Why Make This Recipe

Fall Pumpkin Spice Roll Cake is a delightful treat that perfectly captures the essence of autumn. With its soft, spongy texture and warm spices, it not only tastes amazing but also creates a festive atmosphere in your kitchen. This dessert is ideal for holidays, family gatherings, or even a cozy evening at home. Plus, everyone loves the classic combination of pumpkin and cream cheese, making it a sure hit for guests and family alike.

How to Make Fall Pumpkin Spice Roll Cake

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
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar

Directions:

Preheat your oven to 375°F (190°C). Grease a 15x10x1 inch jelly roll pan and line it with parchment paper.
In a bowl, mix the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
In another large bowl, beat the eggs and granulated sugar until thick and pale in color. Add in the pumpkin puree and vanilla extract, mixing well.
Gradually add the flour mixture to the pumpkin mixture. Stir until just combined.
Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until a toothpick comes out clean.
While baking, prepare a clean kitchen towel by dusting it with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper and roll the cake with the towel, starting from the short end. Allow it to cool completely in this rolled shape.
To make the filling, beat together the cream cheese, softened butter, vanilla, ground cinnamon, and a pinch of sea salt. Gradually add the powdered sugar until smooth and creamy.
Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll it back up without the towel this time.
Dust the outside of the cake roll with additional powdered sugar before slicing and serving.

How to Serve Fall Pumpkin Spice Roll Cake

Slice the rolled cake into generous pieces and serve it on a platter. You can add a dollop of whipped cream on top or a sprinkle of cinnamon for extra flair. It pairs wonderfully with a cup of coffee or a glass of apple cider, making it a perfect fall dessert.

How to Store Fall Pumpkin Spice Roll Cake

To store the leftovers of your Fall Pumpkin Spice Roll Cake, wrap it tightly in plastic wrap or foil. Place it in the refrigerator for up to 5 days. For longer storage, you can freeze it. Just make sure to wrap it securely and place it in an airtight container; it can last up to 3 months in the freezer.

Tips to Make Fall Pumpkin Spice Roll Cake

Make sure your cream cheese is at room temperature to ensure a smooth filling.
Be careful not to overmix the batter as this can make the cake dense.
Keep the rolled towel handy while baking. It makes transferring and rolling the cake much easier.

Variation

You can change up the spices or add chopped nuts or chocolate chips to the batter if you like! Experiment with different flavors and fillings like maple cream cheese or even a chocolate ganache.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it is smooth and well-drained to avoid excess moisture.

2. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just fill it on the day you plan to serve.

3. How do I know when the cake is done baking?

The cake is done when the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.

Fall Pumpkin Spice Roll Cake