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–+ servings
Fall Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake that Will Melt Your Heart

Enjoy the delightful flavors of autumn with this easy-to-make Fall Pumpkin Spice Roll Cake, a perfect treat for cozy gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree 100% pure pumpkin or homemade
  • 1 cup All-Purpose Flour
  • 1 cup Granulated Sugar Natural sweeteners may alter texture
  • 1 teaspoon Baking Powder Ensure it’s fresh
  • 1 teaspoon Baking Soda Ensure it’s fresh
  • 2 teaspoons Ground Cinnamon Can be replaced with spice blend
  • 1 teaspoon Pumpkin Pie Spice Feel free to substitute
  • ½ teaspoon Salt Use sea salt for richness
  • 3 large Eggs Flax eggs can be used for vegan
  • 1 teaspoon Vanilla Extract Optional for flavor enhancement
For the Filling
  • 8 ounces Cream Cheese Mascarpone can be substituted
  • 2 tablespoons Butter Use vegan butter for dairy-free
  • 1-2 cups Powdered Sugar Adjust for sweetness and texture

Equipment

  • jellyroll pan
  • mixing bowls
  • electric mixer
  • spatula
  • Kitchen Towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jellyroll pan with parchment paper.
  2. Dust a clean kitchen towel generously with powdered sugar and set aside.
  3. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well blended.
  4. In a large bowl, beat eggs and sugar until pale and thick, then blend in pumpkin puree and vanilla.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Spread the batter in the pan and bake for 14-15 minutes until lightly golden.
  7. Invert the cake onto the prepared towel and roll it tightly, allowing it to cool.
  8. Beat cream cheese and butter until fluffy, then add vanilla and salt, gradually mixing in powdered sugar.
  9. Spread the cream cheese filling over the cooled cake and re-roll gently without the towel.
  10. Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, roll the cake while it's still warm and ensure the filling ingredients are at room temperature.

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