Description
Pumpkin Spice Roll Cake is a light, fluffy pumpkin-flavored sponge rolled with a creamy filling. Perfect for fall or holiday gatherings, it’s sweet, spiced, and visually impressive.
Ingredients
Scale
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 3 large eggs
- 2/3 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Instructions
- Preheat oven: 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Make cake batter: In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla. Gently fold dry ingredients into wet until combined.
- Bake: Spread batter evenly in prepared pan. Bake 12–15 minutes until cake springs back when lightly touched.
- Roll cake: Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment. Roll cake with towel from short end. Cool completely.
- Prepare filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Carefully unroll cake, spread filling evenly, and re-roll without towel. Chill 30–60 minutes before slicing.
- Serve: Slice and garnish with powdered sugar, whipped cream, or cinnamon if desired.
Notes
For a richer flavor, fold in a tablespoon of cream cheese into the filling. Make sure to roll the cake while warm to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking / Roll
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
Keywords: pumpkin roll, pumpkin spice cake, spiced dessert, holiday dessert