Fall Pumpkin Spice Roll Cake Recipe

If you are craving the cozy flavors of autumn wrapped up in a beautiful, tender cake, this Fall Pumpkin Spice Roll Cake is an absolute must-try. This dessert brings together moist pumpkin-infused sponge cake with a luscious spiced cream cheese filling, rolled into an elegant spiral that looks as delightful as it tastes. Bursting with warm spices like cinnamon and pumpkin pie spice, this cake is perfect for chilly evenings, holiday celebrations, or any moment when you want a sweet treat that truly captures the spirit of the season. Once you make this Fall Pumpkin Spice Roll Cake, it’s sure to become one of your go-to fall desserts!

Ingredients You’ll Need

Every ingredient in this recipe is simple yet vital, coming together to deliver the perfect flavor, texture, and appearance for the Fall Pumpkin Spice Roll Cake. Each one plays a unique role, from adding moisture to contributing that signature pumpkin spice aroma, so having them ready is the best way to ensure baking success!

• 1 cup all-purpose flour: The base that keeps the cake tender and structured without weighing it down.
• 1/2 tsp baking powder: Helps the cake rise to light, fluffy perfection.
• 1/2 tsp baking soda: Works with the acidic pumpkin to create a soft crumb texture.
• 1 tsp ground cinnamon: Adds warm, sweet spice that defines the season.
• 2 tsp pumpkin pie spice blend: A magical mix of spices that brings out the classic fall flavor.
• 1/4 tsp salt: Enhances and balances the sweetness.
• 3 large eggs: Important for structure and richness.
• 1-1/4 cups granulated sugar: Sweetens the cake while helping it brown beautifully.
• 1 cup canned pumpkin puree: Provides moisture, natural sweetness, and that unmistakable pumpkin flavor.
• 1 tsp vanilla extract: Rounds out the flavor profile with warmth and depth.
• 1/4 cup powdered sugar (for dusting towel): Prevents sticking when rolling the cake.
• 8 oz cream cheese, room temperature: The star of the filling, offering creamy tanginess.
• 1/4 cup salted butter, softened: Adds richness and helps create a luscious frosting texture.
• 1 tsp vanilla extract (filling): Infuses the cream cheese filling with extra flavor.
• 1/8 tsp ground cinnamon (filling): A subtle spice note to complement the pumpkin.
• Pinch sea salt (filling): Enhances sweetness and balances flavors.
• 3 cups powdered sugar (filling): Sweetens and thickens the smooth cream cheese frosting.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Start by preheating your oven to 375°F (190°C) and prepare your baking setup. Line a 13×17 inch jelly roll pan with parchment or wax paper and lightly grease it to prevent sticking. Then generously dust a large tea towel with 1/4 cup powdered sugar. This powdered sugar crust on the towel is a clever trick to keep your cake from sticking when you roll it later, ensuring your beautiful spiral comes out perfectly.

Step 2: Mix the Dry and Wet Ingredients

Combine all dry ingredients — flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt — in one bowl. In another bowl, beat the eggs and granulated sugar until pale and thick, about 2 minutes, to incorporate air for a light texture. Add in the pumpkin puree and vanilla extract and mix until smooth. This careful preparation of wet and dry ingredients separately ensures an even, tender batter full of fall flavor.

Step 3: Combine and Bake the Cake

Gently fold the dry ingredients into the wet mixture, being careful not to overmix to avoid a dense cake. Spread the batter evenly into the prepared pan, leaving a slight border all around. Bake for 14 to 15 minutes until the surface is set and springs back when touched—this means it’s perfectly cooked and ready to roll.

Step 4: Roll the Cake in the Sugared Towel

Once the cake comes out of the oven, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper, then start rolling the cake and towel together from the short side while it’s still warm. Rolling the cake snugly helps develop those beautiful spirals and prevents cracking. Let the rolled cake cool completely on a wire rack before moving onto the next step.

Step 5: Make the Cream Cheese Filling

Beat softened butter until fluffy, then add cream cheese and continue beating until smooth. Mix in vanilla extract, a pinch of sea salt, and gradually add powdered sugar, beating well between additions. Finish by folding in a whisper of cinnamon, which perfectly accents the pumpkin flavors without overpowering. This rich, creamy filling is the heart of the Fall Pumpkin Spice Roll Cake experience.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Gently unroll the cooled cake and spread the cream cheese filling evenly, almost to the edges to ensure every bite is delightful. Roll it back up—this time without the towel exactly as you did before—but tighter, so the filling creates a gorgeous spiral. Place the roll seam side down on a plate and chill in the fridge for at least an hour to set the filling and firm up the cake for perfect slices.

Step 7: Serve the Pumpkin Roll

Once chilled, use a sharp serrated knife to slice the cake into generous rounds. For a pretty finishing touch, dust the top with powdered sugar. Serving chilled not only makes cutting easier but also enhances the flavor by letting those spices and cream cheese harmonize beautifully on your palate.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Presenting this cake with the right garnishes elevates it from dessert to showstopper. A light dusting of powdered sugar adds a snowy elegance, while a sprinkle of chopped toasted pecans or walnuts brings crunch and a nutty dimension. For a splash of color, a few fresh cranberries or edible flowers add a festive touch that makes the cake pop on any table.

Side Dishes

Pair your Fall Pumpkin Spice Roll Cake with simple sides that complement rather than compete. A cup of warm chai tea or freshly brewed coffee with cinnamon sticks bring out the spices beautifully. For an indulgent twist, try serving with whipped cream or a scoop of vanilla bean ice cream for creamy contrast to the spiced cake.

Creative Ways to Present

If you want to surprise your guests, slice the roll into individual portions and serve them on pretty dessert plates lined with a drizzle of caramel sauce or a smear of spiced whipped cream. Another idea is to create a layered dessert jar, crumbling slices of the cake and alternating with cream cheese filling and toasted pecans for a deconstructed spin that’s fun to eat!

Make Ahead and Storage

Storing Leftovers

Leftover Fall Pumpkin Spice Roll Cake keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the texture of the cream cheese filling and prevents the cake from drying out. Always store it tightly covered to maintain freshness and prevent it from absorbing other fridge odors.

Freezing

You can freeze the whole roll tightly wrapped in plastic wrap and a layer of foil for up to 2 months. To freeze individual slices, wrap each piece separately in plastic wrap before placing in a freezer bag. Thaw frozen cake overnight in the refrigerator for best results, ensuring the texture and flavors remain just as luscious as freshly made.

Reheating

This cake is best enjoyed chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for 30 minutes before serving or give it a very brief zap (10–15 seconds) in the microwave just to take the chill off—do not overheat to avoid melting the filling.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just be sure to cook and puree fresh pumpkin until completely smooth and drained of excess moisture. The canned pumpkin puree is convenient, but fresh pureed pumpkin can add a delightful homemade touch.

Does the cake need to be baked in a jelly roll pan?

Using a jelly roll pan ensures your cake has the perfect thin layer for rolling. A similar-sized rimmed baking sheet will work, but avoid deep pans as they will make the cake too thick to roll properly.

What if my cake cracks when rolling?

A slight crack is normal and a sign that the batter is delicate and tender. Rolling while warm and rolling it snugly can minimize cracking. Also, a slow and gentle roll helps keep the cake intact.

Can I make the cream cheese filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and kept covered in the refrigerator. Bring it to room temperature and give it a quick whip before spreading for the best texture.

Is this recipe suitable for kids?

Definitely! The Fall Pumpkin Spice Roll Cake’s sweet, mellow spices and creamy filling make it a kid-friendly treat that’s both tasty and festive for family gatherings.

Final Thoughts

There’s something magical about a dessert that not only tastes fantastic but also looks stunning on any dessert table. The Fall Pumpkin Spice Roll Cake brings that magic to your kitchen with its moist, spiced cake and creamy, dreamy filling. It’s a wonderful way to celebrate fall or impress friends and family with a homemade creation that sings the flavors of the season. I can’t wait for you to try it and experience this warmly spiced delight yourself!

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