Fall Pumpkin Spice Roll Cake Recipe

“`html

There is something truly magical about the Fall Pumpkin Spice Roll Cake Recipe that makes it an absolute must-make during the cozy autumn months. This delightful dessert combines a tender, spiced pumpkin-infused cake rolled snugly with a luscious cream cheese filling, creating a beautiful spiral of flavors and textures that will instantly transport you to pumpkin patch bliss. It’s the perfect balance of warm spices, rich pumpkin flavor, and creamy sweetness wrapped up in one stunning treat that’s guaranteed to impress family and friends at any fall gathering.

Ingredients You’ll Need

Gathering just the right ingredients is key to nailing this Fall Pumpkin Spice Roll Cake Recipe. Each component plays an essential role in delivering the cake’s soft texture, vibrant color, and irresistible flavor that make every bite unforgettable.

• 1 cup all-purpose flour: Provides the perfect structure without weighing the cake down, ensuring a light, tender crumb.
• 1/2 tsp baking powder: Adds gentle lift to make the cake springy and soft.
• 1/2 tsp baking soda: Reacts with the pumpkin to keep the cake moist and fluffy.
• 1 tsp ground cinnamon: A classic warming spice that gives the cake its scented depth.
• 2 tsp pumpkin pie spice blend: A cozy mix of spices that captures the essence of fall in every bite.
• 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
• 3 large eggs: Bind the ingredients together while adding richness and stability.
• 1-1/4 cups granulated sugar: Sweetens the cake just right without overpowering the spices.
• 1 cup canned pumpkin puree: The star ingredient that lends moisture, color, and that unmistakable pumpkin taste.
• 1 tsp vanilla extract: Adds a smooth, fragrant note that rounds out the flavor.
• 1/4 cup powdered sugar (for dusting towel): Prevents sticking when rolling the cake without affecting texture.
• 8 oz cream cheese, at room temperature: Creates a silky, tangy filling that complements the pumpkin perfectly.
• 1/4 cup salted butter, softened: Adds creaminess and richness to the filling.
• 1 tsp vanilla extract (for filling): Enhances the filling’s flavor with a subtle warmth.
• 1/8 tsp ground cinnamon (for filling): Gives a gentle hint of spice in the luscious cream cheese.
• Pinch sea salt (for filling): Balances sweetness and heightens the flavor complexity.
• 3 cups powdered sugar (for filling): Sweetens and thickens the cream cheese filling to the perfect consistency.

How to Make Fall Pumpkin Spice Roll Cake Recipe

Step 1: Prepare the Pan and Towel

First things first, preheat your oven to 375°F (190°C) to get it nice and hot for baking. Line a 13×17-inch jelly roll pan with parchment or wax paper, lightly greasing it with butter or nonstick spray for easy cake release. Then, sprinkle 1/4 cup of powdered sugar generously on a large tea towel—this little trick is crucial because it keeps the cake from sticking when you roll it later on.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt—a blend of dry ingredients that form the fragrant backbone of the cake. In another bowl, beat the eggs and granulated sugar until the mix is pale and thick—this is where the magic starts for a light sponge. Next, mix in the pumpkin puree and vanilla extract until everything is combined into a luscious batter ready to be combined with the dry mix.

Step 3: Combine and Bake the Cake

Carefully fold the dry ingredients into the wet, being mindful to mix until just combined—you want to keep that batter airy without overworking it. Spread the batter evenly in the prepared pan, leaving a slight border for neat edges. Bake for 14 to 15 minutes, or until the cake looks set and springs back gently when you press it with a fingertip.

Step 4: Roll the Cake in the Sugared Towel

Once out of the oven, immediately invert the cake onto the powdered sugar-dusted towel, peeling off the parchment. Roll the cake up with the towel starting from a short edge. This keeps the cake from cracking and forms the iconic spiral shape. Let it cool completely while you whip up the creamy filling.

Step 5: Make the Cream Cheese Filling

Beat softened butter until fluffy, then add cream cheese and beat until silky and smooth. Stir in vanilla extract, sea salt, and a dash of cinnamon for that perfect pumpkin complement. Gradually add powdered sugar, mixing after each addition, until the filling is thick, sweet, and spreadable—the ideal balance to contrast the spiced cake.

Step 6: Fill, Roll, and Chill the Pumpkin Roll

Carefully unroll the cooled cake and spread the cream cheese filling evenly but gently across the surface, almost to the edges. Re-roll the cake (this time without the towel) as tightly as you can while keeping it beautiful and intact. Place it seam side down on a plate and chill in the refrigerator for at least an hour to let the filling set and flavors meld.

Step 7: Serve the Pumpkin Roll

After chilling, slice the roll with a sharp serrated knife into neat rounds. Feel free to dust the top with a little extra powdered sugar for that perfect finishing touch. I love serving this dessert chilled because it holds its shape beautifully and every bite tastes like a little slice of autumn happiness.

How to Serve Fall Pumpkin Spice Roll Cake Recipe

Garnishes

Dressing up this cake is a joy in itself! A simple dusting of powdered sugar on top adds a delicate snow-like effect that looks as lovely as it tastes. For extra flair, sprinkle finely chopped toasted pecans or a light drizzle of caramel sauce to complement the pumpkin and spice flavors beautifully.

Side Dishes

The Fall Pumpkin Spice Roll Cake Recipe pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for extra indulgence. For drink pairings, warm apple cider or a creamy chai latte make lovely companions that echo the cozy spice notes of the cake.

Creative Ways to Present

Try slicing the roll into petite servings and serving them on individual dessert plates with swirls of whipped cream and a sprinkle of cinnamon for an elegant touch. You can also create a festive platter by arranging slices with fresh cranberries and sprigs of rosemary for a dash of autumnal color and contrast.

Make Ahead and Storage

Storing Leftovers

This Fall Pumpkin Spice Roll Cake Recipe keeps beautifully in the refrigerator for up to 4 days when wrapped tightly with plastic wrap or stored in an airtight container. Keeping it chilled maintains the cake’s moist texture and keeps that luscious cream cheese filling perfectly firm.

Freezing

You can freeze this pumpkin roll for up to 2 months—wrap it snugly in plastic wrap, then a layer of foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator and it will taste just as fresh and delightful as the day you made it.

Reheating

Since this is a delicately spiced cake with a perishable cream cheese filling, I recommend serving it chilled rather than reheating. If you prefer it only slightly less cold, let it sit at room temperature for about 15 minutes before slicing and serving for the perfect texture.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just be sure to cook and puree the fresh pumpkin beforehand and drain any excess moisture to keep the cake batter from becoming too wet.

What if I don’t have pumpkin pie spice?

Simply make your own blend with cinnamon, nutmeg, ginger, and cloves or allspice. It’s easy to adjust to your taste, and homemade blends are often more vibrant.

How can I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm on the powdered sugar-dusted towel helps the cake bend gently without cracking. Rolling tightly but gently is the secret to that perfect spiral.

Can I make this recipe dairy-free?

Yes! Substitute dairy-free cream cheese and vegan butter to make the filling, and ensure all other ingredients fit your dietary needs. The texture might vary slightly but will still be delicious.

Is this recipe suitable for a large gathering?

You can easily double the ingredients and bake in two pans or in batches. Just make sure to use the right size pans to achieve a similar thickness and rolling ease.

Final Thoughts

This Fall Pumpkin Spice Roll Cake Recipe is one of those special desserts that brings warmth and joy to any autumn occasion. From the first bite, you’ll appreciate the careful balance of spices, moist pumpkin cake, and dreamy cream cheese filling. Trust me, once you try it, it quickly becomes a favorite to turn to for cozy family dinners or festive gatherings. Give it a go—you’ll be savoring fall on your plate in no time!

“`

Print