Description

This Fall Pumpkin Spice Roll Cake is a tender, moist pumpkin-flavored sponge cake rolled with a silky cream cheese filling that’s scented with vanilla and a hint of cinnamon. It’s perfectly spiced with a pumpkin pie blend and cinnamon, making it an ideal dessert for autumn gatherings. The cake is baked thin, rolled warm to prevent cracks, then filled with a sweet cream cheese frosting and re-rolled before chilling for a perfect slice every time.

Ingredients

Scale

For the Pumpkin Cake:

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)

For the Cream Cheese Filling:

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)

Instructions

Prepare Your Mise en Place and Preheat: Preheat the oven to 375°F and position a rack in the center. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly. Lay out a clean kitchen towel and sift 1/4 cup powdered sugar evenly across it to prevent sticking. Bring eggs, cream cheese, and butter to room temperature for smooth mixing and tender texture.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 2 tsp pumpkin pie spice, and 1/4 tsp salt to aerate and evenly distribute leavening. Set aside.
Make the Pumpkin Cake Batter: In a large bowl, beat 3 large eggs with 1 1/4 cups granulated sugar until pale and fluffy, about 2 minutes. Add 1 cup pumpkin puree and 1 tsp vanilla extract, mixing until smooth. Gently fold in dry ingredients just until combined to avoid toughness. Pour batter into prepared pan and spread evenly to 1/4-inch thickness.
Bake the Cake and Prepare for Rolling: Bake for 14-15 minutes until a toothpick comes out clean and the cake springs back lightly. Remove from oven immediately and turn out onto the sugar-dusted towel in one quick motion. Peel off parchment and, while warm, roll the cake and towel together starting from a short edge. Place rolled cake on a cooling rack and let cool completely, about 30-45 minutes to 1 hour, to set shape.
Prepare the Cream Cheese Filling: While cake cools, beat 1/4 cup softened butter in a medium bowl until creamy (about 1 minute). Add 8 oz room temperature cream cheese and beat for 2-3 minutes until smooth. Add 1 tsp vanilla extract, 1/8 tsp cinnamon, and a pinch of sea salt, mixing briefly. Gradually add 3 cups sifted powdered sugar in 3-4 batches, beating well after each until light, fluffy, and spreadable.
Fill and Re-roll the Cake: Once cooled, gently unroll the cake onto a clean surface. Evenly spread the cream cheese filling inside, leaving a small border to prevent overflow. Re-roll the cake tightly and smoothly without the towel, and place seam-side down on a serving plate or parchment paper.
Chill and Serve: Refrigerate the pumpkin roll for at least 1 hour before slicing to firm up the filling and ensure clean cuts. Use a sharp, thin-bladed knife dipped in hot water and wiped between slices to serve perfect, neat pieces. Cake can be made a day ahead and kept refrigerated to enhance flavors.

Notes

Room temperature ingredients are essential for a smooth batter and filling and to achieve a tender crumb.
Rolling the cake while warm prevents cracks and helps the cake hold its spiral shape.
Sifting powdered sugar for dusting and in the filling avoids lumps and graininess.
Be gentle when folding the dry ingredients to avoid developing gluten which toughens the cake.
Chilling the roll before slicing makes cutting easier and enhances flavor melding.
Use a sharp knife dipped in hot water and wiped between cuts for clean slices.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

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