Pumpkin Spice Roll Cake
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Pumpkin, pumpkin, pumpkin. Here’s a great pumpkin spice roll cake recipe to add to your list of favorite pumpkin recipes! If you’ve never made a roll cake before, this is a great easy recipe to start on. Everyone will love it during Pumpkin season and Holidays.
Easy Pumpkin Spice Roll Recipe
Today we have for you one of our popular and favorite pumpkin roll cakes. Sure, there’s plenty of different pumpkin roll cakes out there, but this one we had to call “pumpkin spice” because it’s fragrant with all the pumpkin spices that you could ask for. It’s not just like any ordinary pumpkin roll. Each bite of this pumpkin roll recipe reminds you of all the spices that makes this season super duper wonderful.
Video: How to Make Pumpkin Spice Roll Cake:
Cream Cheese Filling for Cake Roll
The cream cheese filling is perfectly sweet with the creamy center that makes each bite of this pumpkin spice roll rock with deliciousness. You can sweeten the creamy cream cheese filling to your desired sweet level. What ever you do, don’t skimp out on the amount of filling because that’s what makes this pumpkin roll cake so awesome!
Tips on Making Pumpkin Roll
Allow the cake to cool completely before you add the filling so that the cream cheese doesn’t melt. If the cake is warm at all and when you spread the filling, it will become soft and ooze all over the place. So patience is the key to making this roll cake pretty and not make a mess.
Also, don’t mistake a 1/2 sheet baking pan with a jelly roll pan. The 1/2 sheet pans are generally 18″x13″ while a jelly roll pan is 15″x10″. You won’t have quite enough batter or filling if using a 1/2 sheet pan. Another tip regarding roll cakes: take your time spreading the batter evenly on the pan before baking. An offset spatula helps make spreading easier.
Pumpkin Spice Roll Recipe
Ingredients
For the Pumpkin Spice Cake Sheet:
- 3/4 cup (95 g) flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 1/2 teaspoon (2.5 ml) ground ginger
- 1 teaspoon (5 ml) ground cinnamon
- 1/4 teaspoon (1.25 ml) ground cloves
- 1/4 teaspoon (1.25 ml) salt
- 3 large eggs
- 3/4 cup (150 g) sugar
- 3/4 cup (170 g) pumpkin puree
For the Filling:
- 8 oz. (225 g) cream cheese , softened at room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 g) butter (1/2 stick) , softened
- optional- powdered sugar for sprinkling
Equipment
- Offset Spatula optional
Instructions
- Preheat oven to 375°F. Grease 15×10 inch jelly roll pan with butter or cooking spray, making sure to grease the edges of the jelly roll pan. Line the greased pan with parchment paper, and then liberally grease the parchment paper or spray with cooking spray.
- Make the Pumpkin Spice Cake Sheet: In large bowl, whisk together the 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon salt until evenly combined. Set aside.
- In another larger bowl, beat 3 eggs and 3/4 cup sugar together.
- Stir in 3/4 cup pumpkin puree and beat until smooth.
- Stir in the dry flour mixture and combine until everything is smooth.
- Pour batter into the prepared jelly roll pan. Spread the batter evenly.
- Bake at 375°F for about 15 minutes or until cake is cooked. Immediately roll up the cake starting at the narrow end, gently peeling off paper on the back of the cake as you roll up the cake (it will be hot, but the warmer it is the less likely to crack as you roll). Cover rolled cake with a towel and allow to completely cool.
- Make the filling: Beat the 8 oz. cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup softened butter together until smooth. Set aside.
- Now gently unroll the cake and spread cream cheese mixture over the cake.
- Carefully re-roll the cake.
- Wrap the cake in plastic wrap and refrigerate for about 1 hour or until the cake is completely cooled and firm enough to slice.
- Sprinkle powdered sugar over the pumpkin spice roll before serving. Slice and serve!
Video
Nutrition Information per Serving
More Easy Pumpkin Recipes
So many folk love and live for this time of year because pumpkin is super bountiful. We’ve got a big collection of pumpkin recipes coming your way this season so that you don’t ever get bored of eating pumpkin. There’s so many great ideas for pumpkin recipes, we just need to know where to start. Whether it be a savory pumpkin entree or a sweet pumpkin dessert, any pumpkin lover will be taken care of this season. We have more roll cakes recipes heading your way.
- More Pumpkin Recipes, Desserts Recipes and Holiday Recipes
- Pumpkin spice chocolate chip cookies
- If you love easy serving desserts, then these Pumpkin Crunch Cake Bars are perfect
- Try our super easy homemade pumpkin pie recipe.
- This recipe was originally published in 2017 and re-published with updated video and photos.
- Broccoli and cheese egg rolls
10 Comments on “Pumpkin Spice Roll Cake”
I’ve made this last year and it was such a hit with my family. I’m in love.
Wow, this pumpkin roll cake is a showstopper. It’s the perfect blend of moist, spiced cake and creamy, sweet filling.
I’m so happy to have pumpkin spice season back. I love this recipe. It’s so good.
This is such a great recipe. It’s so great as a snack, dessert, or even breakfast.
This was all I thought of when Fall started. I can’t wait to make this again.
This was such a neat recipe. I’ve been craving anything pumpkin spice related.
Really thankful for the handy video in this recipe. It helped a lot. The pumpkin spice roll came out perfect at the end.
wow! this pumpkin roll was so good. it came out really fluffy.
I’m totally making this again for Thanksgiving! Thanks for the recipe and the great spice combinations.
This is my favorite roll cake recipe! Just in time for Halloween and Thanksgiving!