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Fall Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake That Will Warm Your Heart

A delightful Fall Pumpkin Spice Roll Cake that captures warm, spiced flavors, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour No substitutes suggested; use as is for best results.
  • 1 teaspoon Baking Powder Ensure freshness for optimal fluffiness.
  • 1 teaspoon Baking Soda No substitutes; necessary for chemical reactions.
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice for additional flavor.
  • 1 teaspoon Pumpkin Pie Spice Blend Use a homemade blend of cinnamon, nutmeg, and cloves if preferred.
  • 1/2 teaspoon Salt Essential, but can reduce for low-sodium diets.
  • 3 large Eggs Essential for the cake’s texture.
  • 1 cup Granulated Sugar Can replace with coconut sugar for a healthier option.
  • 1 cup Pumpkin Puree Must be pure, not pie filling.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste; imitation can be a substitute.
For the Cream Cheese Filling
  • 1/4 cup Butter Substitute with vegan butter if making a dairy-free version.
  • 8 ounces Cream Cheese Low-fat cream cheese can be used for fewer calories.
  • 2 cups Powdered Sugar No substitutes suggested; necessary for texture.

Equipment

  • Oven
  • Jelly Roll Pan
  • Mixing bowls
  • Electric Mixer
  • spatula
  • kitchen towel

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 13x17 inch jelly roll pan by lining it with parchment paper and greasing it lightly.
  2. Sprinkle 1/4 cup of powdered sugar evenly onto a clean kitchen towel and set it aside.
Mixing
  1. In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
  2. In a large bowl, beat together the eggs and granulated sugar until pale and fluffy, about 3 minutes.
  3. Add the pumpkin puree and vanilla extract, mixing well.
  4. Carefully fold the dry ingredient mixture into the wet ingredients using a spatula.
Baking
  1. Spread the batter evenly into the prepared jelly roll pan and bake for about 14–15 minutes, until lightly golden.
  2. Carefully turn the cake onto the prepared powdered sugar towel and roll tightly.
Filling Preparation
  1. In a medium bowl, beat the softened butter until fluffy.
  2. Add cream cheese and beat until smooth, followed by the vanilla extract and pinch of sea salt.
  3. Gradually mix in the powdered sugar, adjusting to taste.
Assembly
  1. Spread the cream cheese filling evenly over the cooled cake.
  2. Carefully re-roll the filled cake without the towel and wrap it tightly in plastic wrap.
  3. Chill in the refrigerator for at least 1 hour before serving.
Serving
  1. Once chilled, unwrap your cake and slice it with a serrated knife.
  2. Dust the top with additional powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 1200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Always roll the cake while it's still warm to prevent cracks. Ensure all ingredients, especially cream cheese and butter, are at room temperature for smooth texture.

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