As the leaves turn vibrant shades of orange and gold, there’s a magic in the air that beckons comfort and warmth. This Fall Pumpkin Spice Roll Cake is more than just a dessert; it’s an invitation to savor the joy of autumn gatherings, reminding us of cozy evenings spent with loved ones and the aromatic essence of spiced pumpkins wafting through the kitchen. Just one slice, and your heart will feel as cozy as an oversized sweater.
Why make this recipe
This Pumpkin Spice Roll Cake combines the delightful flavors of fall with a beautiful, elegant presentation that is sure to impress your family and friends. It’s a recipe that captures the essence of the season, wrapping you in layers of sweet pumpkin goodness, with just the right amount of spice. Plus, who can resist the creamy filling of spiced cream cheese that brings every bite together? Making this cake is an opportunity to create sweet memories, whether you’re celebrating a holiday or simply welcoming the change of season.
How to make Fall Pumpkin Spice Roll Cake
Let’s gather that cozy vibe together as we roll up our sleeves and get started on this delightful cake!
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar, for dusting towel
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Directions:
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it hang over the edges for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 13-15 minutes, or until the cake springs back when lightly touched in the center.
- While the cake is baking, prepare a clean kitchen towel by dusting it with the powdered sugar.
- Once the cake is done, immediately run a spatula around the edges to loosen it. Invert the cake onto the prepared towel, peel off the parchment paper, and roll it up tightly in the towel, starting from the short end. Allow it to cool completely while in the towel.
- In the meantime, make the filling by beating together the cream cheese, softened butter, vanilla extract, ground cinnamon, sea salt, and powdered sugar until smooth and creamy.
- Once the cake is completely cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll it back up carefully and transfer it to a serving platter.
- Dust with additional powdered sugar before slicing.
How to serve Fall Pumpkin Spice Roll Cake
Serve this delightful roll cake at room temperature, accompanied by a warm cup of chai or coffee, and watch your loved ones’ faces light up with joy. It’s perfect for gatherings, holiday celebrations, or any cozy afternoon with friends. Garnish with a sprinkle of cinnamon or some toasted pecans for an added touch of elegance!
How to store Fall Pumpkin Spice Roll Cake
Store any leftovers in an airtight container in the fridge for up to four days, but I doubt it will last that long! You can also cover it tightly with plastic wrap to keep it moist and flavorful.
Tips to make Fall Pumpkin Spice Roll Cake
- Make sure your eggs are at room temperature for better volume when whipped, creating a lighter cake.
- Keep an eye on the baking time—overbaking can lead to a dry cake, so check for doneness a minute or two early.
- If you’re feeling adventurous, add chopped nuts or even chocolate chips to the batter for a fun twist!
Variations
Feel free to swap the pumpkin puree with sweet potato or butternut squash puree if you want a different flavor profile. You can also experiment with flavored extracts like almond or maple to add another layer of warmth to the cake.
FAQs
-
Can I make this cake ahead of time?
Yes! The cake can be made a day in advance. Just wait until it’s completely cooled before wrapping it in plastic wrap and storing it in the fridge. -
Can I freeze the Pumpkin Spice Roll Cake?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge before serving. -
Is there a dairy-free alternative for the cream cheese filling?
Yes! You can use a dairy-free cream cheese alternative and coconut oil instead of butter for a fabulous non-dairy variation.
As the cozy embrace of fall envelops you, let every slice of this Pumpkin Spice Roll Cake remind you of the warmth and love found in the simple moments spent with those who mean the most. Bake, share, and enjoy every delightful bite!
Fall Pumpkin Spice Roll Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, letting it hang over the edges for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 13-15 minutes, or until the cake springs back when lightly touched in the center.
- While the cake is baking, prepare a clean kitchen towel by dusting it with the powdered sugar.
- Once the cake is done, immediately run a spatula around the edges to loosen it. Invert the cake onto the prepared towel, peel off the parchment paper, and roll it up tightly in the towel, starting from the short end. Allow it to cool completely while in the towel.
- In the meantime, make the filling by beating together the cream cheese, softened butter, vanilla extract, ground cinnamon, sea salt, and powdered sugar until smooth and creamy.
- Once the cake is completely cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll it back up carefully and transfer it to a serving platter.
- Dust with additional powdered sugar before slicing.