When the leaves turn golden and the crisp air calls for cozy flavors, there’s nothing quite like a pumpkin spice dessert to set the mood. Among fall-inspired treats, the Creamy Pumpkin Spice Roll Cake stands out as a showstopper. Soft, spiced pumpkin sponge cake rolled with a luscious cream cheese filling makes it not only delicious but also beautiful on any dessert table. Perfect for Thanksgiving, holiday gatherings, or simply a weekend indulgence, this recipe is sure to impress.

Why You’ll Love This Recipe

  • Moist, spiced pumpkin cake that melts in your mouth
  • Rich and creamy filling that balances the flavors perfectly
  • Impressive presentation that looks harder than it really is
  • Freezer-friendly — you can make it ahead of time!

Ingredients

For the Pumpkin Cake:

  • 3 large eggs
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 tsp lemon juice
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
  • ½ tsp salt

For the Creamy Filling:

  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract

Instructions

  1. Preheat & Prep
    Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Make the Pumpkin Cake
    In a large bowl, beat the eggs and sugar until light and fluffy. Mix in the pumpkin puree and lemon juice. In another bowl, whisk together flour, baking powder, pumpkin spice, and salt. Gradually fold the dry ingredients into the wet mixture until smooth.
  3. Bake the Sponge
    Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched.
  4. Roll the Cake
    While still warm, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) tightly from the short end. Let it cool completely.
  5. Prepare the Creamy Filling
    Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  6. Assemble
    Gently unroll the cooled cake, spread the filling evenly, and roll it back up. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Serving Tip

Dust with powdered sugar before serving, or drizzle with caramel sauce for extra indulgence. Pair with a hot latte or chai for the ultimate fall treat!

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