With the cool breeze of autumn wafting through the kitchen, it’s the perfect time to whip up something that embodies the essence of the season. Enter the Fall Pumpkin Spice Roll Cake—a delightful treat that brings warmth and nostalgia to any gathering. This recipe is not only a feast for the senses but also a crowd-pleaser that dazzles with its fluffy cake and creamy filling. Plus, it comes together quickly, making it a perfect option for those busy days when you crave a taste of homemade indulgence. Every bite offers a comforting blend of spices that evoke cozy memories, leaving everyone asking for seconds. So, are you ready to roll into the sweet world of pumpkin-spiced perfection? Let’s dive into this delicious journey together!
Why is Pumpkin Spice Roll Cake irresistible?
Irresistible Flavor: The warm spices and smooth pumpkin puree create a decadent flavor that transports you straight to fall.
Effortless Preparation: With just 20 minutes of prep time, you can whip this up even on your busiest days.
Stunning Presentation: This roll cake not only tastes divine, but its spiral design makes for a showstopping dessert at any gathering.
Versatile Delight: Whether it's a cozy family dinner or a festive party, this Fall Pumpkin Spice Roll Cake will surely impress and satisfy everyone's sweet tooth!
Comforting Texture: The combination of fluffy cake and creamy filling offers a delightful mouthfeel that will leave you craving more.
Fall Pumpkin Spice Roll Cake Ingredients
• Get ready to gather all the essentials for a delightful treat!
For the Cake
- All-purpose flour – A must for the perfect cake structure.
- Baking powder – Helps the cake rise beautifully.
- Baking soda – Balances acidity and adds fluffiness.
- Ground cinnamon – Infuses warm, aromatic flavor into the mix.
- Pumpkin pie spice blend – Elevates the pumpkin flavor with spice depth.
- Salt – Enhances the sweetness of the cake.
- Large eggs – Binds ingredients and adds moisture.
- Granulated sugar – Sweetens and lightens the texture of the cake.
- Pumpkin puree – Provides the signature fall flavor and moisture.
- Vanilla extract – A classic flavor enhancer for the cake.
For the Filling
- Cream cheese (room temperature) – Makes for creamy, dreamy filling.
- Unsalted butter (room temperature) – Adds richness to the filling.
- Vanilla extract (for filling) – Complements the cream cheese perfectly.
- Sea salt (a pinch) – Balances sweetness and enriches flavor.
- Powdered sugar (for filling) – Sweetens the filling and achieves a smooth texture.
For Dusting
- Powdered sugar – A light dusting adds an elegant finish to your cake.
This Fall Pumpkin Spice Roll Cake is sure to become a cherished recipe in your home, capturing the essence of autumn in every delightful slice!
Step‑by‑Step Instructions for Fall Pumpkin Spice Roll Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 375°F (190°C). While it’s warming, line a 13x17” jellyroll pan with parchment or wax paper. Lightly grease the paper to ensure easy removal later. This step is crucial for achieving the perfect roll, so don’t skip it!
Step 2: Prepare the Towel
Generously sprinkle ¼ cup of powdered sugar onto a large, clean tea towel. This sugary layer will prevent the cake from sticking once rolled and give a delightful finish once it’s served. Set this prepared towel aside while you mix your ingredients.
Step 3: Mix Dry Ingredients
In a medium-sized bowl, whisk together ¾ cup of all-purpose flour, 1 teaspoon each of baking powder and baking soda, and 1 teaspoon each of ground cinnamon and pumpkin pie spice blend with ½ teaspoon of salt. Ensure the mixture is well blended, then set it aside to await the wet ingredients.
Step 4: Beat Eggs and Sugar
In a separate bowl, beat 3 large eggs and 1 cup of granulated sugar together until the mixture becomes pale and thick, which should take about 2 minutes. This step incorporates air into the batter for a light, fluffy texture in your Fall Pumpkin Spice Roll Cake.
Step 5: Add Pumpkin and Vanilla
Next, mix in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract with the egg-sugar mixture. Stir carefully until all ingredients are fully incorporated, creating a smooth and rich base for your cake.
Step 6: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix. You want the batter for your Fall Pumpkin Spice Roll Cake to be fluffy and airy, which will allow it to rise beautifully in the oven.
Step 7: Spread the Batter
Pour the cake batter into the prepared jellyroll pan, spreading it evenly with a spatula. Leave a ¼-inch border around the edges to give the cake room to expand while baking. This even layer is essential for a uniform roll.
Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 14-15 minutes, or until the cake springs back lightly when touched. Visual cues include a lightly golden top and the gentle aroma of baked spices filling your kitchen.
Step 9: Roll the Cake
Once baked, remove the cake from the oven and immediately turn it out onto your prepared powdered sugar-dusted towel. Peel off the parchment paper and roll the cake tightly with the towel while it’s still warm to help it retain its shape.
Step 10: Cool the Cake
Allow the rolled cake to cool completely on a wire rack. This cooling process is crucial as it sets the shape and makes the cake easier to fill later. Let it rest for at least 30 minutes so it doesn’t become soggy.
Step 11: Prepare the Filling
While the cake is cooling, prepare the cream cheese filling. In a bowl, beat 8 ounces of room-temperature cream cheese and ¼ cup of unsalted butter until fluffy. This will create a wonderfully creamy texture to complement your Autumn-inspired treat.
Step 12: Add Flavors to the Filling
Mix in 1 teaspoon of vanilla extract and a pinch of sea salt into the filling. Gradually add 2 cups of powdered sugar, mixing well after each addition until the mixture is smooth and deliciously sweet. This creamy filling will elevate your Fall Pumpkin Spice Roll Cake.
Step 13: Unroll and Fill the Cake
When the cake has cooled completely, carefully unroll it from the towel. Spread the cream cheese filling evenly over the top of the cake, ensuring every inch is covered. This step is what will make each slice irresistibly moist and flavorful.
Step 14: Re-roll the Cake
Re-roll the cake (without the towel) into a tight spiral, ensuring the filling stays inside. Place the seam side down on a serving plate. Refrigerate the rolled cake for at least 1 hour to firm up and make slicing easier.
Step 15: Slice and Serve
Finally, using a serrated knife, slice the chilled Fall Pumpkin Spice Roll Cake into even pieces. Dust with additional powdered sugar if desired for a beautiful and sweet finish. Present this delightful cake proudly, and watch everyone savor its warmth and flavor!
Fall Pumpkin Spice Roll Cake Variations
Feel free to make this delightful cake your own with these easy variations that will excite your palate!
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Gluten-Free: Swap the all-purpose flour with a gluten-free blend for a delicious, celiac-friendly version. If you use this alternative, also ensure your baking powder is gluten-free.
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Dairy-Free: Use vegan cream cheese and dairy-free butter substitute to create a scrumptious filling that everyone can enjoy. This keeps your cake rich without the dairy!
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Extra Spices: Add a pinch of ginger or nutmeg to the dry ingredients for an extra layer of warmth and zest. These spices can elevate the flavor profile and spice up your classic favorite.
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Nutty Crunch: Fold in chopped pecans or walnuts into the filling to add a lovely crunch. The contrasts in texture will make every bite a delightful surprise.
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Pumpkin Spice Mix-Up: Experiment with different spice blends such as chai or apple pie spice to give your cake a unique twist every time. The variety not only keeps things interesting but also broadens your flavor horizons.
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Creamy Chocolate Swirl: Melt some chocolate and swirl it into the cream cheese filling before spreading it on the cake. This heavenly combination offers indulgent chocolate flavor that complements the pumpkin perfectly.
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Healthier Sweetener: Substitute granulated sugar with coconut sugar or maple syrup for a more natural sweetness. This subtle swap can give your cake a lovely caramel note while making it feel a bit lighter.
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Add a Zing: Incorporate some orange zest into the filling for a citrusy kick that brightens up the flavors. It adds a refreshing contrast that enhances the sweetness of the cake beautifully.
Enjoy these delicious twists, and don't forget to share your variations! If you're looking for an alternative dessert that can also impress, check out this Cream Cheese Filled Pumpkin Muffins recipe. They’re a quick, handy treat that’s just as delicious!
Make Ahead Options
These Fall Pumpkin Spice Roll Cakes are perfect for meal prep enthusiasts! You can prepare the cake base up to 24 hours in advance. Simply bake and roll the cake, then allow it to cool completely before wrapping it tightly in plastic wrap and refrigerating. The cream cheese filling can also be made a few days ahead; just store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, unroll the cake, spread the filling, and re-roll it. Chill for at least 1 hour before serving. With these strategies, you’ll have a delicious and beautifully presented dessert ready without the last-minute rush!
What to Serve with Fall Pumpkin Spice Roll Cake
Indulging in the warmth of pumpkin spice invites the perfect opportunity to create a complete autumn-inspired meal.
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Creamy Mashed Potatoes: The buttery, velvety texture provides a delightful contrast to the cake's airy fluffiness.
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Honey-Glazed Carrots: Sweet and tender carrots brighten the plate, echoing the spiced notes of the cake while adding a pop of color.
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Roasted Brussels Sprouts: Their crispy exterior and earthy flavor lend a savory balance, making every bite harmonious with the cake's sweetness.
Warm flavors and seasonal ingredients create a symphony of comfort on your table. These sides highlight the essence of fall while celebrating the delightful pumpkin spice roll cake perfectly!
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Warm Apple Cider: As a refreshing drink, it complements the spices and adds an inviting aroma to your table, perfect for cozy gatherings.
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Vanilla Ice Cream: A smooth scoop on the side melts beautifully into each slice, enhancing the creaminess of the cake's filling.
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Ginger Snap Cookies: Their spicy crunch not only pairs well but also brings a fun texture-filled contrast alongside your dessert.
Tips for the Best Fall Pumpkin Spice Roll Cake
Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature before mixing for a smooth, creamy filling that spreads easily.
Watch the Baking Time: Avoid overbaking the cake. It should spring back when lightly touched. Overbaking can lead to a dry cake, ruining your Fall Pumpkin Spice Roll Cake.
Gentle Rolling: Roll the cake carefully while it’s still warm, as it is more pliable. This prevents cracks and maintains the perfect spiral shape.
Cool Completely: Let the cake cool entirely before adding the filling. This step prevents the filling from melting and maintains the roll's structure.
Don’t Skip the Dusting: Generously dust the towel with powdered sugar to prevent sticking. This will ensure the outer layer looks perfect when served!
Use a Serrated Knife: For clean slices, use a serrated knife, which will help maintain the beautiful swirl of your Fall Pumpkin Spice Roll Cake.
How to Store and Freeze Fall Pumpkin Spice Roll Cake
Fridge: Store leftovers in an airtight container for up to 3 days to keep it fresh and moist.
Freezer: For longer storage, wrap the rolled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months.
Thawing: When you're ready to enjoy your Fall Pumpkin Spice Roll Cake, thaw it in the fridge overnight before serving.
Reheating: If desired, slice and gently warm individual pieces in the microwave for about 10-15 seconds for a delightful treat.
Fall Pumpkin Spice Roll Cake Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! For the best flavor, use 100% pure pumpkin puree—either canned or homemade. Canned pumpkin is convenient and ensures consistency, but if you’re feeling adventurous, you can roast and puree your own pumpkins for an even fresher taste.
How long can I store leftovers of the cake?
Very! Leftovers of the Fall Pumpkin Spice Roll Cake can be stored in an airtight container in the fridge for up to 3 days. Make sure to check for any visual cues like dark spots, which might indicate spoilage.
Can I freeze the Fall Pumpkin Spice Roll Cake?
Absolutely, freezing is a great option! To freeze, wrap the rolled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, just thaw it in the fridge overnight for the best texture.
What if my cake cracks while rolling?
No worries! If the cake cracks, it’s typically because it wasn't rolled gently enough or wasn't warm enough. To fix this, simply fill it as you normally would and don’t worry about the cracks; they can be covered with frosting or dusted powdered sugar!
Is this recipe suitable for people with dairy allergies?
If you're looking to accommodate dairy-free preferences, you can substitute the cream cheese and butter with dairy-free alternatives available in most grocery stores. Just ensure that all alternate ingredients work together well, and you’ll create a deliciously unique version of the Fall Pumpkin Spice Roll Cake!
Should I let the cake cool completely before adding the filling?
Yes! It’s key to let the cake cool completely on a wire rack before unrolling and adding the cream cheese filling. This prevents the filling from melting and maintains the structure of the roll, ensuring each slice is perfect!
Fall Pumpkin Spice Roll Cake That’ll Warm Your Heart
Equipment
- Oven
- Jellyroll pan
- mixing bowls
- whisk
- spatula
- wire rack
- Serrated knife
- Tea towel
Ingredients
For the Cake
- ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice blend
- ½ teaspoon Salt
- 3 large Large eggs
- 1 cup Granulated sugar
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
For the Filling
- 8 ounces Cream cheese (room temperature)
- ¼ cup Unsalted butter (room temperature)
- 1 teaspoon Vanilla extract (for filling)
- a pinch Sea salt
- 2 cups Powdered sugar (for filling)
For Dusting
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a 13x17” jellyroll pan with parchment paper and lightly grease it.
- Sprinkle ¼ cup of powdered sugar onto a clean tea towel and set aside.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, beat eggs and sugar until pale and thick, about 2 minutes.
- Mix in pumpkin puree and vanilla extract until fully incorporated.
- Fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly in the prepared pan, leaving a ¼-inch border.
- Bake for 14-15 minutes until the cake springs back lightly when touched.
- Turn the cakes onto the powdered sugar-dusted towel and roll tightly while warm.
- Cool the rolled cake on a wire rack for at least 30 minutes.
- In a bowl, beat cream cheese and butter until fluffy. Add vanilla, sea salt, and powdered sugar, mixing until smooth.
- Unroll the cake and spread the cream cheese filling evenly over the top.
- Re-roll the cake tightly without the towel and refrigerate for at least 1 hour.
- Slice with a serrated knife and dust with powdered sugar before serving.
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