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Delicious pumpkin spice roll cake topped with cream cheese frosting, perfect for autumn.

Mouthwatering Pumpkin Spice Roll Cake

Indulge in the delightful flavors of autumn with this Mouthwatering Pumpkin Spice Roll Cake, featuring a moist pumpkin spice cake perfectly rolled with a rich and tangy cream cheese frosting. This festive dessert is ideal for holiday gatherings or a cozy treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar for dusting
Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 15x10-inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Clean kitchen towel
  • Wire rack
  • Plastic wrap

Method
 

For the Cake
  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly.
  2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl; set aside.
  3. In a large bowl, beat eggs and granulated sugar until light and fluffy. Stir in pumpkin puree and vanilla extract until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
  5. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar.
  6. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake and towel together; let it cool completely on a wire rack.
For the Cream Cheese Frosting
  1. In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy and lump-free.
  2. Stir in vanilla extract until fully incorporated.
Assembly
  1. Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border.
  2. Starting from the same short end, carefully re-roll the cake without the towel. Wrap the finished roll cake tightly in plastic wrap and refrigerate for at least 1-2 hours to set.
  3. Before serving, dust with additional powdered sugar if desired, then slice and enjoy.

Notes

Ensure the cake is completely cooled before unrolling and frosting to prevent tearing and melting. Chilling the roll cake thoroughly helps the frosting set and makes slicing easier.