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Fall Pumpkin Spice Roll Cake – theamazingfood Recipe

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

5.1 from 9 reviews

This Fall Pumpkin Spice Roll Cake is a moist and flavorful dessert, perfect for autumn gatherings. Featuring a soft pumpkin-flavored sponge cake rolled with a smooth and creamy cinnamon-vanilla cream cheese filling, it’s dusted with powdered sugar for an elegant finish. Rich with traditional fall spices like cinnamon and pumpkin pie spice, this recipe combines the warmth of seasonal flavors with a light and fluffy texture that’s easy to make and sure to impress.

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 Filling:

  • 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 (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 the parchment 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 until well combined.
  3. Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted—about 5 minutes.
  4. Add Pumpkin and Vanilla: Gently fold the pumpkin puree and vanilla extract into the egg mixture until fully incorporated, being careful not to deflate the batter.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing until just combined and smooth, ensuring not to overmix to maintain the cake’s light texture.
  6. Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.
  7. Roll the Cake While Warm: While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then starting at one short end, roll the cake and towel together into a log. Let it cool completely rolled up to set the shape.
  8. Prepare the Cream Cheese Filling: In a mixing bowl, beat the cream cheese, softened butter, vanilla extract, ground cinnamon, and a pinch of sea salt until smooth and creamy. Gradually add powdered sugar and beat until fluffy and spreadable.
  9. Unroll and Fill the Cake: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  10. Re-roll and Chill: Carefully roll the cake back up without the towel, sealing the edge well. Wrap the roll cake in plastic wrap and refrigerate it for at least 1 hour to allow the filling to set.
  11. Serve: Before serving, dust the roll cake lightly with powdered sugar for a decorative touch. Slice and enjoy your festive fall dessert!

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use room temperature cream cheese and butter for a smooth filling.
  • Store the roll cake wrapped in plastic wrap in the refrigerator for up to 3 days.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • For an extra festive touch, garnish with chopped pecans or a drizzle of caramel sauce before serving.

Nutrition

Keywords: Pumpkin roll cake, pumpkin spice dessert, cream cheese filling, fall dessert, autumn cake, pumpkin recipe

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