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Pumpkin Spice Roll Cake

A delightful fall dessert featuring a soft, spiced pumpkin cake rolled with a creamy filling, perfect for impressing guests during the holiday season.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder Ensure it is fresh for best results.
  • 1/2 tsp baking soda Ensure it is fresh.
  • 1 tsp ground cinnamon Adjust based on taste preference.
  • 2 tsp pumpkin pie spice blend
  • 1/4 tsp salt
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup canned pumpkin puree Can substitute with fresh pumpkin puree.
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar For dusting the towel.
For the cream cheese filling
  • 8 oz cream cheese At room temperature.
  • 1/4 cup salted butter Softened.
  • 1 tsp vanilla extract For filling.
  • 1/8 tsp ground cinnamon For filling.
  • pinch sea salt For filling.
  • 3 cups powdered sugar For filling.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  3. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
  5. Gently fold in the pumpkin puree and vanilla extract.
  6. Slowly add the reserved dry ingredients to the pumpkin mixture and fold until just combined.
  7. Pour the batter into the prepared pan and spread evenly.
Baking
  1. Bake in preheated oven for 15-20 minutes until the cake springs back when touched.
  2. Dust a clean kitchen towel with powdered sugar, flip the cake onto the towel, and roll it up with the towel inside. Let it cool for 30 minutes.
Filling
  1. While the cake cools, prepare the cream cheese filling by beating together the cream cheese and softened butter until smooth.
  2. Mix in the vanilla extract, ground cinnamon, and sea salt. Gradually add powdered sugar until creamy.
Assembly
  1. Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly.
  2. Roll the cake back up without the towel.
  3. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour.
Serving
  1. Slice the chilled cake into pieces and dust with additional powdered sugar before serving.

Notes

Store leftovers tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to five days. For longer storage, freeze tightly wrapped for up to three months.