Description
This Delicious Fall Pumpkin Spice Roll Cake is a moist and fragrant dessert perfect for autumn gatherings. Featuring a tender pumpkin-flavored sponge cake rolled with a creamy, smooth cream cheese frosting, this recipe combines warm spices like cinnamon and pumpkin pie spice to create the ultimate seasonal treat you’ll want to share with friends and family.
Ingredients
Scale
Cake
- 1 cup Pumpkin Puree (100% pure pumpkin)
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar (or brown sugar for richer flavor)
- 3 large Eggs (room temperature)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon (adjust to taste)
- 2 teaspoons Pumpkin Pie Spice Blend (store-bought or homemade)
- 1 pinch Salt
Frosting
- 8 ounces Cream Cheese (can use vegan)
- 4 tablespoons Unsalted Butter (can use vegan)
- 2 cups Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 13×17 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and a pinch of salt to evenly distribute the leavening agents and spices.
- Beat Wet Ingredients: In a separate bowl, beat the room-temperature eggs and granulated sugar until the mixture is pale and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth and well combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture carefully until just combined, avoiding overmixing to keep the cake tender.
- Bake the Cake: Evenly spread the batter into the prepared jelly roll pan. Bake in the preheated oven for 14-15 minutes until the cake springs back lightly when touched.
- Roll Cake While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake up in the towel from the short end to form a log shape and allow it to cool completely on a wire rack.
- Prepare Frosting: Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Assemble Roll Cake: Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the surface, then re-roll the cake tightly without the towel.
- Chill and Serve: Place the cake roll in the refrigerator to chill for at least one hour to set the frosting. Before serving, optionally dust the top with powdered sugar for an elegant finish.
Notes
- Using room-temperature eggs helps achieve a lighter and fluffier cake texture.
- You can substitute granulated sugar with brown sugar for a deeper flavor.
- For a vegan version, use plant-based cream cheese and butter alternatives.
- Rolling the cake while warm prevents cracking during the final assembly.
- Ensure the cake is completely cool before spreading frosting to avoid it melting.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
