As the leaves start to turn, a familiar warmth fills the air, beckoning us to embrace cozy gatherings and the enchanting aromas of fall spices. Today, I’ll share my cherished recipe for a Fall Pumpkin Spice Roll Cake, a delightful dessert that seamlessly marries pumpkin and warm spices with a luscious cream cheese filling. Not only is this cake a show-stopping centerpiece for any autumn celebration, but it’s also incredibly easy to whip up—making it a perfect choice for home chefs eager to impress. With a tender texture and festive flair, this cake is truly a crowd-pleaser for friends and family alike. So, are you ready to roll up your sleeves and dive into this seasonal treat? Let’s get started!
Why is this Pumpkin Spice Roll Cake special?
Irresistible Flavor: This cake is a fusion of warm pumpkin and cozy spices, offering a deliciously rich taste that embodies fall.
Showstopper Presentation: The beautiful spirals of cream cheese filling create a stunning visual that can easily steal the spotlight at any gathering.
Simplicity: Even novice bakers can succeed with this straightforward recipe, making it a great choice for those looking to impress without stress.
Versatile Treat: Pair it with coffee or spiced chai for a luxurious experience, or serve it alongside a scoop of vanilla ice cream for a sweet indulgence.
Crowd-Pleasing Delight: This light and fluffy dessert is sure to be a hit with family and friends, making it a fantastic addition to your holiday celebrations.
Fall Pumpkin Spice Roll Cake Ingredients
For the Cake
- Pumpkin Puree – Use 100% pure pumpkin, not pumpkin pie filling, for optimal flavor and moisture.
- All-Purpose Flour – Essential for structure; no substitutions recommended for the best texture.
- Granulated Sugar – Provides sweetness; can swap for brown sugar for a deeper flavor.
- Eggs – Crucial binding agent; do not substitute for the best texture.
- Baking Powder – Helps the cake rise perfectly.
- Baking Soda – Adds additional lift for a light cake.
- Ground Cinnamon – Infuses warm spice flavor characteristic of autumn.
- Pumpkin Pie Spice Blend – Enhances flavor; can be replaced with a mix of nutmeg, cloves, and allspice.
- Salt – Balances sweetness and enhances flavor.
For the Cream Cheese Filling
- Unsalted Butter – Adds richness; ensure it’s at room temperature for easy mixing.
- Cream Cheese – Provides the creamy filling; opt for full-fat for best results and ensure it’s softened.
- Vanilla Extract – Elevates overall flavor.
- Powdered Sugar – Sweetens and thickens the cream cheese filling perfectly.
Step‑by‑Step Instructions for Fall Pumpkin Spice Roll Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). While it’s heating up, prepare a 13×17” jellyroll pan by lining it with parchment paper. This step ensures your cake won’t stick, allowing for a smooth release once it’s baked. Visualize the pan ready and waiting as your pumpkin spice roll cake starts to take shape.
Step 2: Prepare the Towel
Dust a large tea towel with powdered sugar and set it aside. This will help prevent the warm cake from sticking when you roll it up. The sugar will create a nice barrier, making for easy handling later. Position the towel nearby, ready for the soft, fluffy cake that’s about to emerge from the oven.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Blend them until fully combined, which will contribute to the rich, autumnal flavor of your Fall Pumpkin Spice Roll Cake. Set this bowl aside, and admire the warm spices mingling together in perfect harmony.
Step 4: Mix Wet Ingredients
In a separate bowl, beat together the eggs and granulated sugar until the mixture is pale and thick, about 3-4 minutes. Once well-combined, gently fold in the pumpkin puree and vanilla extract. You want a smooth, creamy consistency, which will form the delightful base of your cake, bursting with fall flavors.
Step 5: Combine Mixtures
Carefully add the dry ingredient mixture to the wet mixture, gently folding them together until just blended. Be cautious not to overmix, as this can affect the light texture of the cake. You should see a beautiful batter formed, with hints of cinnamon and pumpkin swirling together, promising a delectable treat.
Step 6: Bake the Cake
Spread the batter evenly in the prepared jellyroll pan, smoothing it out for an even bake. Place it in the oven for 14-15 minutes, or until the cake is set and springs back when gently touched. Your kitchen will be filled with the comforting scent of pumpkin and spices as it bakes to perfection.
Step 7: Roll the Cake
Once baked, quickly turn the cake out onto the prepared powdered sugar-dusted tea towel. Carefully roll the cake up from the short end while it’s still warm, keeping the towel layered between the cake and the filling. This rolling technique is crucial for creating the perfect shape of your Fall Pumpkin Spice Roll Cake.
Step 8: Cool the Cake
Allow the rolled cake to cool completely on a wire rack while still wrapped in the tea towel. This process ensures that the cake maintains its shape and texture, while preventing cracks once unrolled. As it cools, your anticipation builds for the rich cream cheese filling that will soon grace its surface.
Step 9: Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add in the vanilla extract and powdered sugar, continuing to beat until the filling is light and fluffy. The luscious cream cheese mixture will beautifully complement the spiced cake, inviting everyone to indulge.
Step 10: Unroll and Fill the Cake
Unroll the cooled cake carefully, taking care not to tear it, and spread the prepared cream cheese filling evenly across the surface. Make sure to leave a small margin at the edges for easy rolling. This step is essential for achieving a stunning spiral of cream cheese within your Fall Pumpkin Spice Roll Cake.
Step 11: Re-Roll the Cake
Gently re-roll the cake without the towel, starting from the short end once again, ensuring that the delicious filling stays tucked inside. Once rolled, place the cake seam-side down on a serving platter. This final shape promises a delightful presentation while hiding the succulent cream cheese filling within.
Step 12: Chill the Cake
Cover the rolled cake with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling allows the flavors to meld and the filling to set, ensuring that each slice presents beautifully with its inviting spiral. After resting, your Fall Pumpkin Spice Roll Cake will be ready for slicing and serving.
Fall Pumpkin Spice Roll Cake Variations
Feel free to explore new flavor horizons and make this pumpkin spice roll cake your own with delightful variations!
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Chocolate Ganache: Replace the cream cheese frosting with a rich chocolate ganache for a decadent twist. The contrast of flavors adds a delightful surprise.
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Sweet Potato Swap: Substitute the pumpkin puree with sweet potato for a different taste experience. It offers a subtle sweetness while maintaining that cozy autumn vibe.
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Nutty Crunch: Add chopped walnuts or pecans to the cake batter for added texture and crunch. The delightful contrast between the fluffy cake and crunchy nuts is simply irresistible.
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Spiced Up: Increase the amount of pumpkin pie spice for an intensified flavor. This adjustment will make your cake even more aromatic, perfect for spice lovers.
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Dairy-Free Delight: Use vegan cream cheese and plant-based butter to create a dairy-free version of the cream filling. This makes the recipe more inclusive without sacrificing flavor.
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Maple Syrup Sweetener: Swap granulated sugar for maple syrup in the filling for a hint of natural sweetness and an added depth of flavor. This twist is sure to please maple enthusiasts!
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Citrus Zest: Incorporate a teaspoon of orange or lemon zest into the batter for a refreshing citrus note that brightens up the richness of the cake.
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Mini Roll Cakes: Create individual mini rolls by spreading the batter into smaller jellyroll pans. These adorable treats are perfect for gatherings or to enjoy with friends.
While you’re exploring these variations, why not serve them alongside a delicious slice of Bake Blueberry Cheesecake or pair them with a warm cup of coffee or even a scoop of delectable High Protein Pancake? Each option complements the dessert beautifully, enhancing your autumn experience!
Expert Tips for Fall Pumpkin Spice Roll Cake
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Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature before mixing. This helps create a smooth filling without lumps, crucial for your Fall Pumpkin Spice Roll Cake.
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Avoid Overmixing: When combining the dry and wet ingredients, mix just until blended. Overmixing can lead to a dense cake rather than the light, fluffy texture we aim for.
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Roll While Warm: Roll the cake while it’s still warm to avoid cracking. This technique also helps maintain its shape and ensures a beautiful spiral when unrolled.
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Use Powdered Sugar: Dust the tea towel with powdered sugar before rolling the cake. This prevents sticking and makes it easier to handle when forming your Fall Pumpkin Spice Roll Cake.
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Chill for Best Results: Chill the rolled cake for at least 1 hour before slicing. This step ensures the filling sets properly and each slice reveals a stunning spiral of cream cheese.
What to Serve with Fall Pumpkin Spice Roll Cake
As the aroma of spices fills your kitchen, consider these delightful pairings that complement the comforting flavors of your pumpkin spice roll cake.
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Coffee: The rich, bold flavors of a warm cup of coffee perfectly balance the sweetness of the cake and enhance its cozy spices.
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Spiced Chai Tea: This fragrant tea brings warmth with its blend of spices, echoing the flavors in the cake for a harmonious pairing.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a luscious chill against the warm spices, creating a delightful contrast.
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Candied Pecans: These sweet and crunchy nuts provide a delightful texture and nutty flavor that marries beautifully with the soft cake.
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Caramel Sauce: Drizzling warm caramel sauce over slices of cake adds an extra layer of sweetness, making each bite a decadent treat.
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Maple Syrup: A splash of maple syrup contributes a wonderful depth of flavor that complements the sweetness of the cream cheese filling.
Embrace the spirit of autumn by serving these delicious options with your Fall Pumpkin Spice Roll Cake, transforming it into a heartwarming feast for family and friends.
How to Store and Freeze Fall Pumpkin Spice Roll Cake
Fridge: Store your Fall Pumpkin Spice Roll Cake in an airtight container in the fridge for up to 5 days. This keeps it fresh, and ready to enjoy anytime.
Freezer: If you’d like to save it for later, wrap the cake tightly in plastic wrap and aluminum foil before freezing. It can stay delicious for up to 3 months.
Thawing: When ready to serve, thaw the cake overnight in the fridge to maintain its fluffy texture.
Reheating: If preferred, serve slices slightly warmed in the microwave for about 10-15 seconds for an ooey-gooey experience.
Make Ahead Options
This Fall Pumpkin Spice Roll Cake is an excellent choice for meal prep, allowing you to savor its deliciousness without the last-minute rush. You can prepare the cake itself up to 24 hours in advance; simply bake and roll it, then let it cool completely on a wire rack before wrapping it tightly in plastic wrap and refrigerating. The cream cheese filling can also be made ahead; just keep it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, unroll the cake, spread the chilled filling, and re-roll it. Chill for an additional hour to ensure it holds its shape, and you’ll have a stunning dessert ready with minimal effort!
Fall Pumpkin Spice Roll Cake Recipe FAQs
What type of pumpkin should I use for the cake?
Absolutely! Use 100% pure pumpkin puree, not pumpkin pie filling. This will give your Fall Pumpkin Spice Roll Cake the rich flavor and moisture it needs for that cozy autumn taste.
How should I store the pumpkin spice roll cake?
Store your Fall Pumpkin Spice Roll Cake in an airtight container in the fridge for up to 5 days. This will keep it fresh and delicious, ready for any last-minute cravings or gatherings!
Can I freeze the pumpkin spice roll cake?
Certainly! Wrap the un-sliced cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored frozen for up to 3 months. When you’re ready to serve, simply thaw it in the fridge overnight for the best texture.
What should I do if my cake cracks while rolling?
Don’t worry too much! If your cake cracks, it’s often due to rolling it when it’s too cool or overbaking. To troubleshoot, ensure to roll the cake while it’s still warm, and avoid overmixing the batter to keep it light and fluffy. If cracks appear, just cover them with the cream cheese filling when you assemble the cake, and no one will be the wiser.
Are there any dietary considerations I should keep in mind?
Yes, if you’re serving this cake to others, be aware of common allergens like wheat (from the flour) and dairy (from the cream cheese). You can try substituting gluten-free flour for those with gluten sensitivities. However, be cautious as it could alter the texture a bit.
How do I know when the cake is done baking?
You’ll want to bake the cake for about 14-15 minutes. Check for doneness by lightly pressing the center of the cake; it should spring back when touched. The edges should also start to pull away from the sides of the pan.
Fall Pumpkin Spice Roll Cake that Will Steal the Show
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare a 13x17” jellyroll pan with parchment paper.
- Dust a large tea towel with powdered sugar and set it aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, beat together the eggs and granulated sugar until pale and thick, then fold in pumpkin puree and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just blended.
- Spread the batter evenly in the prepared jellyroll pan and bake for 14-15 minutes.
- Turn the cake onto the prepared tea towel and roll it up from the short end while it’s warm.
- Allow the rolled cake to cool completely on a wire rack while wrapped in the tea towel.
- In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth, then gradually add in vanilla extract and powdered sugar.
- Unroll the cooled cake and spread the cream cheese filling evenly across the surface.
- Gently re-roll the cake without the towel and place it seam-side down on a serving platter.
- Cover the rolled cake with plastic wrap and chill in the refrigerator for at least 1 hour before serving.