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Fall Pumpkin Spice Roll Cake

A moist pumpkin cake rolled with cream cheese filling, perfect for fall gatherings and cozy evenings.
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Préparation 30 minutes
Cuisson 20 minutes
Temps total 50 minutes
Portions: 10 servings
Plat: Cake, Dessert
Cuisine: American, Seasonal
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

For the Cake
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice blend
  • ¼ tsp salt
  • 3 large eggs
  • 1-¼ cups granulated sugar Coconut sugar can be used as a substitute.
  • 1 cup canned pumpkin puree Homemade pumpkin puree is also acceptable.
  • 1 tsp vanilla extract
For the Filling
  • 8 oz cream cheese At room temperature.
  • ¼ cup salted butter Softened.
  • 1 tsp vanilla extract
  • ⅛ tsp ground cinnamon
  • Pinch sea salt
  • 3 cups powdered sugar For creaming.
For Dusting
  • ¼ cup powdered sugar For dusting the finished cake.

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
  3. In a separate bowl, beat together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the canned pumpkin puree and vanilla extract into the egg mixture.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Spread the batter evenly in the prepared jelly roll pan.
Baking and Cooling
  1. Bake for 15-20 minutes or until it springs back when lightly pressed and a toothpick comes out clean.
  2. Let the cake cool in the pan for about 5 minutes, then carefully roll it into a log with the parchment paper. Set aside to cool completely.
Filling and Assembly
  1. Beat the cream cheese and softened butter together in a bowl until smooth. Add powdered sugar, vanilla extract, ground cinnamon, and sea salt; mix until creamy.
  2. Once the cake has cooled completely, unroll it carefully. Spread the cream cheese filling evenly over the cake.
  3. Gently roll the cake back up without the parchment paper. Dust with powdered sugar before serving.

Notes et conservation

Store the cake in the refrigerator in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat by thawing in the refrigerator or microwaving for 10 seconds if preferred warm.