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Fall Pumpkin Spice Roll Cake Recipe

★★★★★

4.6 from 54 reviews
  • Author: Ethan
  • Total Time: 3 hours 35 minutes (including chilling and cooling time)
  • Yield: 10 to 12 servings 1x
  • Diet: Vegetarian

Description

This Fall Pumpkin Spice Roll Cake is a moist and fluffy pumpkin cake infused with warm spices like cinnamon, ginger, nutmeg, and cloves, rolled with a creamy, light cream cheese frosting. Perfect for a cozy autumn dessert, it features a tender sponge cake that is gently rolled and filled with a luscious frosting, then chilled and garnished with nuts and a dusting of cinnamon or powdered sugar.

Ingredients

Scale

Cake

  • 3/4 cup (90g) All-Purpose Flour, spooned & leveled
  • 1 cup (200g) Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves (optional)
  • 1/2 tsp Salt
  • 3 Large Eggs, room temperature
  • 2/3 cup (160g) Pumpkin Puree (not pumpkin pie filling)
  • 1 tsp Vanilla Extract

Cream Cheese Frosting

  • 8 oz (226g) Full-Fat Cream Cheese, softened
  • 1/2 cup (113g) Unsalted Butter, softened
  • 3 cups (360g) Powdered Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1–2 tbsp Milk or Heavy Cream (optional, for frosting consistency)

Optional Garnishes

  • Additional powdered sugar for dusting
  • Chopped pecans or walnuts
  • A light sprinkle of ground cinnamon

Instructions

  1. Prepare Pan & Dry Ingredients: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, then line it with parchment paper allowing an overhang. Grease and lightly flour the parchment paper. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  2. Prepare Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the eggs on medium-high speed for 3 to 5 minutes until pale, thick, and fluffy. Reduce the mixer speed to low and gently fold in the pumpkin puree and vanilla extract until just combined.
  3. Combine & Bake Cake: Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing on low speed just until incorporated. Be careful not to overmix to maintain the cake’s light texture. Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back lightly when touched and the edges begin to pull away from the pan. Avoid overbaking to keep the cake soft.
  4. Immediate Roll & Cool: Once removed from the oven, immediately invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Gently peel off the parchment paper. Starting from a short end, carefully roll the cake up with the towel into a tight spiral. Place the rolled cake seam-side down on a wire rack and allow it to cool completely in this rolled position for at least 1 to 2 hours, or up to overnight.
  5. Make Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter on medium speed with an electric mixer until smooth, light, and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix well. Gradually add the sifted powdered sugar one cup at a time, mixing on low speed to incorporate after each addition. Once all sugar is combined, increase the speed to medium-high and beat for an additional 2 to 3 minutes until the frosting is light and creamy. If the frosting is too thick, add 1 to 2 tablespoons of milk or heavy cream to reach the desired spreading consistency.
  6. Assemble & Chill: When the cake is completely cooled, carefully unroll it from the towel. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a 1/2-inch border clean along both short ends. Starting from the same short end as before, tightly re-roll the cake without the towel, ensuring a snug spiral. Transfer the cake onto a serving platter with the seam side down. Wrap the rolled cake loosely in plastic wrap and refrigerate for at least 1 to 3 hours to allow it to firm up and set the frosting.
  7. Garnish, Slice & Serve: After chilling, optionally dust the top of the cake with additional powdered sugar, chopped pecans or walnuts, and a light sprinkle of ground cinnamon for extra flavor and presentation. To slice, use a very sharp knife, dipping it in hot water and wiping it clean between each cut to ensure clean, neat slices. Cut into approximately 1-inch thick slices and serve at room temperature for the best taste and texture.
  8. Storage: Store any leftover cake in an airtight container in the refrigerator. The cake will keep fresh for up to 3 to 4 days when properly stored.

Notes

  • Ensure eggs are at room temperature for optimal whipping and cake texture.
  • Do not overbake the cake to keep it soft and pliable for rolling.
  • Be gentle when rolling and unrolling the cake to prevent cracks.
  • The optional ground cloves add warmth but can be omitted if you prefer a milder spice profile.
  • For easier slicing, warm the knife blade in hot water between cuts and dry thoroughly.
  • This cake is best served slightly chilled or at room temperature to enjoy the full flavor of the pumpkin and spices.
  • Leftover cake is best refrigerated, but bring to room temperature before serving for better taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin roll cake, pumpkin spice cake, cream cheese frosting, fall dessert, autumn cake, pumpkin puree dessert, rolled cake, jelly roll cake

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