Print

Creamy Pumpkin Spice Roll Cake: The Ultimate Fall Showstopper

Print Recipe

A light and spongy pumpkin spice roll filled with creamy, sweet filling the ultimate fall dessert that’s as beautiful as it is delicious.

Ingredients

Scale
  • — Cake —
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • — Filling —
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract
  • — Optional Garnish —
  • Powdered sugar, for dusting

Instructions

  • 1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  • 2. In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • 3. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla.
  • 4. Fold in dry ingredients until just combined.
  • 5. Spread batter evenly in prepared pan and bake for 13–15 minutes, or until the cake springs back when touched.
  • 6. Immediately turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake up in towel, starting from the short end. Cool completely.
  • 7. For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
  • 8. Unroll cooled cake, spread filling evenly, and roll back up without the towel.

9. Chill for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

  • For extra flair, drizzle with caramel or white chocolate before serving.
  • Can be made a day ahead store covered in the refrigerator.
  • If you don’t have pumpkin pie spice, use cinnamon, nutmeg, ginger, and cloves.

Nutrition

Keywords: Pumpkin Spice Roll Cake, fall dessert, creamy pumpkin roll

Find it online: https://dishfoody.com/creamy-pumpkin-spice-roll-cake-recipe/