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Spiced Pumpkin Roll - featured image

Spiced Pumpkin Roll: 5-Step Easy Fall Dessert

  • Author: Lara
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

A foolproof, moist spiced pumpkin cake rolled with a tangy cream cheese filling. This easy fall dessert is make-ahead friendly and perfect for Thanksgiving or holiday gatherings.

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup pure pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 oz cream cheese (softened, full-fat block)
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping (thawed)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 13×18 inch jelly roll pan with parchment paper and grease lightly.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, and eggs until combined. Add pumpkin puree and vanilla extract; mix until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Gradually add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until edges pull away and cake springs back when touched.
  6. While cake bakes, lay a clean lint-free kitchen towel on a surface and dust generously with powdered sugar.
  7. As soon as cake comes out of oven, loosen edges with a knife and invert onto the towel. Peel off parchment paper.
  8. Roll the cake tightly from the short end using the towel. Place seam-side down on a wire rack to cool completely.
  9. In a mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until smooth. Gently fold in whipped topping.
  10. Once cake is cool, carefully unroll it. Spread filling evenly over the surface, leaving a border.
  11. Re-roll the cake without the towel. Place seam-side down on a serving plate.
  12. Cover and refrigerate for at least 2 hours or overnight to set.
  13. Before serving, dust top with powdered sugar and slice with a sharp knife.

Notes

Roll the cake while it is still warm to prevent cracking. This sets the ‘memory’ of the curve. Ensure cream cheese is softened to avoid lumps. The dessert tastes better made a day ahead. Store in an airtight container in the refrigerator for up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 20
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin roll, fall dessert, thanksgiving dessert, cream cheese filling, pumpkin cake, easy baking, holiday recipes

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Find it online: https://alldinnerecipes.com/spiced-pumpkin-roll-5-step-easy-fall-dessert/