Fall Pumpkin Spice Roll Cake Recipe

If you’re craving a dessert that perfectly captures the cozy essence of autumn, look no further than this Fall Pumpkin Spice Roll Cake. This delightful treat combines a tender, spiced pumpkin cake rolled up with a luscious cream cheese filling, creating the ultimate harmony of smooth, sweet, and warmly spiced flavors. Every bite wraps you in the comforting tastes of fall spices and pumpkin, making it not only a showstopper for holiday gatherings but also a personal favorite that feels like a warm hug on a chilly day.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each bringing its own magic to the Fall Pumpkin Spice Roll Cake. From the rich pumpkin puree to the cozy pumpkin pie spice blend, they work together to create a perfectly balanced cake with vibrant color and moist, tender texture.

• 1 cup all-purpose flour: Provides the structure for a soft but sturdy cake that holds its shape when rolled.
• 1/2 tsp baking powder: Gives a gentle lift so the cake stays light and airy.
• 1/2 tsp baking soda: Helps the cake rise and balance the acidity of the pumpkin.
• 1 tsp ground cinnamon: Adds warmth and sweet-spicy depth to the flavor.
• 2 tsp pumpkin pie spice blend: The heart of fall flavor, with hints of nutmeg, cloves, and allspice.
• 1/4 tsp salt: Enhances all the other flavors and balances sweetness.
• 3 large eggs: Bind the ingredients and contribute to the cake’s tender crumb.
• 1-1/4 cups granulated sugar: Sweetens the cake just right without overpowering the spices.
• 1 cup canned pumpkin puree: Provides moisture, color, and that unmistakable pumpkin essence.
• 1 tsp vanilla extract: Brightens the flavors and adds a lovely aromatic note.
• 1/4 cup powdered sugar (for dusting towel): Prevents sticking when rolling the cake, ensuring a smooth finish.
• 8 oz cream cheese (room temperature): For the luscious filling that balances spice with creamy sweetness.
• 1/4 cup salted butter (softened): Adds richness and silky texture to the filling.
• 3 cups powdered sugar: Sweetens the filling to perfection and gives it a smooth consistency.
• Pinch of sea salt: Enhances the cream cheese filling’s flavor complexity.
• 1/8 tsp ground cinnamon (in filling): A subtle nod to the pumpkin cake’s spice, tying it all together.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Start by preheating your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it with butter or nonstick spray—this ensures the cake releases easily. Next, sprinkle 1/4 cup of powdered sugar generously on a large tea towel laid flat on your countertop. This sugary towel will prevent the cake from sticking later and help you roll it smoothly.

Step 2: Mix the Dry and Wet Ingredients

Whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs with granulated sugar until the mixture is thick and pale. Then add the pumpkin puree and vanilla extract, blending just until combined. Gently fold the dry ingredients into the wet mixture, being careful not to overmix—you want that tender crumb!

Step 3: Bake the Cake

Pour the batter evenly into your prepared jellyroll pan, smoothing the top with a spatula. Bake for about 13 to 15 minutes, or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean. The cake should be just firm enough to roll without cracking.

Step 4: Roll the Cake in the Sugared Towel

While the cake is still hot straight out of the oven, carefully invert it onto the powdered sugar-dusted towel. Gently peel off the parchment paper, then starting from the short edge, roll the cake and towel together tightly but gently. Rolling it while warm helps create the classic spiral shape without cracks. Set the rolled cake aside on a wire rack to cool completely—your future creamy filling will thank you.

Step 5: Make the Cream Cheese Filling

In a mixing bowl, beat softened butter until fluffy. Add cream cheese and beat until smooth and lump-free. Then mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar one cup at a time, beating after each addition until the filling feels silky and spreadable. Stir in a dash of ground cinnamon for an extra touch of cozy spice that complements the pumpkin perfectly.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Once the cake is completely cooled, gently unroll it. Spread the prepared cream cheese filling evenly over the cake, leaving a little margin at the edges to prevent overflow. Carefully re-roll the cake (without the towel this time) into a tight spiral. Place it seam side down on a serving platter and pop it into the refrigerator for at least an hour—this chilling process helps the filling set and the cake slice neatly.

Step 7: Serve the Pumpkin Roll

When ready to serve, use a sharp serrated knife to cut the Fall Pumpkin Spice Roll Cake into slices. For an extra pretty touch, dust the top with powdered sugar. Chilled slices hold their shape beautifully and offer that perfect balance of creamy filling and tender, spiced cake with every bite.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

A simple dusting of powdered sugar transforms this roll cake into an elegant centerpiece. For festive flair, you can scatter chopped pecans or walnuts over the top, or add a few fresh cranberries or cinnamon sticks alongside each slice. Whipped cream or a drizzle of caramel sauce also pairs beautifully.

Side Dishes

This cake shines on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a warm cup of spiced chai tea. For brunch settings, serve alongside fresh fruit or a light, citrusy salad to balance the richness.

Creative Ways to Present

Try slicing the Fall Pumpkin Spice Roll Cake into thin roulade rounds for bite-sized treats at a party. Alternatively, layer slices with whipped cream and candied pecans to create a festive trifle. No matter how you present it, this cake’s beautiful spiral and inviting flavors will captivate your guests.

Make Ahead and Storage

Storing Leftovers

Wrapped tightly in plastic wrap and stored in the fridge, your leftover Fall Pumpkin Spice Roll Cake will stay fresh and moist for up to 4 days. Make sure it’s well covered to prevent it from absorbing other fridge odors.

Freezing

This pumpkin roll freezes beautifully. Wrap it securely in plastic wrap and then again in foil or place it in an airtight container. Freeze for up to 2 months. To thaw, transfer to the fridge overnight and slice chilled for the best texture.

Reheating

While this cake is typically served chilled, if you prefer it slightly warmer, let individual slices sit at room temperature for 15–20 minutes before serving. Avoid microwaving as it can affect the cream cheese filling’s texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth, then drain any excess moisture to avoid making the batter too wet. Canned pumpkin puree is typically consistent and convenient for best results.

What if I don’t have pumpkin pie spice blend?

No worries! You can substitute with a mix of ground cinnamon, nutmeg, cloves, and ginger to mimic the flavor. A blend of about 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/8 teaspoon ginger works well.

Why do I roll the cake while it is still warm?

Rolling the cake while warm prevents cracking by softening the cake layers. It also helps create a tight spiral which sets while the cake cools, making it easier to fill and roll again later.

Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure it contains xanthan gum or another binder to maintain the cake’s structure.

How thick should I spread the cream cheese filling?

A thin to moderate layer—about 1/4 inch thick—is perfect. You want enough filling for flavor and moisture without making the roll too bulky or difficult to re-roll.

Final Thoughts

There’s something truly special about a Fall Pumpkin Spice Roll Cake that brings out the best of autumn’s flavors in every tender swirl. Whether you’re baking for a holiday celebration or simply want to treat yourself to a slice of cozy comfort, this recipe is a guaranteed crowd-pleaser. Trust me, once you taste this spiced, creamy delight, you’ll be reaching for it all season long. Happy baking!

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