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Fall Pumpkin Spice Roll Cake

Irresistible Fall Pumpkin Spice Roll Cake with Creamy Filling

Delight in the festive flavors of this Fall Pumpkin Spice Roll Cake, featuring a rich cream cheese filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree 100% pure pumpkin puree, not pie filling
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Granulated Sugar Sweetens the cake
  • 3 large Eggs Room temperature for better aeration
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon For warm flavor
  • 2 teaspoons Pumpkin Pie Spice Essential for fall flavor
  • 1/2 teaspoon Salt Enhances flavor
For the Cream Cheese Filling
  • 1/2 cup Butter Unsalted and at room temperature
  • 8 ounces Cream Cheese Softened to avoid lumps
  • 1 teaspoon Vanilla Extract Boosts flavor
  • 2 cups Powdered Sugar Adjust to taste
For Dusting
  • 1 cup Powdered Sugar Dust generously

Equipment

  • Oven
  • Jellyroll Pan
  • Mixing Bowl
  • Spatula
  • hand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C). Prepare a 13x17” jellyroll pan by lining it with parchment paper and lightly greasing the paper.
  2. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk until evenly blended.
  3. In another bowl, beat the room-temperature eggs and granulated sugar until pale and fluffy. Add pumpkin puree and vanilla extract, mixing thoroughly.
  4. Gently fold the dry ingredients into the wet mixture until no dry streaks remain.
  5. Pour batter into prepared pan, spreading evenly. Bake for 14-15 minutes until the cake springs back when touched.
  6. Turn the cake out onto a powdered sugar-dusted kitchen towel, peel off parchment paper, and roll while warm. Allow cooling completely.
  7. Beat the room temperature butter and cream cheese until smooth. Add vanilla and incorporate powdered sugar gradually.
  8. Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll without the towel.
  9. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and dust your towel with powdered sugar to prevent sticking.

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