Go Back
As the leaves begin to change and the air turns crisp, there’s a comforting charm that comes with the arrival of autumn. One of the quintessential treats that embodies this season is the Spiced Pumpkin Roll Cake. This delightful dessert combines the warm, rich flavors of spiced pumpkin cake with a luscious cream cheese filling, creating a harmonious balance that is perfect for any occasion. Whether it’s a cozy family gathering, a festive Thanksgiving dinner, or a casual coffee date, the Spiced Pumpkin Roll Cake is sure to impress and satisfy.

Pumpkin Roll Cake

Experience the essence of autumn with a Spiced Pumpkin Roll Cake, a delightful dessert perfect for every occasion. Rich pumpkin flavors blend beautifully with warm spices and a creamy filling, making it a stunning centerpiece for any gathering. Learn how to create this charming treat, from the ingredients to the step-by-step baking process, ensuring each slice is a delicious reminder of the season. Impress your loved ones with this comforting seasonal delight!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

For Dusting:

Powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 3-4 minutes, until the mixture is pale and thick.

        Add Pumpkin and Vanilla: Blend in the pumpkin puree and vanilla extract until smooth.

          Combine Mixtures: Gradually mix the dry ingredients into the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.

            Spread Batter: Pour the batter into the prepared jelly roll pan, using a spatula to spread it evenly into the corners.

              Bake: Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly pressed.

                Cool and Roll: Once baked, remove the cake from the oven and immediately sprinkle a thin layer of powdered sugar over a clean kitchen towel. Flip the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel from the short end. Allow it to cool completely, about 30 minutes.

                  Prepare the Filling: While the cake is cooling, beat together the cream cheese, powdered sugar, butter, vanilla extract, and cinnamon in a medium bowl until smooth and fluffy.

                    Unroll and Fill: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

                      Re-roll the Cake: Carefully roll the cake back up without the towel, starting from the short end. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

                        Serve: Before serving, dust the top with additional powdered sugar. Slice the pumpkin roll into individual servings and enjoy!

                          Prep Time, Total Time, Servings: 25 minutes | 1 hour 25 minutes | 10 servings