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Fall Pumpkin Spice Roll Cake

Irresistible Fall Pumpkin Spice Roll Cake for Cozy Gatherings

This Fall Pumpkin Spice Roll Cake offers a delightful taste of autumn, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Use 100% pure pumpkin puree, not pie filling.
  • 3/4 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar can be added for warmth.
  • 3 large Eggs Flax eggs can be substituted for a vegan option.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice Blend Can replace with equal parts cinnamon, nutmeg, and ginger.
  • 1/2 teaspoon Salt Use sea salt or kosher salt for best taste.
  • 1 teaspoon Vanilla Extract Almond extract can be used as a swap.
For the Frosting
  • 8 oz Cream Cheese Mascarpone can be substituted.
  • 1/2 cup Unsalted Butter Plant-based butter can be used.
  • 2 cups Powdered Sugar

Equipment

  • 13x17-inch jellyroll pan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 13x17-inch jellyroll pan with parchment paper, greased lightly.
  2. Dust a large tea towel with powdered sugar and set it aside.
  3. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly blended.
  4. In a separate bowl, beat the eggs and granulated sugar until pale and thick, about 3-5 minutes. Fold in pumpkin puree and vanilla extract.
  5. Gently fold in the dry ingredients into the pumpkin mixture until just combined.
  6. Spread the batter into the prepared pan and bake for 14-15 minutes or until the cake springs back when pressed.
  7. Turn the cake onto the sugared towel and roll it up with the towel inside while warm.
  8. Beat the cream cheese and butter until smooth, then gradually add in powdered sugar and vanilla.
  9. Spread filling over the cooled cake, unroll it gently, and roll back up without the towel. Wrap in plastic wrap and chill for at least one hour.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Roll the cake warm to avoid cracking and dusting the towel with powdered sugar prevents sticking.

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