Description
This Delicious Fall Pumpkin Spice Roll Cake is a moist, flavorful pumpkin cake rolled with a creamy, sweetened cream cheese filling, perfect for cozy autumn gatherings. Infused with warm spices like cinnamon, nutmeg, and ginger, it offers a delightful seasonal treat that’s visually impressive and irresistibly tasty.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Filling
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined to distribute the spices and leavening agents.
- Beat Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, indicating the incorporation of air for a light texture. Then mix in the pumpkin puree and vanilla extract until smooth and homogenous.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined, taking care not to overmix to keep the cake tender.
- Bake Cake: Spread the batter evenly into the prepared pan and bake for 13 to 15 minutes, or until the cake springs back lightly when touched, signaling doneness.
- Roll Cake While Warm: Immediately after baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Turn the cake out onto the towel, peel off the parchment paper, and carefully roll the cake up with the towel inside, starting from the short end. Allow it to cool completely in this rolled shape to prevent cracking.
- Prepare Filling: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fluffy and well combined.
- Assemble Roll: Once the cake is fully cooled, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully reroll the cake tightly without the towel.
- Chill and Serve: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set the filling. Before slicing, optionally dust the top with powdered sugar. Slice and serve chilled for the best texture and flavor.
Notes
- Rolling the cake while warm helps prevent cracks during the rolling process.
- If cracks do appear, you can conceal them with a dusting of powdered sugar or a light frosting.
- Ensure the cake is completely cooled before spreading the filling to prevent it from melting and becoming runny.
- Store leftover pumpkin roll covered in the refrigerator to maintain freshness and prevent drying out.
