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–+ servings
Pumpkin Spice Roll Cake

Delicious Pumpkin Spice Roll Cake That's Perfect for Fall Gatherings

Enjoy the delightful taste of Pumpkin Spice Roll Cake, perfect for fall gatherings and family-friendly fun.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Use 100% pure pumpkin for optimal moisture and flavor.
  • 1 cup All-Purpose Flour Provides the cake's structure; swap with a gluten-free blend for a tasty twist.
  • 1 cup Granulated Sugar Sweetens the cake; consider using brown sugar for a richer taste.
  • 3 large Eggs Ensure they're at room temperature to enrich the cake and bind the ingredients.
  • 1 tsp Baking Powder Helps the cake rise; check its freshness for best results.
  • 1 tsp Baking Soda Works with the cake's acidity; ensure this is fresh for maximum lift.
  • 2 tsp Ground Cinnamon Adjust to taste for that perfect warm spice flavor.
  • 1 tsp Pumpkin Pie Spice Enhances the fall flavor profile; feel free to tweak for your preference.
  • 1/2 tsp Salt Balances sweetness and elevates the overall flavor of the cake.
  • 1 tsp Vanilla Extract Adds depth and sweetness; using pure extract is highly recommended.
For the Filling
  • 8 oz Cream Cheese Creates a creamy smooth filling; should be at room temperature for easy mixing.
  • 1/4 cup Unsalted Butter Adds richness to the filling; be sure it's also softened.
  • 1 cup Powdered Sugar Sweetens the filling and helps achieve the desired thickness; sift for the best texture.

Equipment

  • Jelly roll pan
  • mixing bowls
  • Whisk
  • Spatula
  • Kitchen towel

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
  2. Dust a clean kitchen towel with powdered sugar.
  3. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. In a larger bowl, beat the eggs and granulated sugar together until pale and thick. Stir in the pumpkin puree and vanilla extract.
  5. Fold the dry ingredients into the wet mixture gently to form a smooth batter.
  6. Spread the batter evenly in the pan and bake for 14-15 minutes until firm.
  7. Roll the hot cake in the towel and let cool on a wire rack.
Filling and Serving
  1. Prepare the filling by whipping cream cheese and butter until smooth, then mix in vanilla and powdered sugar.
  2. Once cooled, unroll the cake, spread the filling, and re-roll tightly without the towel.
  3. Wrap in plastic wrap and refrigerate for about an hour.
  4. Slice with a sharp knife and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 900IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the cake light and airy. Use a sharp knife for slicing for neat edges.

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