Print

Pumpkin Spice Roll Cake Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

This Pumpkin Spice Roll Cake features a light, fluffy pumpkin-flavored sponge cake infused with warm autumn spices. Rolled with a smooth and creamy filling, it makes a delightful dessert perfect for fall gatherings or holiday celebrations.

Ingredients

Scale

For the Pumpkin Spice Cake

  • 3/4 cup pumpkin purée
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Cream Filling

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan (approximately 10×15 inches) with parchment paper to prevent sticking and make rolling easier.
  2. Make the Cake Batter: In a large bowl, whisk together the eggs and granulated sugar until the mixture is thick and pale. Stir in the pumpkin purée until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender cake texture.
  4. Bake the Cake: Pour the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
  5. Roll the Cake While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel inside to shape it and prevent cracking. Allow it to cool completely while rolled.
  6. Prepare the Cream Filling: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well combined.
  7. Unroll and Fill the Cake: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges to avoid overflow.
  8. Roll and Chill: Carefully roll the cake back up without the towel this time. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and make the cake easier to slice.
  9. Serve: Slice the chilled pumpkin spice roll cake into 1-inch slices and serve. Enjoy as is or with a dusting of powdered sugar or a dollop of whipped cream.

Notes

  • For best results, use fresh pumpkin purée or canned pumpkin purée labeled for baking.
  • Be sure to roll the cake while still warm to avoid cracks in the sponge.
  • You can prepare this cake a day ahead and refrigerate overnight for better flavor melding.
  • If desired, sprinkle the filling with chopped nuts or raisins before rolling for added texture.
  • Allow the cake to come to room temperature for 10 minutes before slicing for cleaner cuts.

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

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