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–+ servings
Pumpkin Spice Roll Cake

Irresistibly Moist Pumpkin Spice Roll Cake for Fall Bliss

A delightful Pumpkin Spice Roll Cake perfect for fall gatherings, combining rich pumpkin puree with warm spices and creamy frosting.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ¾ cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Can replace with brown sugar for deeper flavor.
  • 1 teaspoon Baking Powder Helps the cake rise.
  • ½ teaspoon Baking Soda Enhances leavening.
  • 1 teaspoon Ground Cinnamon Integral to the pumpkin spice flavor.
  • ½ teaspoon Ground Ginger Provides a zesty kick.
  • ¼ teaspoon Ground Nutmeg Adds richness.
  • ⅛ teaspoon Ground Cloves Optional for warmth.
  • ½ teaspoon Salt Balances sweetness.
  • 3 Large Eggs Room temperature.
  • ⅔ cup Pumpkin Puree Use homemade or canned (not pie filling).
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Frosting
  • 8 oz Full-Fat Cream Cheese Softened for mixing.
  • ½ cup Unsalted Butter Provides creaminess.
  • 3 cups Powdered Sugar Sifted for smoothness.
  • 1 teaspoon Vanilla Extract For frosting.
  • 1-2 tablespoon Milk or Heavy Cream Optional for consistency.
Optional Garnishes
  • Additional powdered sugar For dusting.
  • Chopped pecans or walnuts For crunch.
  • Ground cinnamon For aroma.

Equipment

  • 15x10-inch jelly roll pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • spatula
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan by greasing it, lining with parchment paper, and greasing and flouring the parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another bowl, beat eggs until pale and fluffy, then mix in pumpkin puree and vanilla extract.
  4. Gradually add dry ingredients to wet mixture, stirring until just combined. Spread batter into prepared pan.
  5. Bake for 13 to 15 minutes or until edges pull away from the pan.
  6. Dust a clean kitchen towel with powdered sugar, invert hot cake onto it, and roll it tightly with the towel.
  7. Let the rolled cake cool completely for 1-2 hours.
  8. Beat cream cheese and butter until fluffy, add powdered sugar, and adjust with milk or cream for consistency.
  9. Once cooled, unroll the cake, spread frosting on top, and re-roll tightly.
  10. Chill the cake in the refrigerator for 1-3 hours.
  11. Dust with powdered sugar and desired garnishes, slice, and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 30IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Make sure to roll the cake immediately while it’s still hot to prevent cracks. Use room temperature ingredients for better texture. Chill before serving for easier slicing.

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