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Creamy Pumpkin Spice Roll Cake

A delightful roll cake infused with pumpkin spice and filled with a rich cream cheese filling, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
Filling Ingredients
  • 1 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup Whipped cream (optional, for serving)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang for easy removal, and grease lightly.
  3. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until well mixed and set aside.
  4. In a separate bowl, beat the eggs and granulated sugar together on high speed until thick and light in color, about 5 minutes.
  5. Gradually add in the pumpkin puree and vegetable oil, mixing just until combined.
  6. Gently fold in the dry mixture to the wet mixture until no streaks remain, being careful not to overmix.
  7. Spread the batter evenly into the prepared jelly roll pan.
Baking and Cooling
  1. Bake in the preheated oven for about 25 minutes, until a toothpick inserted in the center comes out clean.
  2. Once baked, remove from the oven and cool in the pan for about 5 minutes. Roll the cake up with the parchment still attached starting at the short edge. Allow to cool completely.
Filling and Assembly
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up (without parchment) tightly, and wrap in plastic wrap. Refrigerate for at least an hour.
Serving
  1. Slice and serve your Creamy Pumpkin Spice Roll Cake with a dollop of whipped cream if desired.

Notes

Consider drizzling caramel sauce or adding toasted nuts on top for extra flavor. Ensure your baking powder and soda are fresh for maximum lift. Store the roll cake wrapped in plastic wrap in the refrigerator for up to 4 days or freeze for up to 3 months.