Can I make the pumpkin roll cake ahead of time?

Yes, absolutely! In fact, this cake often tastes even better after a few hours, as the spices have time to meld together. You can prepare it a day or two in advance and store it in the fridge. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container.

Can I freeze the pumpkin roll cake?

Yes, this cake freezes beautifully. Wrap the entire cake tightly in plastic wrap, then in foil, and it will stay fresh in the freezer for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge overnight, or bring individual slices to room temperature in about 30 minutes.

What can I substitute for the cream cheese in the filling?

If you don’t have cream cheese on hand, you can substitute it with mascarpone cheese or even thick Greek yogurt mixed with a bit of butter. While the texture will be slightly different, it will still make a creamy, delicious filling.

Can I use store-bought pumpkin pie spice?

Yes, store-bought pumpkin pie spice works perfectly in this recipe. However, if you don’t have it, you can easily make your own by mixing together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.

Pumpkin Roll Cake: The Perfect Fall Dessert

Description

This Pumpkin Roll Cake is the perfect fall dessert, combining warm spices, cozy pumpkin flavors, and a delicious cream cheese filling. It’s a crowd-pleaser that’s surprisingly easy to make and looks elegant for any fall gathering!

Ingredients

Scale

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
1 1/4 cups granulated sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
1/4 cup powdered sugar (for dusting the towel)
For the cream cheese filling: 8 oz cream cheese, at room temperature
1/4 cup salted butter, softened
1 tsp vanilla extract
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar

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Instructions

Preheat oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment paper and grease lightly with butter or nonstick spray. Sprinkle 1/4 cup of powdered sugar on a large tea towel.
In a medium bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt. Set aside.
In another bowl, beat eggs and granulated sugar until pale and thick (about 2 minutes). Add in pumpkin puree and vanilla extract until fully incorporated.
Gently stir the dry ingredients into the wet mixture until just combined. Spread evenly onto prepared pan. Bake for 14-15 minutes or until cake springs back when lightly touched.
Immediately turn the cake out onto the powdered-sugar-dusted towel and peel off parchment paper. Start rolling the cake up with the towel from the short side. Let cool completely.
For the filling: Beat butter until fluffy, then add cream cheese and beat until smooth. Add vanilla extract, a pinch of salt, and powdered sugar, one cup at a time. Add cinnamon for extra flavor.
Once the cake has cooled, unroll it and spread the cream cheese filling over the top. Re-roll the cake without the towel into a tight spiral. Chill in the refrigerator for at least 1 hour.
Once chilled, slice with a serrated knife and serve. Dust with additional powdered sugar before serving.

Notes

This Pumpkin Roll Cake is best served chilled and stored in the fridge. It holds its shape beautifully and tastes even better the next day. You can freeze it for up to 3 months—just thaw it in the fridge overnight.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 120mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg