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fall cinnamon pumpkin cake roll - featured image

Fall Cinnamon Pumpkin Cake Roll: Best Easy Autumn Dessert

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

Description

A moist, stable pumpkin sponge cake rolled with a tangy cream cheese filling and cinnamon sugar swirl. This easy autumn dessert is make-ahead friendly and visually stunning.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1/2 cup (120g) canned pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Extra confectioners’ sugar for dusting (optional)
  • Chopped pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the parchment. Place a clean, lint-free kitchen towel flat on the counter.
  2. In an electric mixer, beat eggs and granulated sugar on medium-high speed for 5-7 minutes until pale, fluffy, and reaching the ‘ribbon stage’.
  3. Reduce mixer speed to low. Add pumpkin puree, vegetable oil, and vanilla extract. Mix just until combined.
  4. Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a separate bowl.
  5. Gently fold dry ingredients into wet batter in two additions using a silicone spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bang pan gently on counter to release air bubbles.
  7. Bake for 12-15 minutes until cake springs back to the touch and edges pull away from pan.
  8. Immediately run a knife around edges. Flip cake onto the kitchen towel. Peel off parchment paper.
  9. While still warm, roll the cake tightly with the towel inside, starting from a short end. Let cool completely in this rolled shape (30-45 minutes).
  10. While cake cools, beat cream cheese, confectioners’ sugar, and 1 teaspoon vanilla until smooth.
  11. Mix melted butter, brown sugar, and 1 teaspoon cinnamon in a small bowl.
  12. Unroll the cooled cake. Spread cream cheese filling evenly, leaving a small border. Sprinkle cinnamon sugar mixture over the filling.
  13. Carefully roll the cake back up without the towel. Use the towel to guide the roll if needed.
  14. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
  15. Dust with extra powdered sugar and slice with a hot knife for clean cuts.

Notes

Roll the cake while it is still warm to prevent cracking. Use full-fat brick cream cheese, not spreadable. Ensure baking powder is fresh. For cleaner slices, dip a sharp knife in hot water between cuts. Do not freeze the finished cake roll as the cream cheese filling may become grainy.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 24
  • Sodium: 180
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 5

Keywords: pumpkin cake roll, cinnamon pumpkin dessert, autumn baking, fall recipes, cream cheese filling, jelly roll pan, easy dessert, make-ahead dessert

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Find it online: https://homedinnerideas.com/fall-cinnamon-pumpkin-cake-roll-best-easy-autumn-dessert/