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Fall Pumpkin Spice Roll Cake

A delightful rolled cake filled with creamy pumpkin and warm spices, perfect for fall gatherings and indulgent treats.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  3. In a large mixing bowl, beat the eggs and granulated sugar together on medium speed for about 5 minutes until thick and pale.
  4. Add the pumpkin puree and 1 teaspoon of vanilla extract to the egg mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet pumpkin mixture and stir gently until just combined.
  6. Pour the batter into the prepared jelly roll pan and spread it evenly.
  7. Bake for about 13-15 minutes until the cake springs back lightly when touched.
  8. Dust a clean kitchen towel with 1/4 cup of powdered sugar, invert the cake onto the towel while still warm, and carefully remove the pan.
  9. Roll the cake and towel together and let it cool completely.
  10. For the filling, beat the cream cheese and softened butter until smooth, then add 1 teaspoon of vanilla, 1/8 tsp ground cinnamon, and a pinch of sea salt. Gradually add 3 cups of powdered sugar while mixing until well-blended.
  11. Once cooled, unroll the cake and spread the cream cheese filling evenly. Roll the cake back up without the towel.
  12. Wrap in plastic wrap and chill in the refrigerator for at least an hour before slicing and serving.

Notes

Ensure ingredients are at room temperature for the best texture. Leftovers can be stored in the fridge for 3-5 days or frozen for up to 3 months.

  • Author: jessica-baker
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: pumpkin spice, roll cake, fall dessert, autumn treat