Pumpkin Spice Roll Cake Recipe

This pumpkin spice roll cake is a delightful fall baking treat that combines the flavors of pumpkin and warm spices, making it a perfect choice for autumn sweets. Filled with a rich cream cheese filling, this roll cake is an impressive holiday dessert that will impress your guests.

Delicious Pumpkin Spice Roll Cake

This roll cake features a moist pumpkin cake infused with spices, rolled around a creamy filling. The recipe takes about 1 hour from start to finish and serves 10 people, making it ideal for gatherings and celebrations.

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Powdered sugar for dusting
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Pan: Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease the parchment.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
Make the Filling: In a bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
Fill the Cake: Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with additional powdered sugar before serving.