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Fall Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake

A delicious and moist pumpkin spice cake rolled with a creamy cream cheese frosting. Perfect for fall gatherings!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 4 Large Eggs separated
  • 0.75 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1.5 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Ginger
  • 0.25 teaspoon Ground Cloves
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 cup Pumpkin Puree
  • 0.25 cup Vegetable Oil
Frosting Ingredients
  • 8 ounces Cream Cheese softened
  • 0.5 cup Unsalted Butter softened
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Garnish
  • 0.5 cup Chopped Pecans or Walnuts optional
  • Pumpkin Spice Sprinkles optional

Equipment

  • Mixing Bowls
  • 15x10x1 inch Jelly Roll Pan
  • Whisk
  • Electric Mixer
  • Rubber Spatula
  • Kitchen Towel

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang. Grease and flour the parchment.
  2. Beat egg yolks with ½ cup sugar until pale. Beat in vanilla.
  3. Beat egg whites until soft peaks form. Gradually add remaining sugar, beat until stiff, glossy peaks.
  4. Gently fold yolk mixture into egg whites. Whisk together dry ingredients. Gradually add to egg mixture, alternating with pumpkin puree and oil, beginning and ending with dry ingredients. Mix until just combined.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Immediately sprinkle warm cake with powdered sugar. Using parchment overhang, lift cake out and place on a powdered sugar dusted kitchen towel. Roll up cake and towel. Let cool completely.
  7. Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and salt.
  8. Unroll cooled cake. Spread frosting evenly. Re-roll gently. Garnish with pecans/walnuts and sprinkles (optional). Slice and serve.

Notes

For a richer flavor, use brown sugar instead of granulated sugar. You can also add a tablespoon of pumpkin pie spice for an extra kick of flavor. Store leftover cake in the refrigerator for up to 3 days.