Creamy Pumpkin Spice Roll Cake
This festive pumpkin spice roll cake features a moist spiced pumpkin sponge rolled with a rich cream cheese filling — the perfect fall dessert to impress guests or enjoy with coffee.
Servings: 10 slices
Calories: 320kcal
Cost: 8
Equipment
- 15x10-inch jelly roll pan
- parchment paper
- mixing bowls
- whisk
- electric mixer
- spatula
- clean kitchen towel
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat eggs and granulated sugar until thick. Stir in pumpkin puree and vanilla extract until well combined.
- Gradually fold dry ingredients into the wet mixture until just combined. Spread batter evenly in prepared pan.
- Bake for 13–15 minutes or until the cake springs back when touched.
- Immediately loosen edges and turn cake onto a clean towel dusted with powdered sugar. Peel off parchment paper. Roll cake and towel together starting from the short side. Cool completely.
- For the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Unroll cooled cake carefully, spread filling evenly, then re-roll without the towel. Wrap in plastic and chill before slicing.
Notes
For easier rolling, make sure to roll the cake while it’s still warm in a towel. Allow the cake to cool completely before filling to prevent melting. Dust with powdered sugar or drizzle with caramel for an extra festive touch.