When the leaves start to change color and the air turns crisp, it’s time for cozy treats that warm your heart. Fall brings an array of flavors, and one standout is the delightful and spicy pumpkin flavor. This Fall Pumpkin Spice Roll Cake is a delightful treat that captures the essence of autumn in each bite. Soft, moist, and wrapped around a creamy filling, this cake is perfect for gatherings, special occasions, or a sweet slice with your afternoon coffee.
Why Make This Recipe
This Fall Pumpkin Spice Roll Cake is not only delicious but also easy to make. The ingredients are simple and readily available. It’s a fantastic way to use canned pumpkin, giving you a chance to enjoy the flavors of fall without much fuss. This roll cake is visually appealing when sliced, showcasing the beautiful swirl of the filling.
Whether you are celebrating a seasonal holiday or simply want to indulge in a sweet treat, this cake is sure to impress everyone. Plus, it offers a unique twist compared to traditional cakes. The lightness of the roll cake along with the creamy filling creates a fantastic texture that everyone will love.
Finally, it can be made ahead of time and stored in the refrigerator, making it perfect for busy days. There’s nothing better than serving a homemade dessert that tastes like love wrapped in a roll.
How to Make Fall Pumpkin Spice Roll Cake
Making this Fall Pumpkin Spice Roll Cake isn’t complicated; it just requires a few steps. Follow along to see how easy it is to create this fall-inspired treat that everyone will adore.
Ingredients:
To gather all the essential components, you will need the following 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 (for filling)
- 1/8 tsp ground cinnamon (for filling)
- Pinch sea salt (for filling)
- 3 cups powdered sugar (for filling)
Directions:
Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This is an important step, ensuring your cake bakes evenly.
Prepare the Jelly Roll Pan: Take a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the paper to prevent the cake from sticking later.
Mix the Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set this mixture aside as you prepare the wet ingredients.
Beat the Eggs and Sugar: In a large mixing bowl, combine the eggs and granulated sugar. Beat them together for about 2-3 minutes until the mixture becomes pale and fluffy.
Fold in the Pumpkin: Gently fold in the pumpkin puree and 1 teaspoon of vanilla extract into the egg and sugar mixture. This will add moisture and flavor to your batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture. Use a gentle folding motion to combine them until just mixed. Be careful not to overmix, as this can make the cake dense.
Spread the Batter: Spread the batter evenly in the prepared jelly roll pan, making sure it reaches all corners.
Bake the Cake: Bake your cake in the preheated oven for about 15-20 minutes. You’ll know it’s done when it springs back when touched lightly.
Cool the Cake: Once baked, sprinkle a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel inside. This helps maintain its shape as it cools. Allow it to cool for about 30 minutes.
Prepare the Filling: In a mixing bowl, beat the cream cheese and softened butter together until smooth. Mix in the remaining vanilla extract, ground cinnamon, pinch of sea salt, and powdered sugar until you achieve a creamy consistency.
Unroll the Cake and Add Filling: After the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface.
Roll the Cake Back Up: Carefully roll the cake back up without the towel. Make sure it’s tight enough to hold together but not so tight that it squishes the filling out.
Chill Before Serving: Wrap the rolled cake in plastic wrap and place it in the refrigerator for at least 1 hour. This helps the flavors meld and makes it easier to slice.
Serve and Enjoy: Once chilled, slice the roll cake into pieces. Dust with extra powdered sugar on top if you desire, and serve with a warm beverage for a delightful treat.
How to Serve Fall Pumpkin Spice Roll Cake
Serving your Fall Pumpkin Spice Roll Cake is simple yet elegant. After slicing the roll into spiral pieces, arrange them on a beautiful platter. You might want to serve it with a light sprinkle of powdered sugar on top for visual appeal. A dollop of whipped cream on the side adds extra indulgence.
If you want to enhance the experience, pair your roll cake with a hot cup of coffee, tea, or a pumpkin spice latte. The warm flavors complement each other perfectly, enhancing the cozy feeling of fall.
This roll cake is not just a treat for yourself; it’s also ideal for gatherings with family and friends. Bring it to potlucks, birthdays, or even Thanksgiving dinners, and watch as everyone enjoys each flavorful bite.
How to Store Fall Pumpkin Spice Roll Cake
To store your Fall Pumpkin Spice Roll Cake properly, first make sure it is completely cooled. Once cooled and wrapped, you can keep it in the refrigerator for up to five days. The cool temperature will help maintain its freshness and flavor.
If you want to enjoy it later, consider freezing the cake. Wrap it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be frozen for up to two months. When you’re ready to enjoy it, simply let it thaw in the refrigerator overnight.
Tips to Make Fall Pumpkin Spice Roll Cake
Room Temperature Ingredients: Make sure the cream cheese and butter are at room temperature. This helps them blend much easier, resulting in a smooth filling.
Don’t Overmix the Batter: Overmixing can lead to a dense cake. Be gentle when combining the wet and dry ingredients.
Use Fresh Spices: Fresh spices will enhance the flavors greatly. If you can, buy whole spices and grind them yourself for the best taste.
Rolling Technique: While rolling the cake, do it gently but firmly. The towel helps, but you can also use wax paper if you don’t have a clean towel available.
Let It Chill: Chilling the cake helps to set the filling, making it easier to slice without making a mess.
Variation
While the classic Fall Pumpkin Spice Roll Cake is fabulous, there are ways to mix it up. For a chocolate twist, try adding cocoa powder to part of the flour mix for a chocolate pumpkin roll. You can also switch out the cream cheese filling for a different flavor, like maple or even a simple whipped cream.
For those who prefer a nutty touch, consider adding chopped pecans or walnuts to the filling for added crunch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to use cooked and pureed pumpkin. Drain off any excess moisture to avoid a soggy cake.
How can I make my roll cake easier to slice?
Chilling the cake after rolling it helps to firm up the structure, making it easier to cut into clean slices.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup for cup. Just check that the other ingredients are also gluten-free.
By following this detailed guide, you can confidently make a delicious Fall Pumpkin Spice Roll Cake that everyone will love. Enjoy the flavors of the season and share the joy of baking!
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 and lightly grease the paper.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set aside.
- In a large mixing bowl, combine the eggs and granulated sugar. Beat for about 2-3 minutes until pale and fluffy.
- Gently fold in the pumpkin puree and 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to wet ingredients, folding gently until just mixed.
- Spread the batter evenly in the prepared jelly roll pan.
- Bake in the preheated oven for 15-20 minutes, until it springs back when touched lightly.
- Sprinkle a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and roll the cake with the towel inside. Cool for about 30 minutes.
- Beat the cream cheese and softened butter together until smooth. Mix in the remaining vanilla extract, ground cinnamon, pinch of sea salt, and powdered sugar.
- Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Carefully roll the cake back up without the towel, ensuring it's tight but not too tight.
- Wrap the cake in plastic wrap and place in the refrigerator for at least 1 hour.
- Slice the roll cake into pieces, dust with powdered sugar, and serve with a warm beverage.