Fall Pumpkin Spice Roll Cake (Printable Format)
Warmly spiced pumpkin cake with creamy filling, rolled for an inviting autumn dessert bursting with flavor.
# Needed Ingredients:
→ Pumpkin Cake
01 -
1 cup all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
2 teaspoons pumpkin pie spice blend
06 -
1/4 teaspoon salt
07 -
3 large eggs
08 -
1 1/4 cups granulated sugar
09 -
1 cup canned pumpkin puree
10 -
1 teaspoon vanilla extract
11 -
1/4 cup powdered sugar, for dusting towel
→ Cream Cheese Filling
12 -
8 ounces cream cheese, at room temperature
13 -
1/4 cup salted butter, softened
14 -
1 teaspoon vanilla extract
15 -
1/8 teaspoon ground cinnamon
16 -
Pinch sea salt
17 -
3 cups powdered sugar
# Preparation Steps:
01 -
Preheat oven to 375°F. Line a 13 x 17 inch jellyroll pan with parchment or wax paper and lightly grease the paper. Sprinkle 1/4 cup powdered sugar generously over a large tea towel and set aside.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.
03 -
In a separate bowl, use a mixer to beat eggs and granulated sugar together until pale and thick, about 2 minutes. Beat in pumpkin puree and vanilla extract until incorporated.
04 -
Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing. Spread batter evenly in prepared pan, leaving a 1/4 inch border. Bake for 14 to 15 minutes, or until set and springy to touch.
05 -
Immediately invert hot cake onto the powdered sugar-dusted towel. Peel off parchment paper. Starting from the short end, gently roll the cake with the towel. Allow to cool completely on a wire rack.
06 -
In a large bowl, beat softened butter until light. Add cream cheese; mix until smooth. Beat in vanilla extract and pinch of sea salt. Gradually add powdered sugar, 1 cup at a time, mixing well. Stir in ground cinnamon.
07 -
Carefully unroll the cooled cake. Spread cream cheese filling evenly over the surface, almost to the edges. Re-roll the cake (without the towel) into a tight log. Place seam side down on a serving plate. Chill in the refrigerator for at least 1 hour to set.
08 -
Once chilled, use a sharp serrated knife to slice the pumpkin roll. Optionally, dust the top with additional powdered sugar before serving. Serve chilled for best texture and flavor.
# Supplementary Details:
01 -
Roll the cake while hot to prevent cracking and achieve a neat spiral.
02 -
Chilling before slicing ensures clean and attractive portions.