Pumpkin Spice Roll Cake Recipe

pumpkin spice roll cake with cream cheese filling sliced on counter

Pumpkin Spice Roll Cake Recipe

A moist and fluffy pumpkin spice roll cake filled with creamy cream cheese frosting. The perfect fall dessert for Thanksgiving, holiday gatherings, or cozy autumn nights.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Cooling time: 1

Total Time: 1 35

Servings: slices

Calories: 290kcal

Cost: $8–10

Equipment

15x10 inch jelly roll pan
Parchment paper
Stand mixer or hand mixer
Offset spatula
Clean kitchen towel

Ingredients

For the Pumpkin Spice Cake

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract

For the Cream Cheese Filling

8 oz cream cheese softened
¼ cup unsalted butter softened
1 cup powdered sugar
1 teaspoon vanilla extract
salt pinch

For Dusting

powdered sugar for rolling

Instructions

Oven to 375°F, prepare pan with parchment.
Whisk flour, leaveners, spices, and salt.
Whip eggs and sugar until pale and thick.
Mix in pumpkin puree and vanilla.
Fold in dry ingredients gently.
Spread batter, bake 13–15 minutes.
Invert onto towel, roll up with sugar.
Let rolled cake rest for 1 hour.
Beat cream cheese, butter, sugar, vanilla, salt until smooth.
Unroll cake, spread filling evenly.
Reroll cake, wrap tightly, chill 2+ hours.
Slice, dust with powdered sugar, enjoy.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition