As the leaves swirl in hues of gold and crimson, there’s something magical about baking with pumpkin spice that instantly warms the soul. This Fall Pumpkin Spice Roll Cake is my go-to dessert for cozy gatherings, wrapping all the delightful flavors of autumn in a light, fluffy cake. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is wonderfully easy to follow, yet appears impressively elaborate—perfect for impressing guests or satisfying your sweet tooth. With creamy, dreamy cream cheese frosting nestled within, it’s not only an eye-catching centerpiece but also a crowd-pleaser that keeps everyone coming back for another slice. Are you ready to fill your kitchen with enticing aromas and create a dessert that captures the spirit of the season? Let’s dive in!
Why Is This Cake a Must-Bake?
Simplicity, this recipe is easy enough for even novice bakers, making it accessible to everyone. Aromatic, the scent of pumpkin spice fills your home, creating a cozy atmosphere perfect for fall gatherings. Impressive, with its beautiful presentation, it’s a showstopper that will wow your guests. Indulgent, the rich cream cheese filling adds a delightful, melt-in-your-mouth experience that complements the fluffy cake perfectly. Versatile, this dessert pairs beautifully with a warm cup of spiced chai tea or a scoop of vanilla ice cream for an extra treat. Make this and watch it disappear, leaving everyone craving more!
Fall Pumpkin Spice Roll Cake Ingredients
For the Cake
• Pumpkin Puree – Adds moisture and flavor; use “100% pure pumpkin” or make your own from roasted sugar pumpkin.
• All-Purpose Flour – Provides structure; no direct substitutions unless a gluten-free blend is used.
• Granulated Sugar – Sweetens the cake; natural sweeteners like coconut sugar may alter texture and sweetness.
• Baking Powder – A leavening agent; ensure it’s fresh for optimal rising.
• Baking Soda – A leavening agent that works with acidic ingredients; also ensure it’s fresh.
• Ground Cinnamon – For traditional fall flavor; you can replace it with a homemade spice blend if necessary.
• Pumpkin Pie Spice – Adds a cozy autumn flavor; feel free to substitute with your own mix of spices.
• Salt – Enhances flavor; use sea salt for a richer taste.
• Eggs – Provide richness and stability; substitute with flax eggs for a vegan option.
• Vanilla Extract – Adds depth of flavor; can be omitted, but it enhances taste.
For the Filling
• Cream Cheese – Essential for the filling; substitute with mascarpone for a different flavor profile.
• Butter – Adds creaminess and richness; use vegan butter for a dairy-free version.
• Powdered Sugar – Sweetens the filling for a smooth texture; avoid using granulated sugar as a substitute.
With these delightful ingredients, you are just a step away from creating a show-stopping Fall Pumpkin Spice Roll Cake that will melt your heart and fill your home with the essence of autumn!
Step‑by‑Step Instructions for Fall Pumpkin Spice Roll Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). While it warms, prepare a 15×10-inch jellyroll pan by lining it with parchment paper, ensuring it covers the bottom and sides. This will help your delicate Fall Pumpkin Spice Roll Cake release smoothly after baking.
Step 2: Dust the Towel
Next, take a clean kitchen towel and generously dust it with powdered sugar. This step is crucial to prevent the warm cake from sticking when you roll it later, so make sure to cover the area evenly. Set the towel aside and get ready for the batter.
Step 3: Mix the Dry Ingredients
In a medium mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Whisk these dry ingredients together until well blended, ensuring that every bite of your Fall Pumpkin Spice Roll Cake is infused with those warm, autumn flavors.
Step 4: Combine Wet Ingredients
In a separate large bowl, beat 3 large eggs and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture turns pale and thick—about 3-5 minutes. Then, gently blend in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract to enrich the flavors of your delightful cake.
Step 5: Incorporate the Dry Ingredients
Slowly fold the previously mixed dry ingredients into the wet mixture, using a spatula to combine them just until no streaks remain. Be cautious not to overmix as this could affect the texture of your Fall Pumpkin Spice Roll Cake. A light and fluffy batter is key!
Step 6: Bake the Cake
Spread the batter evenly in the prepared jellyroll pan. Use a spatula to ensure it’s smooth and even across the surface. Bake in the preheated oven for 14-15 minutes, or until the cake springs back when gently pressed. You want it to be light golden brown, indicating it’s perfectly baked.
Step 7: Roll the Cake
As soon as you take the cake out of the oven, invert it onto the prepared kitchen towel, peeling off the parchment paper. Starting from one short end, carefully roll the cake tightly within the towel while it’s still warm. This rolling technique helps the cake hold its shape. Allow it to cool completely on a wire rack.
Step 8: Prepare the Filling
While the cake cools, make the cream cheese filling. In a mixing bowl, beat 8 ounces of softened cream cheese and 2 tablespoons of softened butter until light and fluffy. Gradually add in 1 teaspoon vanilla extract and 1/4 teaspoon salt, mixing well before slowly incorporating 1-2 cups of powdered sugar until the filling reaches a smooth and spreadable consistency.
Step 9: Assemble the Cake
Once the cooled cake is unrolled, gently spread the cream cheese filling over the surface, ensuring even coverage. Carefully re-roll the cake without the towel, applying a gentle pressure to keep it tight. This creates a beautiful swirl of filling in your Fall Pumpkin Spice Roll Cake.
Step 10: Chill and Serve
Wrap the rolled cake in plastic wrap and refrigerate it for at least 1 hour. This chilling time allows all the flavors to meld beautifully and makes slicing easier. Before serving, feel free to dust the top with powdered sugar for an extra touch of elegance and enjoy your seasonal masterpiece!
What to Serve with Fall Pumpkin Spice Roll Cake
As the aroma of pumpkin spice fills your kitchen, consider these delightful pairings to create a truly memorable autumn meal experience.
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Spiced Chai Tea: The warm spices of chai echo the flavors of your cake, creating a comforting, fragrant beverage that enhances the cozy vibe.
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Coffee with Cream: The rich, bold flavors of coffee pair harmoniously with the sweetness of the cake, making for a classic and satisfying dessert duo.
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Vanilla Ice Cream: Creamy and cool, a scoop of vanilla ice cream adds a delightful contrast to the warm pumpkin spice roll cake, elevating the whole tasting experience.
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Hot Apple Cider: The fruity notes and spiced warmth of apple cider complement the cake’s flavors beautifully, enveloping you in the spirit of fall with every sip.
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Caramel Sauce Drizzle: A drizzle of warm caramel brings extra richness and a luscious texture that pairs wonderfully with the creamy filling, enhancing the indulgence.
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Cranberry Sauce: The tartness of cranberry sauce creates a refreshing balance to the sweetness of the cake, adding a vibrant splash of color and flavor to your plate.
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Whipped Cream Topping: Light and airy, a dollop of fresh whipped cream not only looks lovely but also adds a sumptuous creaminess that perfectly complements the dense cake.
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Pecan Pie Bites: For a delightful dessert spread, add small pecan pie bites; their nutty, sweet flavor will create a lovely contrast alongside the spiced cake.
Each of these pairings enhances the flavors of your Fall Pumpkin Spice Roll Cake, making for a cozy, inviting autumn gathering that’s sure to leave hearts and bellies full!
How to Store and Freeze Fall Pumpkin Spice Roll Cake
Fridge: Store your Fall Pumpkin Spice Roll Cake wrapped in plastic wrap in the refrigerator for up to 5 days. This keeps it moist and fresh while letting those autumn flavors deepen.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, making sure it’s airtight. It can be frozen for up to 3 months, preserving its delightful taste for later enjoyment.
Thawing: To enjoy your frozen cake, simply transfer it to the fridge for several hours or overnight to thaw slowly, ensuring it retains its delightful texture and flavor.
Reheating: If you prefer a warm treat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds—just enough to slightly soften the cream cheese filling!
Expert Tips for Fall Pumpkin Spice Roll Cake
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Warm Rolling: Roll your cake while it’s still warm to prevent cracking, ensuring a beautiful, intact roll when served.
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Room Temperature Filling: Be sure to let your cream cheese and butter come to room temperature for a smooth, creamy filling—this makes spreading a breeze.
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No Overmixing: Avoid overmixing the batter; fold gently to maintain the light, fluffy texture of your Fall Pumpkin Spice Roll Cake.
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Powdered Sugar Dusting: Generously dust the kitchen towel with powdered sugar to prevent the cake from sticking, ensuring a seamless roll.
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Chill for Ease: Allow your rolled cake to chill in the refrigerator for at least an hour before slicing. This makes cutting easier and enhances flavors!
Fall Pumpkin Spice Roll Cake Variations
Feel free to get creative and make this recipe your own with these delightful twists!
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to cater to gluten sensitivities. Your cake will be just as delicious!
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Nutty Crunch: Fold in 1/2 cup of chopped nuts (like walnuts or pecans) to the batter for an extra layer of texture. This crunch complements the soft cake perfectly.
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Sweet Potato Alternative: Try swapping pumpkin puree for sweet potato puree for a subtly different flavor that’s equally comforting and creamy.
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Vegan Option: For a plant-based version, substitute eggs with flax eggs and use plant-based cream cheese in the filling. It’s a fabulous way to enjoy the same great taste!
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Spiced Spectrum: Go beyond cinnamon and pumpkin spice! Experiment with nutmeg, ginger, or even a hint of cardamom for a unique flavor profile that brightens up your cake.
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Cozy Chocolate Twist: Fold in a handful of chocolate chips into the batter for an irresistible sweet surprise that pairs wonderfully with the pumpkin flavor.
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Flavorful Frosting: If you’re craving a different filling, try using whipped coconut cream instead of cream cheese. This provides a light, airy texture and a tropical twist!
For more delicious recipe ideas, check out the delightful Spring Roll Salad or for a sweet treat, try making my Oreo Cheesecake Indulge. Whichever variation you choose, you’re in for a treat!
Make Ahead Options
These Fall Pumpkin Spice Roll Cakes are perfect for busy home cooks looking to save time during the week! You can bake and roll the cake up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate to keep it fresh and moist. The cream cheese filling can also be prepared ahead of time—store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just re-roll the cake, spread the filling, and chill for at least an hour to allow the flavors to meld beautifully. This way, you’ll impress your guests with minimal last-minute effort, enjoying a slice of autumn bliss whenever you like!
Fall Pumpkin Spice Roll Cake Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! For the best flavor and texture, use “100% pure pumpkin” or make your own from roasted sugar pumpkin. Avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the intended taste of your cake.
How should I store my Fall Pumpkin Spice Roll Cake?
You’ll want to wrap your cake tightly in plastic wrap and store it in the refrigerator, where it’ll stay fresh for up to 5 days. Keeping it wrapped ensures it stays moist and delicious while letting those cozy fall flavors enhance over time.
Can I freeze this cake for later?
Very! This cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to keep it airtight. You can freeze it for up to 3 months. When you’re ready to enjoy, just transfer it to the fridge overnight to thaw gradually.
What if my cake cracks while rolling?
No worries! If you find that your cake cracks, it simply means it might have cooled too much or wasn’t rolled gently enough. A quick fix? Wrap the cake in a damp towel for a few minutes to warm it slightly, making it more pliable for easier rolling.
Are there any dietary considerations I should be aware of?
Certainly! For a vegan version, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) and use vegan butter and dairy-free cream cheese. Always check ingredient labels for potential allergens if you’re serving guests with dietary restrictions.
Can I add other ingredients or flavors to the cake?
Absolutely! Feel free to customize your Fall Pumpkin Spice Roll Cake. Adding nuts, raisins, or swapping out spices like nutmeg or allspice can elevate your flavor profile. It’s all about personal preference—let your creativity shine!
Fall Pumpkin Spice Roll Cake that Will Melt Your Heart
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jellyroll pan with parchment paper.
- Dust a clean kitchen towel generously with powdered sugar and set aside.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well blended.
- In a large bowl, beat eggs and sugar until pale and thick, then blend in pumpkin puree and vanilla.
- Fold the dry ingredients into the wet mixture until just combined.
- Spread the batter in the pan and bake for 14-15 minutes until lightly golden.
- Invert the cake onto the prepared towel and roll it tightly, allowing it to cool.
- Beat cream cheese and butter until fluffy, then add vanilla and salt, gradually mixing in powdered sugar.
- Spread the cream cheese filling over the cooled cake and re-roll gently without the towel.
- Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving.