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–+ servings
Fall Pumpkin Spice Roll Cake

Savor the Season with Fall Pumpkin Spice Roll Cake Delight

Delight in this Fall Pumpkin Spice Roll Cake, a seasonal dessert filled with warm spices and cream cheese frosting that will impress your guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree 100% pure pumpkin, not pie filling
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor
  • 3 large Eggs Flaxseed meal can be used as an egg substitute
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal results
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal results
  • 2 teaspoons Ground Cinnamon Adjust to suit taste
  • 2 teaspoons Pumpkin Pie Spice Blend Adjust to suit taste
  • 1/2 teaspoon Salt Sea salt or kosher salt can be alternatives
  • 1/4 cup Butter Substitute with margarine for dairy-free
For the Filling
  • 8 ounces Cream Cheese Softened for easy mixing
  • 2 cups Powdered Sugar Make your own if needed
  • 1 teaspoon Vanilla Extract Opt for pure extract

Equipment

  • jellyroll pan
  • mixing bowls
  • electric mixer
  • Kitchen Towel

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 13x17” jellyroll pan with parchment paper and non-stick spray.
  2. Dust a clean kitchen towel with 1/4 cup of powdered sugar to prevent sticking after rolling.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  4. In another bowl, beat the eggs and granulated sugar for 2 minutes until pale and thick, then fold in pumpkin puree and vanilla.
  5. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to overmix.
  6. Spread the batter evenly in the prepared pan, and bake for 14-15 minutes until the cake springs back when touched.
  7. Invert the baked cake onto the prepared towel and roll it up gently while still hot, allowing it to cool completely.
  8. Beat the softened cream cheese and butter until smooth, then mix in vanilla and powdered sugar until creamy.
  9. Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll the cake carefully keeping the filling inside.
  10. Wrap the cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 800IUVitamin C: 1mgCalcium: 40mgIron: 0.7mg

Notes

Roll the cake while warm to prevent cracking and ensure a smooth finish. Use room temperature ingredients for best results.

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