Name: Fall Pumpkin Spice Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1/4 tsp salt; 1 cup all-purpose flour (King Arthur recommended); 2 tsp pumpkin pie spice blend (freshly ground preferred); 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp baking soda; 1 cup canned pumpkin puree (Libby’s recommended); 3 large eggs (room temperature); 1 tsp vanilla extract; 1 1/4 cups granulated sugar; 1/4 cup powdered sugar (for dusting towel, sifted to remove lumps); 3 cups powdered sugar (sifted); 1/8 tsp ground cinnamon; 1/4 cup salted butter (softened, Kerrygold recommended); 1 tsp vanilla extract; Pinch of sea salt; 8 oz cream cheese (room temperature)

Ingredients

For the pumpkin cake:

1/4 tsp salt
1 cup all-purpose flour
2 tsp pumpkin pie spice blend
1/2 tsp baking powder
1 tsp ground cinnamon
1 1/4 cups granulated sugar
1/2 tsp baking soda
1 cup canned pumpkin puree
3 large eggs (room temperature)
1 tsp vanilla extract

For dusting towel:

1/4 cup powdered sugar (sifted)

For the cream cheese filling:

3 cups powdered sugar (sifted)
1/8 tsp ground cinnamon
1/4 cup salted butter (softened)
1 tsp vanilla extract
Pinch sea salt
8 oz cream cheese (room temperature)

Instructions

Step 1: Preheat your oven to 375°F and place a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and sift the 1/4 cup powdered sugar evenly over it to prevent sticking. Bring the eggs, cream cheese, and butter to room temperature for smooth mixing.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set aside.

Step 3: In a large bowl, beat the eggs with the granulated sugar for about 2 minutes until pale and fluffy. Add pumpkin puree and vanilla extract, mixing until smooth. Gently fold in the dry ingredients until no flour streaks remain. Pour the batter evenly into the prepared pan, spreading to about 1/4-inch thickness.

Step 4: Bake for 14-15 minutes, or until a toothpick comes out clean and the cake springs back lightly. Immediately turn the cake out onto the sugar-dusted towel in one quick motion and peel off the parchment. While still warm, roll the cake and towel starting from the short end to form a spiral. Let cool completely on a rack, about 30-45 minutes.

Step 5: To make the filling, beat the softened butter until creamy. Add cream cheese and beat until smooth. Mix in vanilla extract, cinnamon, and sea salt. Gradually add the powdered sugar in 3-4 additions, beating well after each, until the filling is light and fluffy.

Step 6: Unroll the cooled cake carefully, discard the towel, and spread the cream cheese filling evenly, leaving a small border around the edges. Re-roll the cake tightly and place seam-side down on a serving plate.

Step 7: Refrigerate the roll for at least 1 hour before slicing to firm up the filling. Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve chilled and enjoy!

Tips & Variations

Use freshly ground pumpkin pie spice for the best flavor.

Letting all ingredients come to room temperature ensures a smooth batter and filling.

Chilling the roll overnight enhances the flavors and makes slicing even easier.

For a dairy-free option, try substituting the cream cheese and butter with plant-based alternatives.

FAQs

How long should I let the cake cool before adding the filling?

Allow the rolled cake to cool completely on the towel for about 30-45 minutes, or up to an hour, before unrolling and spreading the filling. This helps prevent cracking and makes rolling easier.

Can I make the pumpkin roll ahead of time?

Yes, the pumpkin roll can be made a day in advance. Refrigerate it after assembling to let the flavors meld and the filling firm up, making slicing cleaner and easier.