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–+ servings
Fall Pumpkin Spice Roll Cake

Delicious Fall Pumpkin Spice Roll Cake

This Fall Pumpkin Spice Roll Cake is a seasonal dessert that combines fluffy texture with rich cream cheese frosting, making it perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Use 100% pure for best flavor
  • 4 large Eggs At room temperature
  • 1 cup Granulated Sugar No substitutions recommended
  • 1 cup All-purpose Flour Avoid substitutions unless gluten-free
  • 1 tsp Baking Powder Check freshness
  • 1 tsp Baking Soda Check freshness
  • 2 tsp Ground Cinnamon Adjust to personal taste
  • 1 tsp Pumpkin Pie Spice Blend Adjust to personal taste
  • 1/2 tsp Salt Sea salt recommended
For the Cream Cheese Filling
  • 8 oz Cream Cheese Full-fat for richness
  • 2 cups Powdered Sugar Necessary for a smooth texture
  • 1/2 cup Butter At room temperature
  • 1 tsp Vanilla Extract Pure is best
Optional Topping
  • 1 cup Powdered Sugar For dusting before serving

Equipment

  • 13x17-inch jellyroll pan
  • mixing bowls
  • whisk
  • spatula
  • tea towel

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and line a 13x17-inch jellyroll pan with parchment paper.
  2. Sprinkle a generous layer of powdered sugar onto a clean tea towel and set it aside.
  3. In a bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  4. In another bowl, beat together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes.
  5. Gently mix in the pumpkin puree and vanilla extract.
  6. Fold the dry ingredient mixture into the wet mixture until just combined.
  7. Pour the batter into the jellyroll pan and bake for 14-15 minutes.
  8. Turn the cake onto the prepared tea towel immediately and roll it up while warm.
  9. Cool the rolled cake completely on a wire rack.
  10. Prepare the cream cheese filling by beating together the butter and cream cheese until smooth.
  11. Add powdered sugar and vanilla extract, mixing until airy and blended.
  12. Unroll the cake and spread the cream cheese filling evenly.
  13. Re-roll the cake tightly, wrap in plastic wrap, and refrigerate for at least one hour.
  14. Slice the chilled cake and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 3000IUCalcium: 30mgIron: 1mg

Notes

Ensure room temperature for ingredients for best results. Roll the cake while warm to prevent cracking.

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