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Pumpkin Spice Roll Cake That Brings Autumn to Your Table

Pumpkin Spice Roll Cake
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A soft and fluffy pumpkin spice roll cake filled with a smooth cream cheese frosting and rolled into a beautiful spiral. Perfect for fall gatherings, it’s easy to make, visually stunning, and packed with warm seasonal flavors.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice blend
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar (for towel dusting)
  • 1/4 cup salted butter, softened
  • 8 oz cream cheese, room temperature
  • 1 tsp vanilla extract (for filling)
  • 1/8 tsp ground cinnamon (for filling)
  • Pinch sea salt (for filling)
  • 3 cups powdered sugar, sifted

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. Lay a clean kitchen towel flat and dust it with 1/4 cup powdered sugar.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. In a large bowl, beat eggs and granulated sugar for 2 minutes until pale and fluffy. Add pumpkin puree and vanilla extract and mix until smooth.
  5. Fold in dry ingredients gently until no streaks remain. Spread batter evenly in the prepared pan to about 1/4 inch thickness.
  6. Bake for 15 minutes, until the cake springs back when touched and a toothpick inserted comes out clean.
  7. Immediately turn the hot cake onto the prepared towel, peel off parchment, and roll the cake and towel together from the short side. Let cool for 45 minutes.
  8. In a bowl, beat butter until creamy. Add cream cheese and beat 2–3 minutes until smooth. Mix in vanilla, cinnamon, and salt. Gradually beat in powdered sugar until fluffy.
  9. Unroll the cooled cake, spread filling evenly over the surface, leaving a small border. Re-roll the cake tightly without the towel.
  10. Chill the rolled cake for at least 1 hour before slicing and serving.

Notes

  • Make sure eggs, cream cheese, and butter are at room temperature for best texture.
  • Roll the cake while it’s still warm to prevent cracking.
  • Substitute sweet potato or butternut squash puree for pumpkin if needed.
  • Brown sugar can be used instead of granulated sugar for added depth.
  • Freeze the whole roll or individual slices for up to 3 months.

Find it online: https://www.cookwithbenchi.com/pumpkin-spice-roll-cake/