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Delicious Fall Pumpkin Spice Roll Cake

A delightful and moist pumpkin spice roll cake filled with creamy frosting, capturing the warm flavors of fall.

Ingredients

Scale
  • 1 cup Pumpkin Puree (100% pure pumpkin)
  • 1 cup All-Purpose Flour
  • 1 cup Granulated Sugar (or brown sugar for a richer flavor)
  • 3 large Eggs (room temperature)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon (adjust to taste)
  • 2 teaspoons Pumpkin Pie Spice Blend (store-bought or homemade)
  • 1 pinch Salt
  • 8 ounces Cream Cheese (can use vegan)
  • 4 tablespoons Unsalted Butter (can use vegan)
  • 2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare your baking pan by lining it with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar (or brown sugar), and spices until smooth.
  3. In another bowl, mix together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
  5. Pour the batter into the prepared baking pan and smooth the top. Bake for 15-20 minutes until a toothpick comes out clean.
  6. Let the cake cool for 5 minutes, then invert onto a powdered sugar-dusted kitchen towel and peel away the parchment paper.
  7. For the frosting, beat cream cheese and butter until creamy, then gradually add sifted powdered sugar and mix well. Add vanilla extract if desired.
  8. Once the cake has cooled, roll it up with the towel, and let it cool in this position for 30-60 minutes.
  9. Unroll the cake gently, spread the cream cheese frosting evenly, then roll it back up without the towel and wrap in plastic wrap. Refrigerate for at least 1 hour before serving.

Notes

This cake can be made ahead of time and stored in the fridge or freezer. Add garnishes like whipped cream or nuts before serving.

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