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–+ servings
Pumpkin Spice Roll Cake

Pumpkin Spice Roll Cake That Will Wow Your Fall Gatherings

This Pumpkin Spice Roll Cake is the perfect autumn dessert, combining the warm flavors of pumpkin and spices into a delightful roll.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain Pumpkin Puree Avoid using pumpkin pie filling
  • 1 cup All-Purpose Flour Sift before measuring for fluffiness
  • 1 cup Granulated Sugar No substitutions recommended
  • 1 teaspoon Baking Powder Check for freshness
  • 1 teaspoon Baking Soda Enhances fluffiness
  • 2 teaspoons Ground Cinnamon Feel free to substitute with other warm spices
  • 2 teaspoons Pumpkin Pie Spice Blend Can swap for a mix of cinnamon, nutmeg, and ginger
  • 1/2 teaspoon Salt Balances sweetness
  • 4 large Eggs Ensure they’re at room temperature
  • 1 teaspoon Vanilla Extract Adds depth to flavor
For the Cream Cheese Filling
  • 1/4 cup Butter Make sure it's softened
  • 8 ounces Cream Cheese Always soften to prevent lumps
  • 1 cup Powdered Sugar Adjust to taste for desired sweetness

Equipment

  • jellyroll pan
  • mixing bowls
  • whisk
  • spatula
  • tea towel
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and line a jellyroll pan with parchment paper.
  2. Dust a clean, large tea towel with powdered sugar and set it aside.
  3. In a bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. In another bowl, beat eggs and sugar until pale and fluffy, about 2-3 minutes, then fold in pumpkin puree and vanilla.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spread the batter into the prepared pan and bake for 14-15 minutes.
  7. Turn the cake out onto the powdered sugar-dusted towel and roll it tightly while warm.
  8. In another bowl, beat softened butter and cream cheese, then add powdered sugar and vanilla.
  9. Unroll the cake, spread the cream cheese filling evenly, then roll it back up tightly.
  10. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store the roll cake wrapped for up to 5 days in the fridge or freeze for up to 3 months. Reheat individual slices in the microwave for a warm treat.

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