Go Back
Fall Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake

A moist and spiced pumpkin cake rolled with a creamy cream cheese frosting, perfect for fall gatherings. Easy to make and guaranteed to impress!
Print Recipe Pin Recipe
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 (large and medium)
  • 15x10x1-inch jelly roll pan
  • Electric Mixer
  • Rubber Spatula
  • Kitchen towel
  • Parchment paper

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. 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. Mix until just combined.
  5. Pour batter into pan, spread evenly. Bake 12-15 minutes, or until a toothpick inserted comes out clean.
  6. Immediately sprinkle 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 cake. Spread frosting evenly. Re-roll gently. Garnish with pecans/walnuts and sprinkles (optional). Slice and serve.

Notes

For a richer flavor, use full-fat cream cheese and butter. You can also add a layer of pumpkin pie spice to the frosting for extra flavor. Store leftover cake in the refrigerator for up to 3 days.