Pumpkin Spice Roll
Experience the ultimate fall dessert with this Pumpkin Spice Roll, a moist, spiced pumpkin cake rolled around a luscious cream cheese filling. Featuring warm cinnamon, ginger, and nutmeg, this festive treat combines classic autumn flavors with an elegant presentation. The light, airy sponge is baked to perfection, then rolled up in a dusting of powdered sugar for that signature swirl. The creamy filling, made with softened cream cheese and a touch of vanilla, adds a decadent contrast to the spiced cake. Perfect for Thanksgiving, holiday gatherings, or anytime you crave cozy flavors, this Pumpkin Spice Roll is easy to make and sure to impress. Serve it chilled with a sprinkle of powdered sugar for an irresistible finish.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.67 cup Pumpkin puree (not pie filling)
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting towel)
- 8 ounces Cream cheese (softened)
- 2 tablespoons Unsalted butter (softened)
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper for easy cake release.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
In another bowl, combine the pumpkin puree, eggs, and vanilla extract. Beat well until smooth.
Gradually fold the dry ingredients into the wet ingredients until fully combined, creating a smooth batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges.
Bake for 13 minutes, or until the top of the cake springs back when gently touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Remove the parchment paper and immediately roll the cake up tightly with the towel (starting from one of the short sides). Let it cool completely while rolled up.
To make the filling, beat the cream cheese, butter, powdered sugar, and vanilla extract together in a bowl until smooth and creamy.
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
Carefully re-roll the cake (without the towel), ensuring it stays tight and even. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the roll with additional powdered sugar if desired. Slice into even portions and serve chilled.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 465.7 g | 169% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 368.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 436 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
