Description
This Pumpkin Spice Roll Cake captures all the cozy flavors of fall in a moist, spiced pumpkin cake rolled with rich cream cheese filling. A show-stopping yet simple dessert, it’s the ultimate autumn treat that’s easier than you think — perfect for holidays, gatherings, or cozy weekends.
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, room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch of sea salt
- 3 cups powdered sugar
Smart Substitutions: Use gluten-free all-purpose flour, Greek yogurt for half the cream cheese, or replace some sugar with maple syrup for natural sweetness.
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Line a 13×17” jellyroll pan with parchment and lightly grease. Sprinkle a clean tea towel with 1/4 cup powdered sugar.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Mix Wet Ingredients: Beat eggs and sugar until pale and thick (2-3 minutes). Add pumpkin puree and vanilla; mix until smooth.
- Combine: Gently fold dry mixture into wet ingredients just until combined. Spread batter evenly in prepared pan.
- Bake: Bake 14–15 minutes, until cake springs back when lightly touched.
- Roll While Hot: Immediately turn cake onto the sugared towel, peel off parchment, and roll up tightly from the short end. Cool completely for 45 minutes.
- Make Filling: Beat butter until fluffy, then add cream cheese until smooth. Mix in vanilla, salt, cinnamon, and gradually add powdered sugar until creamy.
- Assemble: Carefully unroll cooled cake, spread filling evenly, and reroll without towel. Chill for 1 hour before slicing.
- Serve: Dust with powdered sugar before serving and slice into 1-inch pieces using a clean serrated knife.
Notes
- Store wrapped pumpkin roll in the refrigerator for up to 4 days or freeze for up to 3 months.
- Bring to room temperature before serving for best flavor.
- Clean knife between cuts for picture-perfect slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 360
- Sugar: 42g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin roll, pumpkin spice cake, fall dessert, cream cheese filling, holiday baking