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Fall Pumpkin Spice Roll Cake – theamazingfood Recipe

Fall Pumpkin Spice Roll Cake - theamazingfood Recipe
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★★★★★

5 from 6 reviews

A delectable Fall Pumpkin Spice Roll Cake featuring a moist pumpkin-flavored sponge rolled with a creamy cinnamon-spiced cream cheese filling, perfect for cozy autumn gatherings and holiday celebrations.

Ingredients

Scale

For the Pumpkin Cake:

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice blend
  • 1/4 tsp salt
  • 3 large eggs
  • 1–1/4 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar (for dusting towel)

For the Cream Cheese Filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 cup salted butter, softened
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch sea salt
  • 3 cups powdered sugar

Instructions

  1. Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jelly roll pan with parchment or wax paper and lightly grease it with butter or nonstick spray. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set it aside. This sugar-dusted towel will help prevent the cake from sticking after baking.
  2. Mix the Dry and Wet Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt. In a separate large bowl, beat the eggs and granulated sugar using a stand or hand mixer until pale and thick, about 2 minutes. Fold in the pumpkin puree and vanilla extract until fully incorporated.
  3. Combine and Bake the Cake: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Spread the batter evenly in the prepared pan, leaving a 1/4-inch border. Bake for 14-15 minutes or until the cake springs back when lightly touched.
  4. Roll the Cake in the Sugared Towel: Immediately remove the cake from the oven and carefully invert it onto the powdered sugar-dusted towel. Peel off the parchment paper gently. Starting from the short side, roll the cake and towel together snugly. Let it cool completely on a wire rack while preparing the filling.
  5. Make the Cream Cheese Filling: Beat the softened butter until light and fluffy. Add the room temperature cream cheese and beat until smooth and lump-free. Mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in the ground cinnamon to complement the pumpkin flavor.
  6. Fill, Roll and Chill the Pumpkin Roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake surface, almost reaching the edges. Gently re-roll the cake without the towel into a tight spiral. Place the roll seam-side down on a serving plate and refrigerate for at least 1 hour to set.
  7. Serve the Pumpkin Roll: After chilling, slice the pumpkin roll using a sharp serrated knife. Optionally dust with additional powdered sugar for a beautiful finish. Serve chilled for the best texture and flavor.

Notes

  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Rolling the cake while it’s still warm prevents cracking.
  • Ensure the cake is completely cooled before applying the filling to avoid melting the cream cheese mixture.
  • Chilling the roll helps the filling set and makes slicing neater.
  • Use fresh pumpkin pie spice blend or make your own for the best flavor.

Nutrition

Keywords: pumpkin roll, pumpkin spice cake, cream cheese filling, fall dessert, pumpkin dessert, autumn baking, holiday cake

Find it online: https://yumwithmia.com/fall-pumpkin-spice-roll-cake-theamazingfood-recipe/