Hey there, bakers! Get ready to fall head over heels for this Fall Pumpkin Spice Roll Cake. Seriously, if autumn had a signature dessert, this would be it! I’m Daniel, and I started Reciqa because, for me, cooking has always been about more than just what’s on the plate. It’s that warm, fuzzy feeling of comfort, the joy of connecting with loved ones, and those sweet memories we make around the table. That’s exactly what I wanted to share here – simple, delicious recipes that bring people together and make you feel good. This pumpkin roll cake is pure autumn magic, perfect for those cozy evenings or when you need a little something special. It’s all about creating those joyful, nourishing food experiences that just make life a bit sweeter.
Why You’ll Love This Fall Pumpkin Spice Roll Cake
Seriously, this Fall Pumpkin Spice Roll Cake is a total game-changer for your autumn baking! It’s got that perfect balance of cozy spices and creamy sweetness that just screams fall. Plus, it looks absolutely gorgeous when you slice into it, making it feel super fancy without all the fuss. Trust me, it’s a winner every single time.
- It’s surprisingly easy to whip up, even on a weeknight!
- The spiced pumpkin cake and tangy cream cheese filling are pure autumn bliss.
- It’s a showstopper that’ll wow everyone at your next get-together.
Quick and Easy Autumn Dessert
You know what I love most? That this recipe is totally doable! It comes together pretty fast, meaning you can have a delicious, homemade autumn treat without spending your whole afternoon in the kitchen. Perfect for when that craving hits hard!
Perfectly Spiced Flavor Profile
Oh, the smell alone! This cake is packed with cinnamon, pumpkin pie spice, and that lovely warmth from the pumpkin. It’s not too sweet, not too spicy – just perfectly balanced. It’s like a cozy hug in cake form, honestly.
A Crowd-Pleasing Treat
Picture this: a beautiful swirled cake, all dressed up with a simple dusting of powdered sugar. It looks so impressive, right? It’s fantastic for holidays, potlucks, or just a weekend treat. Everyone always asks for the recipe!
The Essential Ingredients for Your Fall Pumpkin Spice Roll Cake
Alright, let’s talk about what makes this Fall Pumpkin Spice Roll Cake so darn good. It’s all about quality ingredients and getting them just right. You’ll see we’ve got two main players here: the cake itself, which is super moist and full of that classic fall flavor, and the creamy filling that just melts in your mouth. Don’t skimp on the cream cheese and butter needing to be at room temperature – that’s super important for getting that filling perfectly smooth and luscious. Trust me, these simple things make all the difference!
For a Moist and Flavorful Pumpkin Cake
This is where all that cozy autumn flavor comes from! We’ve got your basic cake stuff like flour, baking powder, baking soda, and salt, but the stars are definitely the spices. A good teaspoon of cinnamon and a generous two teaspoons of pumpkin pie spice blend is key. And of course, you need that pure pumpkin puree – make sure it’s not pumpkin pie filling! Using real pumpkin gives us moisture and that gorgeous color. Three large eggs and a good cup and a quarter of sugar make it sweet, plus a splash of vanilla extract to round things out.
For the Creamy Cream Cheese Filling
Oh, this filling! It’s so simple but so dreamy. You’ll need 8 ounces of cream cheese that’s been sitting out so it’s nice and soft – no lumps allowed! Same goes for the 1/4 cup of salted butter; let it get nice and soft, too. A teaspoon of vanilla is a must, and just a tiny pinch of cinnamon and salt to really make the cream cheese flavor pop. Then, we’ll whip in about 3 cups of powdered sugar until it’s beautifully smooth and spreadable.
Step-by-Step Guide to Crafting Your Fall Pumpkin Spice Roll Cake
Alright, let’s get this gorgeous Fall Pumpkin Spice Roll Cake made! It might sound fancy, but trust me, breaking it down makes it totally manageable. We’ll start with the cake itself, get it baked up just right, then do that crucial rolling step while it’s warm. Then we whip up that dreamy filling and put it all together. Don’t worry, I’ll walk you through every bit of it!
Preparing the Pumpkin Cake Batter
First things first, let’s get that oven preheated to 375°F (190°C). Grab your jellyroll pan – that’s the big, flat rectangle one, about 13×17 inches – and line it with parchment paper. Give it a little grease too, just to be safe. Now, for the dry stuff: in a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate, bigger bowl, beat your eggs and granulated sugar together until they get all pale and thick – like, a good couple of minutes with a mixer. Then, beat in that canned pumpkin puree and the vanilla. Gently fold the dry ingredients into the wet until it’s just combined. Seriously, don’t overmix!
Baking and Rolling the Cake
Now, spread that lovely pumpkin batter evenly into your prepared pan. Pop it into the oven and bake for about 14 to 15 minutes. You’ll know it’s ready when the cake springs back lightly when you gently touch it. Okay, this next part is super important: as soon as it comes out of the oven, you need to flip it! Grab a clean, large tea towel, and generously sprinkle it all over with powdered sugar. Carefully turn the hot cake out onto that sugared towel. Gently peel off the parchment paper – it should come off pretty easily. Now, starting from one of the shorter sides, gently roll the cake up *with* the towel inside. Place it on a wire rack and let it cool down completely. This is what gives it that perfect spiral shape without cracking!
Creating the Luscious Cream Cheese Filling
While the cake is cooling, let’s make that amazing filling! Grab your mixer, and beat the softened butter until it’s nice and fluffy. Then, add in your softened cream cheese and beat until it’s super smooth – no lumps, please! Stir in the vanilla extract, a tiny pinch of cinnamon, and a pinch of salt. Gradually add in the powdered sugar, mixing until everything is combined and wonderfully creamy. You want it thick enough to spread but still easy to work with.
Assembling and Chilling Your Fall Pumpkin Spice Roll Cake
Once your cake is totally cool – and I mean *completely* cool, otherwise the filling will melt right off – carefully unroll it. Gently spread that luscious cream cheese filling all over the cake, going almost to the edges. Now, the fun part: re-roll the cake, this time *without* the towel, trying to get it nice and tight into a spiral. Place it seam-side down on your serving plate. Pop the whole thing in the fridge for at least an hour. This chilling step is key for letting the flavors meld and making it super easy to slice beautifully.
Tips for Fall Pumpkin Spice Roll Cake Success
Making a beautiful Fall Pumpkin Spice Roll Cake is totally achievable, even if you’ve never rolled a cake before! A few little tricks can make all the difference between a cracked mess and a showstopper. Don’t stress if it’s not perfect the first time; mine certainly wasn’t! The taste is what really matters, and this cake is delicious no matter what.
Achieving the Perfect Roll
The absolute key is rolling the cake *while it’s still hot* from the oven. Seriously, don’t wait for it to cool down too much! Rolling it up with that powdered sugar-dusted towel helps it keep its shape without tearing. Gently peel off the parchment paper right after you flip it onto the towel, then roll away. It might feel a little delicate, but the heat makes it flexible. Let it cool completely in the rolled shape.
Frosting Application and Slicing
Make sure that cake is *completely* cool before you even think about spreading the filling. Warm cake + cold filling = a melty disaster! Spread the cream cheese filling evenly, leaving a tiny border so it doesn’t squish out too much when you re-roll. For slicing, use a sharp serrated knife. A gentle sawing motion works best. Wipe the knife clean between slices if you want those super neat layers to show off!
Frequently Asked Questions about Fall Pumpkin Spice Roll Cake
Got questions about whipping up this delicious Fall Pumpkin Spice Roll Cake? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little doubts you might have.
Can I make the Fall Pumpkin Spice Roll Cake ahead of time?
You bet! You can bake the cake layer and make the filling a day ahead. Just keep them covered separately in the fridge. Assemble the whole roll right before you plan to serve it, or up to a few hours before chilling.
What is the best way to store leftover Fall Pumpkin Spice Roll Cake?
Keep any leftover slices wrapped snugly in plastic wrap or in an airtight container in the refrigerator. It stays wonderfully moist for about 3-4 days. Honestly though, it rarely lasts that long!
Can I substitute the cream cheese in the filling?
While cream cheese is really what makes this filling special, you could try using mascarpone cheese for a similar richness. Just make sure it’s at room temperature. Other substitutes might change the texture quite a bit, so stick with cream cheese if you can!
Why did my Fall Pumpkin Spice Roll Cake crack?
Cracking usually happens if the cake is overbaked, cooled too much before rolling, or rolled too tightly. Baking it just until it springs back, rolling it while still warm with the towel, and letting it cool completely *in the rolled shape* before filling and re-rolling usually does the trick!
Nutritional Information for Fall Pumpkin Spice Roll Cake
Here’s an approximate nutritional breakdown for a single serving of our delicious Fall Pumpkin Spice Roll Cake. Remember, these numbers can vary a bit depending on the specific ingredients you use and how you prepare it. It’s a treat, so enjoy every bite!
| Serving Size | 1 slice |
| Calories | 350 kcal |
| Sugar | 35 g |
| Sodium | 150 mg |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Unsaturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Protein | 5 g |
| Cholesterol | 60 mg |
Enjoy Your Delicious Fall Pumpkin Spice Roll Cake!
I really hope you give this Fall Pumpkin Spice Roll Cake a try! It’s one of those recipes that just brings a smile to my face, and I bet it will for you too. If you make it, I’d absolutely love to hear what you think! Drop a comment below, let me know how it turned out, or share your favorite part. Seeing your creations makes my day!
Print
Ultimate Fall Pumpkin Spice Roll Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This Fall Pumpkin Spice Roll Cake is a delightful dessert perfect for autumn. It features a moist pumpkin cake rolled with a creamy cream cheese filling, offering a perfect balance of spice and sweetness.
Ingredients
- For the pumpkin cake:
- 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
- For the cream cheese filling:
- 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
Instructions
- Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment paper and grease it. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat eggs and granulated sugar until pale and thick (about 2 minutes). Beat in pumpkin puree and vanilla extract.
- Gently stir the dry ingredients into the wet ingredients until just combined. Spread batter evenly onto the prepared pan. Bake for 14-15 minutes, or until the cake springs back when touched.
- Immediately turn the hot cake out onto the sugared towel. Gently peel off parchment paper. Roll the cake and towel together from the short side. Let cool completely on a wire rack.
- In a mixer bowl, beat softened butter until fluffy. Add cream cheese and beat until smooth. Add vanilla and salt, then gradually add powdered sugar and cinnamon, beating until combined.
- Carefully unroll the cooled cake. Spread cream cheese filling evenly over the top. Gently re-roll the cake without the towel into a tight spiral. Place seam-side down on a serving plate and chill for at least 1 hour.
- Slice the chilled pumpkin roll with a sharp serrated knife and serve. Dust with additional powdered sugar if desired.
Notes
- Dusting the towel with powdered sugar helps prevent sticking.
- Rolling the cake while hot ensures a good spiral.
- Chilling the roll makes it easier to slice and improves texture.
- Serve chilled for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
