Fall Pumpkin Spice Roll Cake Recipe
Introduction
This Fall Pumpkin Spice Roll Cake is a festive treat perfect for crisp autumn days. A tender pumpkin-flavored sponge cake is rolled with a luscious cinnamon cream cheese filling, making it a delightful centerpiece for any gathering.
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 (for filling)
- Pinch sea salt (for filling)
- 3 cups powdered sugar (for filling)
Instructions
- Step 1: Preheat your oven to 375°F and place a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly. Lay a clean kitchen towel and sift 1/4 cup powdered sugar evenly across it to prevent sticking. Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing.
- Step 2: In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 2 tsp pumpkin pie spice blend, and 1/4 tsp salt to aerate and evenly distribute ingredients. Set aside.
- Step 3: In a large bowl, beat 3 large eggs with 1 1/4 cups granulated sugar for about 2 minutes until pale and fluffy. Stir in 1 cup pumpkin puree and 1 tsp vanilla extract until smooth. Gently fold the dry mixture into the wet ingredients just until combined, avoiding overmixing. Pour batter evenly into the prepared pan, spreading to about 1/4-inch thickness.
- Step 4: Bake for 14-15 minutes until a toothpick inserted in the center comes out clean and the cake springs back lightly. Remove from oven and immediately invert onto the powdered sugar-dusted towel. Carefully peel off parchment paper. While warm, roll the cake and towel together from the short end into a spiral. Set on a rack to cool completely, about 30-45 minutes.
- Step 5: For the filling, beat 1/4 cup softened butter until creamy. Add 8 oz room temperature cream cheese and beat until smooth, about 2-3 minutes. Mix in 1 tsp vanilla extract, 1/8 tsp ground cinnamon, and a pinch of sea salt. Gradually add 3 cups sifted powdered sugar in 3-4 additions, beating well after each to achieve a light, fluffy consistency.
- Step 6: Once the cake is cooled, gently unroll it on a clean surface and discard the towel. Spread the cream cheese filling evenly over the interior, leaving a small border to prevent spillage. Re-roll the cake tightly and place seam-side down on a serving plate.
- Step 7: Refrigerate the pumpkin roll for at least 1 hour to set the filling. When ready to serve, use a sharp knife dipped in hot water and wiped clean between cuts for neat slices. This cake can be prepared a day ahead and refrigerated, allowing flavors to deepen.
Tips & Variations
- Use freshly ground pumpkin pie spice for the best flavor in your cake.
- Room temperature ingredients are key for a smooth batter and silky filling.
- Dusting the towel with powdered sugar prevents the cake from sticking when rolling.
- For extra richness, substitute Kerrygold butter in the filling.
- Add chopped toasted pecans to the filling for a crunchy variation.
Storage
Store the finished pumpkin roll tightly covered in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving if desired, but it is typically best enjoyed chilled. The roll can also be wrapped in plastic wrap and frozen for up to one month; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pumpkin roll ahead of time?
Yes, the pumpkin roll can be made a day in advance and refrigerated. This resting time allows the flavors to meld and makes slicing easier.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and flexible, using a powdered sugar-dusted towel, helps prevent cracks. Rolling it gently but firmly into a spiral sets the shape without breaking the sponge.
PrintFall Pumpkin Spice Roll Cake Recipe
This Fall Pumpkin Spice Roll Cake is a delightful and festive dessert perfect for autumn gatherings. Featuring a tender, moist pumpkin cake infused with warm spices and wrapped around a creamy, silky cinnamon cream cheese filling, this roll cake is both visually stunning and irresistibly flavorful. The recipe involves baking a thin sheet cake, rolling it while warm to prevent cracking, then filling and re-rolling before chilling to set. It’s a show-stopping treat to enjoy with family and friends during the cozy season.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (freshly ground preferred)
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1 1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar (for dusting towel, sifted)
For the Cream Cheese Filling:
- 8 oz cream cheese (room temperature)
- 1/4 cup salted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch sea salt
Instructions
- Prepare Your Mise en Place and Preheat: Preheat your oven to 375°F and place a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and sift the 1/4 cup powdered sugar evenly across it, which helps prevent sticking when rolling. Bring your eggs, cream cheese, and butter to room temperature for smooth mixing.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Whisking aerates the flour and evenly distributes leavening agents, resulting in a lighter, tender cake. Set aside.
- Make the Pumpkin Cake Batter: In a large bowl, beat the room temperature eggs with granulated sugar for about 2 minutes until pale and slightly fluffy. Add pumpkin puree and vanilla extract, beating until fully combined and smooth. Gently fold the dry ingredient mixture into the wet mixture until no flour streaks remain, being careful not to overmix. Pour batter into prepared pan, spreading evenly to about 1/4-inch thickness.
- Bake the Cake and Prepare for Rolling: Bake for 14-15 minutes until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched. Immediately remove from oven and turn out the hot cake onto the sugar-dusted towel in one quick motion, peeling away parchment paper. While warm, carefully roll the cake and towel together from the short end into a spiral log. Set on a cooling rack to cool completely for 30-45 minutes (or up to an hour) to hold its shape.
- Prepare the Cream Cheese Filling: While cake cools, beat softened butter in a medium bowl for about 1 minute until creamy. Add room temperature cream cheese and beat 2-3 minutes until smooth and lump-free. Add vanilla extract, ground cinnamon, and sea salt, mixing briefly. Gradually add sifted powdered sugar in 3-4 additions, beating well after each addition to ensure a silky, fluffy filling.
- Fill and Re-roll the Cake: Once fully cooled, gently unroll the cake on a clean surface and discard the towel. Spread the cream cheese filling evenly over the interior, leaving a small border around the edges. Carefully re-roll the cake tightly and smoothly without the towel, creating a neat spiral. Place the roll seam-side down on a serving plate or parchment-lined sheet.
- Chill and Serve: Refrigerate the assembled pumpkin roll for at least 1 hour to firm up the filling for easier slicing. When ready to serve, use a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts for neat slices. The roll can be made a day ahead and refrigerated to allow flavors to meld beautifully.
Notes
- Using room temperature eggs, cream cheese, and butter is crucial for smooth, lump-free batter and filling.
- Sifting powdered sugar for both dusting and filling prevents lumps and grainy texture.
- Rolling the cake while warm helps prevent cracking and allows it to hold its shape.
- Be gentle when folding dry ingredients into wet to avoid toughening the cake by overdeveloping gluten.
- Refrigerating the roll before slicing enhances sliceability and flavor melding.
- For even slices, clean your knife between cuts by dipping in hot water and drying.
- Freshly ground pumpkin pie spice blend adds more vibrant flavor compared to pre-ground.
Keywords: pumpkin roll, pumpkin cake, pumpkin spice roll, cream cheese filling, fall dessert, holiday dessert
