumpkin, roll cake, spice cake
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