The aroma of pumpkin spice fills the air, ushering in the delightful essence of autumn. This Fall Pumpkin Spice Roll Cake is more than just a seasonal dessert; it’s a warm hug in dessert form, perfect for cozy gatherings with loved ones. With its fluffy texture and rich cream cheese frosting, this cake not only pleases the eye but also the palate, making it a guaranteed crowd-pleaser at any fall get-together. What I love most about this recipe is how effortlessly easy it is to whip up, allowing you to focus on enjoying time with family rather than stressing over the kitchen. Plus, its impressive appearance is sure to leave your guests in awe—without keeping you tied to the oven for hours. Ready to roll up something special this season? Let’s dive into the recipe!
Why Is This Pumpkin Spice Roll Cake Special?
Ease of Preparation: This delightful cake comes together in no time, using simple ingredients and straightforward steps.
Flavorful Autumn Vibes: Infused with warming spices like cinnamon and nutmeg, each slice transports you to a cozy fall setting.
Stunning Presentation: The beautiful swirl of cream cheese frosting makes it a showstopper on any table, impressing your guests at first glance.
Versatile Delight: Perfect with coffee or paired with vanilla ice cream, this dessert can be enjoyed any way you please.
Make-Ahead Friendly: You can prep it ahead of time, storing it in the fridge or freezer for easy serving when guests arrive or for family gatherings.
Get ready to wow your loved ones with a slice of this exquisite dessert that embodies the essence of the season!
Fall Pumpkin Spice Roll Cake Ingredients
For the Cake
• Pumpkin Puree – Use 100% pure pumpkin puree for rich flavor and moisture.
• Eggs – Ensure they are at room temperature for optimal mixing.
• Granulated Sugar – This key ingredient sweetens the cake beautifully, and substitutions are not recommended.
• All-purpose Flour – Provides structure; avoid substitutions unless gluten-free is needed.
• Baking Powder & Baking Soda – These leavening agents create a light and fluffy texture; check their freshness before use.
• Ground Cinnamon & Pumpkin Pie Spice Blend – Add delightful autumn flavors; adjust to your personal taste.
• Salt – Enhances flavor; sea salt is recommended for a finer taste.
For the Cream Cheese Filling
• Cream Cheese – Full-fat delivers the best richness, making it an essential element.
• Powdered Sugar – Sweetens the filling and is necessary for a smooth texture.
• Butter – Create a creamy filling with butter that’s at room temperature for easy blending.
• Vanilla Extract – Pure vanilla enhances the overall flavor wonderfully.
Optional Topping
• Powdered Sugar – A light dusting adds a beautiful finish just before serving.
Prepare to savor every bite of this delectable Fall Pumpkin Spice Roll Cake, perfect for your autumn gatherings!
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 heats up, take a 13×17-inch jellyroll pan and line it with parchment paper, giving it a light greasing as well. This preparation will ensure that your Fall Pumpkin Spice Roll Cake releases easily after baking, leaving you with a perfect canvas for rolling.
Step 2: Sprinkle the Towel with Sugar
Next, sprinkle a generous layer of powdered sugar onto a clean tea towel and set it aside. This clever trick will prevent your cake from sticking once it’s rolled up later. The powdered sugar also adds a delightful touch to the presentation of your finished dessert.
Step 3: Mix the Dry Ingredients
In a separate mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agents and spices. The result will be a well-flavored batter for your Fall Pumpkin Spice Roll Cake.
Step 4: Beat the Eggs and Sugar
In another bowl, beat together the room-temperature eggs and granulated sugar until the mixture becomes pale and fluffy. This process typically takes about 3-5 minutes. Once you’ve achieved this delightful texture, gently mix in the pumpkin puree and vanilla extract until everything is well incorporated.
Step 5: Combine the Wet and Dry Ingredients
Slowly fold the dry ingredient mixture into the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to a dense cake. When the batter for your Fall Pumpkin Spice Roll Cake looks nice and smooth, it’s ready to be spread into your prepared pan.
Step 6: Spread and Bake
Pour the batter into the jellyroll pan, using a spatula to spread it evenly while leaving a small border around the edges. Place the pan in your preheated oven and bake for 14-15 minutes. The edges should look lightly golden, and the center should spring back when gently touched.
Step 7: Roll the Cake
After baking, remove the cake from the oven and immediately turn it onto the prepared tea towel, allowing the parchment paper to face upwards. Start rolling the cake while it’s still warm, using the towel to assist. This step is crucial in achieving the perfect shape for your Fall Pumpkin Spice Roll Cake.
Step 8: Cool on a Wire Rack
Once rolled, set it aside to cool completely on a wire rack. Cooling is essential before adding the frosting; otherwise, the heat may cause it to melt, making it difficult to achieve a beautiful finish on your cake.
Step 9: Prepare the Cream Cheese Filling
While the cake cools, make the cream cheese filling. In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy—about 2-3 minutes. Slowly add in the powdered sugar and vanilla extract, beating until the mixture is airy and perfectly blended.
Step 10: Unroll and Fill
Once the cake has cooled completely, carefully unroll it and peel away the parchment paper. Spread the cream cheese filling evenly over the surface, ensuring it’s distributed all the way to the edges for maximum flavor in your Fall Pumpkin Spice Roll Cake.
Step 11: Re-roll and Chill
With the filling in place, re-roll the cake tightly, using the towel to help guide it. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set the cream cheese filling, making it easier to slice later.
Step 12: Serve with a Dusting
After chilling, remove the cake from the refrigerator and slice it into generous pieces. For an elegant finish, dust the top with additional powdered sugar just before serving. Your guests will be delighted by the beautiful presentation of your Fall Pumpkin Spice Roll Cake!
Fall Pumpkin Spice Roll Cake Variations
Feel free to add your personal touch to this delightful dessert and make it uniquely yours!
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Sweet Potato Twist: Swap pumpkin puree for sweet potato puree for a subtly different taste while keeping that comforting fall vibe.
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Nutty Delight: Stir in some chopped walnuts or pecans into the batter for added crunch, giving your cake a lovely texture and flavor contrast.
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Chocolate Chip Heaven: Fold in semi-sweet chocolate chips to introduce a sweet surprise in each bite. These little bits of heaven will truly elevate your cake!
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Extract Flavor Boost: Experiment with flavored extracts such as maple or almond in the cream cheese filling. A hint of maple will enhance the autumn essence beautifully.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to cater to gluten-sensitive guests. This way, everyone can relish this scrumptious treat.
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Spicy Kick: Add a dash of cayenne pepper or ground ginger for a hint of heat that pairs surprisingly well with the sweet and spicy notes of the cake.
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Coconut Cream Appeal: Use coconut cream instead of cream cheese for a dairy-free twist that adds a subtle tropical flavor, making it beautifully moist.
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Vegan Version: Replace eggs with flaxseed meal and use a dairy-free cream cheese alternative for a vegan version that still delights with those seasonal flavors.
Each variation offers a fresh take on this classic cake, ensuring that it remains a favorite during those cozy autumn gatherings. Whether you keep it traditional or experiment a little, your Fall Pumpkin Spice Roll Cake is sure to charm everyone around the table! Don’t forget to enjoy it alongside a steaming cup of spiced chai for a harmonious experience.
How to Store and Freeze Fall Pumpkin Spice Roll Cake
Fridge: Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 5 days. This helps preserve its moist texture and flavor.
Freezer: For longer storage, freeze the wrapped cake for up to 3 months. Ensure it’s well-sealed to prevent freezer burn.
Thawing: To enjoy your Fall Pumpkin Spice Roll Cake after freezing, thaw it in the fridge overnight or leave it at room temperature for a couple of hours before serving.
Reheating: If you prefer it slightly warm, microwave individual slices for about 10-15 seconds. Just be careful not to overheat, as it can dry out.
What to Serve with Fall Pumpkin Spice Roll Cake
The perfect side dishes and drinks will elevate your Pumpkin Spice Roll Cake into a seasonal feast to remember!
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Creamy Vanilla Ice Cream: A scoop of vanilla ice cream against the sweet and spiced cake creates a wonderful balance of flavors and textures.
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Hot Spiced Chai: The warm spices in chai complement the cake beautifully, enhancing the autumn experience with every sip.
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Whipped Cream: A light dollop of whipped cream adds a luxurious, airy contrast that pairs wonderfully with the rich cream cheese filling.
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Caramel Sauce: Drizzling caramel sauce over each slice adds a decadent sweetness that enhances the pumpkin flavors while adding a lovely visual appeal.
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Roasted Pecans: These provide a delightful crunch that contrasts perfectly with the softness of the cake, bringing an added layer of texture.
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Apple Cider: A glass of warm or chilled apple cider brings a fruity note that elevates the fall experience, enhancing the flavors in the roll cake.
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Decaf Coffee: Gentle coffee notes will round out the sweetness, allowing the spiced cake to shine brilliantly.
Let your guests indulge in this delightful pairing experience to make your fall gathering truly unforgettable!
Make Ahead Options
These delightful Fall Pumpkin Spice Roll Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake base up to 24 hours in advance by baking it, rolling it in a tea towel, and refrigerating it, making it easy to finish just before serving. The cream cheese filling can also be made in advance and stored in the fridge for up to 3 days. To serve, simply unroll the chilled cake, spread the filling, re-roll, and chill for about an hour. This way, your dessert remains just as delicious and impressive, allowing you to focus on enjoying time with loved ones!
Expert Tips for Fall Pumpkin Spice Roll Cake
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Roll While Warm: Start rolling the cake immediately after baking while it’s still warm to avoid cracking. This ensures a perfect spiral look.
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Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature to achieve a smooth filling without lumps in your cake.
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Powdered Sugar Trick: Dust the tea towel with powdered sugar to prevent the cake from sticking while rolling, ensuring a cleaner finish when serving.
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Mixing Caution: Avoid overmixing the batter, which can lead to a dense cake. Gently fold the dry ingredients into the wet mixture until just combined for the best texture.
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Chill for Clean Slices: After filling the rolled cake, refrigerate it for at least an hour. This helps set the cream cheese filling, making it easier to slice and serve beautifully.
Fall Pumpkin Spice Roll Cake Recipe FAQs
What type of pumpkin puree should I use?
Absolutely, for the best results, use 100% pure pumpkin puree. Avoid pumpkin pie filling, as it contains added spices and sugars that can alter the flavor and texture of your Fall Pumpkin Spice Roll Cake. You’ll find this type of puree in most grocery stores, usually in the canned goods section.
How should I store leftover cake?
To keep your Fall Pumpkin Spice Roll Cake fresh, wrap it tightly in plastic wrap or place it in an airtight container. It will stay delicious in the fridge for up to 5 days. This method preserves the cake’s moisture and flavor, making it just as delightful on day five as it is when freshly made!
Can I freeze the Fall Pumpkin Spice Roll Cake?
Yes! Freezing is a great option for your leftover cake. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight or at room temperature for a couple of hours before serving.
What can I do if my cake cracks while rolling?
Rolling the cake while warm is crucial to avoid cracks. If your cake does crack, don’t worry! You can still make it look beautiful by simply covering the crack with a bit more cream cheese filling or whipped cream when serving. Alternatively, you can trim the edges before slicing to achieve a more polished look.
Are there any dietary concerns I should be aware of?
This Fall Pumpkin Spice Roll Cake contains gluten and dairy. If you have gluten intolerance or a dairy allergy, consider using gluten-free flour and dairy substitutes like vegan cream cheese or almond milk-based butter. Adaptations can help ensure everyone can enjoy this autumn delight!
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer using fresh pumpkin, choose a sugar pumpkin (also known as pie pumpkin) for its sweet, dense flesh. Start by roasting it—cut the pumpkin in half, remove the seeds, and bake it at 350°F (175°C) for about 45 minutes or until soft. Scoop out the flesh, puree it, and use it just like canned pumpkin puree in your recipe. It adds a lovely, fresh flavor to your cake!
Delicious Fall Pumpkin Spice Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a 13x17-inch jellyroll pan with parchment paper.
- Sprinkle a generous layer of powdered sugar onto a clean tea towel and set it aside.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In another bowl, beat together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes.
- Gently mix in the pumpkin puree and vanilla extract.
- Fold the dry ingredient mixture into the wet mixture until just combined.
- Pour the batter into the jellyroll pan and bake for 14-15 minutes.
- Turn the cake onto the prepared tea towel immediately and roll it up while warm.
- Cool the rolled cake completely on a wire rack.
- Prepare the cream cheese filling by beating together the butter and cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until airy and blended.
- Unroll the cake and spread the cream cheese filling evenly.
- Re-roll the cake tightly, wrap in plastic wrap, and refrigerate for at least one hour.
- Slice the chilled cake and dust with powdered sugar before serving.
