Fall Pumpkin Spice Roll Cake Recipe

If you are dreaming of cozy autumn flavors wrapped up in a tender, moist cake, the Fall Pumpkin Spice Roll Cake is exactly the treat you need. This beautiful dessert blends the warm spices of cinnamon and pumpkin pie spice with a soft pumpkin-infused sponge cake, all rolled around a luscious cream cheese filling. Each bite is a comforting celebration of fall, pairing perfectly with chilly evenings and festive gatherings. It’s not only a feast for the taste buds but also a lovely centerpiece that shows off the best of the season’s flavors.

Ingredients You’ll Need

To make the Fall Pumpkin Spice Roll Cake, you’ll need a handful of simple, classic baking ingredients that work harmoniously to create both the characteristic autumn color and the perfect texture. From the fragrant spices to the creamy filling, each component plays an essential role in turning ordinary ingredients into an extraordinary dessert.

• All-purpose flour: The base of the cake that ensures a delicate yet sturdy structure for rolling.
• Baking powder and baking soda: These leavening agents help the cake rise just enough to be fluffy without cracking.
• Ground cinnamon and pumpkin pie spice blend: Essential spices that deliver the signature warmth and nostalgic fall aroma.
• Salt: Enhances the flavors and balances the sweetness.
• Large eggs: Provide richness and contribute to the cake’s tender crumb.
• Granulated sugar: Sweetens the batter and helps with the cake’s texture.
• Canned pumpkin puree: Adds moisture, earthy sweetness, and that perfect pumpkin flavor.
• Vanilla extract: Rounds out the flavor profile beautifully.
• Powdered sugar: Used for dusting and sweetening the cream cheese filling.
• Cream cheese and salted butter: Together they create a rich, smooth filling with just the right balance of tang and sweetness.
• Sea salt: Adds depth to the cream cheese filling for a sophisticated taste.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Preheat your oven to 375°F (190°C) and get your jellyroll pan ready by lining it with parchment paper and greasing it lightly. The magic here is the powdered sugar-dusted towel: generously sprinkle powdered sugar on a large tea towel and set it aside. This little trick will keep your cake from sticking when it’s time to roll.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, combine your dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat the eggs and granulated sugar until thick and pale. Then mix in the pumpkin puree and vanilla extract until smooth. This two-part mixing ensures the spices are evenly distributed and the cake batter will have the perfect texture.

Step 3: Combine and Bake the Cake

Carefully mix the dry ingredients into the wet ingredients, stirring gently so you don’t overwork the batter. Spread it evenly into the prepared pan, leaving a small border for expansion. A quick bake at 375°F for about 14-15 minutes yields a golden, springy cake that’s just set and ready for the next step.

Step 4: Roll the Cake in the Sugared Towel

Right out of the oven, flip the hot cake onto the powdered sugar-covered towel and peel off the parchment paper. This is the moment where the cake becomes a roll—starting at the short side, roll the cake and towel together snugly. Let it cool completely in this shape on a wire rack. This rolling while hot and cooling this way helps the cake keep its shape beautifully without cracking.

Step 5: Make the Cream Cheese Filling

While the cake cools, whip up the luscious cream cheese filling. Beat softened butter until fluffy, then blend in cream cheese until smooth. Add vanilla, a pinch of sea salt, and a hint of cinnamon before folding in powdered sugar gradually. This filling perfectly balances tangy and sweet with a hint of spice that complements the pumpkin sponge wonderfully.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, leaving the edges bare to prevent overflow. Then re-roll the cake tightly but gently without the towel this time, placing it seam side down on a plate. Chill it for at least an hour—this resting time lets the filling set and makes slicing so much easier.

Step 7: Serve the Pumpkin Roll

When the cake is chilled and firm, slice it using a sharp serrated knife. Dust the top with a little powdered sugar for an elegant finish if you like. Serving the Fall Pumpkin Spice Roll Cake cold helps it maintain its shape and highlights the creamy filling while the pumpkin-spiced layers remain tender and flavorful.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Adding garnishes like a sprinkle of toasted pecans, a drizzle of caramel sauce, or even a few fresh cranberries can elevate the presentation and add an exciting contrast of flavors. Whipped cream spiked with a bit of cinnamon also complements the cake nicely and adds a fluffy texture.

Side Dishes

This dessert pairs wonderfully with a warm cup of spiced chai or a creamy latte. For a more indulgent experience, serve alongside vanilla ice cream or a scoop of cinnamon gelato. Even a fresh fruit compote, such as apple or pear, adds brightness that cuts through the richness of the cake.

Creative Ways to Present

For a stunning display, slice the Fall Pumpkin Spice Roll Cake and arrange the pieces in a spiral pattern on a large platter. Layer with thin apple slices or sprinkle edible gold dust for a festive touch. You can also turn it into mini individual servings by slicing into smaller rolls and plating with dollops of cream cheese frosting on the side.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or place it in an airtight container, then refrigerate. The cream cheese filling keeps the cake moist, but it’s best enjoyed within 3-4 days. This way, the flavors stay vibrant, and the texture remains perfectly soft.

Freezing

If you’d like to freeze the Fall Pumpkin Spice Roll Cake, wrap it securely in plastic wrap followed by a layer of foil to prevent freezer burn. It can be frozen for up to a month. Thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

Since the cake is best served chilled, reheating is usually not recommended. However, if you prefer a slightly softer texture, remove the cake from the fridge about 30 minutes before serving to let it come to room temperature gently.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, it needs to be cooked and pureed beforehand. Canned pumpkin puree is recommended for convenience and consistent moisture content to ensure the cake’s texture stays moist and tender.

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

You can easily make your own blend with cinnamon, nutmeg, ginger, and cloves. This allows you to customize the spice intensity, making the Fall Pumpkin Spice Roll Cake perfectly suited to your taste.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracking. Rolling too tightly or waiting until the cake cools completely before rolling can cause cracks.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different, but the Fall Pumpkin Spice Roll Cake will still be delicious.

Is the cream cheese filling very sweet?

The filling is sweet but balanced by the slight tang of cream cheese and the touch of salt. If you prefer less sweetness, you can reduce the powdered sugar slightly without compromising the overall flavor.

Final Thoughts

The Fall Pumpkin Spice Roll Cake is one of those unforgettable desserts that warm your heart and fill your home with the aroma of autumn. It combines simple ingredients in a way that feels both special and comforting. I truly hope you give this recipe a try—it has become a cherished favorite for every season’s gathering, and I’m confident it will bring joy to your table too.

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