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Fall Pumpkin Spice Roll Cake – theamazingfood Recipe

Fall Pumpkin Spice Roll Cake - theamazingfood Recipe
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★★★★★

5 from 14 reviews

This Fall Pumpkin Spice Roll Cake is a moist and flavorful seasonal dessert featuring a tender pumpkin-spiced sponge cake rolled with a rich cream cheese frosting. Perfect for autumn celebrations or cozy gatherings, this festive roll cake combines classic pumpkin pie spices with a creamy, sweet filling for a delightful treat.

Ingredients

Scale

For the Pumpkin Spice Cake:

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

For the Cream Cheese Frosting:

  • 8 oz cream cheese, at room temperature
  • 1/4 cup salted butter, softened
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch sea salt
  • 3 cups powdered sugar
  • 1/4 cup powdered sugar, for dusting towel

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly dust with 1/4 cup powdered sugar to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.
  3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until thick and pale. Gradually add the granulated sugar while continuing to beat until fully incorporated and fluffy.
  4. Add Pumpkin and Vanilla: Gently fold in the pumpkin puree and vanilla extract into the egg mixture until combined, being careful not to deflate the batter.
  5. Combine Ingredients: Carefully fold the dry ingredients into the pumpkin batter in batches. Mix until just combined, avoiding overmixing to maintain a light texture.
  6. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread into an even layer. Bake in the preheated oven for 15-17 minutes or until the cake springs back when lightly touched.
  7. Roll the Cake: While the cake is still warm, immediately loosen the edges and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short edge, roll the cake and towel together into a tight spiral. Let it cool completely rolled up to set its shape.
  8. Prepare the Frosting: In a medium bowl, beat the cream cheese and softened butter together until creamy. Add the vanilla extract, ground cinnamon, and a pinch of sea salt, then gradually beat in the powdered sugar until smooth and fluffy.
  9. Assemble the Cake: Once the cake is completely cool, gently unroll it and spread the cream cheese frosting evenly over the surface. Re-roll the cake without the towel.
  10. Chill and Serve: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up. Slice and serve chilled or at room temperature for best flavor.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Be careful not to overbake the cake; it should be soft and pliable for rolling.
  • Rolling the cake with the towel dusted in powdered sugar prevents cracks.
  • Allow the cake to cool completely before frosting to avoid melting the cream cheese filling.
  • You can garnish the cake with a dusting of cinnamon or additional powdered sugar before serving.

Nutrition

Keywords: pumpkin spice roll cake, pumpkin dessert, fall desserts, cream cheese frosting, holiday cake, pumpkin pie spice, jelly roll cake

Find it online: https://bitesizedbenny.com/fall-pumpkin-spice-roll-cake-theamazingfood-recipe-2/