Fall Pumpkin Spice Roll Cake – theamazingfood Recipe
This Fall Pumpkin Spice Roll Cake is a delightful seasonal dessert featuring a light and fluffy pumpkin-flavored sponge cake rolled with a creamy cinnamon cream cheese frosting. Perfectly spiced with pumpkin pie blend and cinnamon, this cake embodies the warm flavors of autumn, making it an ideal treat for holiday gatherings or cozy evenings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including chilling time)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
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
For Dusting
- 1/4 cup powdered sugar
Instructions
- Prepare the Sponge Cake: Preheat your oven to 375°F (190°C). In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar until the mixture is thick and pale, indicating good aeration. Add the pumpkin puree and vanilla extract, and mix until smooth.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture with a spatula, being careful not to deflate the batter. Mix until just combined for a light, airy texture.
- Bake the Cake: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Pour the batter evenly into the pan and smooth the surface. Bake for 13-15 minutes or until the cake springs back lightly when touched.
- Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting at the short edge, roll the cake and towel together gently but firmly. Let it cool completely in this shape to prevent cracks when filled.
- Prepare the Frosting: In a mixing bowl, beat the cream cheese and softened salted butter until creamy and smooth. Add vanilla extract, ground cinnamon, and a pinch of sea salt. Gradually add powdered sugar and continue beating until the frosting is fluffy and spreadable.
- Assemble the Roll: Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake without the towel, ensuring the filling stays inside.
- Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling. Before serving, dust the top with additional powdered sugar for a festive finish. Slice and enjoy your fall-inspired pumpkin spice roll cake!
Notes
- Ensure the cake is rolled while still warm to avoid cracking.
- Use room temperature cream cheese and butter for smooth frosting.
- Store leftover roll cake wrapped in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with appropriate vegan alternatives.
- Adjust pumpkin pie spice to taste for more or less spice intensity.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: pumpkin spice roll cake, pumpkin roll, fall dessert, cream cheese frosting, pumpkin cake, autumn dessert
