As the leaves turn golden and a crisp chill fills the air, I find myself craving the warm spices that define autumn. One afternoon, I stumbled upon an idea that would transform my seasonal obsession into an irresistible dessert: the Fall Pumpkin Spice Roll Cake. Imagine a fluffy, tender cake infused with the cozy flavors of cinnamon and nutmeg, elegantly rolled around a luscious cream cheese filling—absolutely perfect for those cozy gatherings or a special family dinner.
This isn’t just any cake; it’s a warming embrace in dessert form. Surprisingly easy to whip up, this roll cake will impress your guests and become a staple in your fall baking repertoire. Whether you’re looking to brighten up a potluck table or simply satisfy your sweet tooth, this delightful treat is sure to bring a touch of seasonal joy into your kitchen. So, roll up your sleeves and let’s dive into making a dessert that captures all the flavors of fall!
Why will you love this Fall Pumpkin Spice Roll Cake?
Simplicity at its Finest: This delightful cake is surprisingly easy to prepare, making it perfect for bakers of all skill levels.
A Cozy Flavor Experience: Each bite showcases the sweet warmth of cinnamon and nutmeg, enveloped around a rich cream cheese filling that screams autumn.
Visually Stunning: The elegant roll shape adds a wow factor to your dessert table and is sure to impress your guests.
Versatile Options: Feel free to experiment with different fillings, such as chocolate or whipped coconut cream, for a fun twist!
Perfect Make-Ahead Delight: This cake can be made in advance and stored easily, allowing you to enjoy more time with family and friends during gatherings.
Enjoy this seasonal favorite warm or chilled, paired beautifully with a scoop of ice cream or a hot beverage!
Fall Pumpkin Spice Roll Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure to the cake. Substitution: Can use gluten-free flour blend for a gluten-free version.
• Baking Powder – Helps the cake rise.
• Baking Soda – Works with acidic ingredients for leavening.
• Ground Cinnamon – Adds warm spice flavor.
• Pumpkin Pie Spice Blend – Enhances pumpkin flavor with traditional spices. Note: can be substituted with a mix of nutmeg, allspice, and ginger if unavailable.
• Salt – Enhances flavor balance.
• Eggs – Provides moisture and structure.
• Granulated Sugar – Sweetens the cake.
• Pumpkin Puree – The main flavor component; use plain puree, not pie filling. Substitution: Homemade pumpkin puree can be used.
• Vanilla Extract – Adds depth of flavor.
For the Cream Cheese Filling
• Powdered Sugar – Sweetens and thickens the cream cheese filling.
• Cream Cheese – Provides rich and creamy filling. Ensure it’s at room temperature for smooth mixing.
• Butter – Adds richness to the filling. Must be softened to room temperature.
Get ready to create a delightful Fall Pumpkin Spice Roll Cake that will enchant your taste buds and elevate your seasonal celebrations!
How to Make Fall Pumpkin Spice Roll Cake
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Preheat oven: Set your oven to 375°F (190°C) and line a 13×17” jelly roll pan with parchment paper, giving it a light grease to ensure the cake comes out easily.
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Prepare your towel: Dust a clean tea towel with powdered sugar. This will help with the rolling process and prevent sticking.
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Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. This blend creates the flavorful base for your cake.
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Combine wet ingredients: In another bowl, beat the eggs and granulated sugar until the mixture is pale and fluffy; then add in the pumpkin puree and vanilla extract, mixing until well combined.
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Merge mixtures: Gently fold the dry ingredient mixture into the wet mixture. Be careful not to overmix, as you want to maintain a light and fluffy texture.
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Spread batter: Carefully pour and spread the batter evenly in the prepared pan, ensuring every corner is covered. Bake for 14-15 minutes or until the cake is set and springs back when lightly touched.
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Roll the cake: As soon as you take it out of the oven, turn the cake onto the prepared towel. Peel off the parchment paper and, using the towel, roll the cake tightly from one end while it’s still warm. Let it cool completely while rolled up.
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Make the filling: In a clean bowl, beat the softened butter until it’s fluffy. Add cream cheese and continue to beat until smooth, then mix in the powdered sugar and vanilla until fully combined.
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Unroll and fill: Once the cake is cooled, gently unroll it. Spread the cream cheese filling evenly over the cake, making sure to cover every inch.
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Re-roll Cake: Carefully re-roll the cake (without the towel) starting from the same end. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour before slicing to serve.
Optional: Dust the top with powdered sugar before slicing for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
Fall Pumpkin Spice Roll Cake Variations
Feel free to let your creativity shine with these delightful twists on your Fall Pumpkin Spice Roll Cake!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities without sacrificing taste or texture.
- Chocolate Lovers: Add cocoa powder to the cake batter for a rich chocolate twist that complements the pumpkin spice beautifully. Imagine indulging in chocolatey autumn bliss!
- Nutty Crunch: Toss in chopped walnuts or pecans for a delightful crunch that pairs perfectly with the soft, fluffy cake. The texture contrast will keep each bite exciting!
- Coconut Cream: For a tropical twist, replace the cream cheese filling with whipped coconut cream—light, fluffy, and bursting with flavor.
- Maple Infusion: Incorporate maple syrup into both the cake batter and the cream cheese filling for a sweet, signature warmth with each slice. Maple and pumpkin are simply a match made in heaven!
- Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the batter for a surprising and delightful heat that amplifies the flavors.
- Fruit Filling: Swap the cream cheese filling for a layer of spiced apple or pear preserves for a fruit-forward alternative that sings of fall harvests.
- Dairy-Free Delight: Use dairy-free cream cheese and butter alternatives to create a creamy filling that everyone can enjoy, making your cake suitable for all dietary needs.
How to Store and Freeze Fall Pumpkin Spice Roll Cake
Fridge: Store the roll cake wrapped tightly in plastic wrap for up to 5 days. This keeps it moist and flavorful, perfect for satisfying cravings throughout the week.
Freezer: You can freeze the Fall Pumpkin Spice Roll Cake for up to 3 months. Wrap it securely in aluminum foil or plastic wrap, then place it in an airtight container.
Thawing: To enjoy frozen cake, thaw it overnight in the fridge or let it sit at room temperature for about 30 minutes until softened.
Reheating: If desired, slice and reheat individual pieces in the microwave for about 10-15 seconds. Enjoy your cake warm or chilled!
Expert Tips for Fall Pumpkin Spice Roll Cake
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Roll While Warm: Don’t skip rolling the cake while it’s still warm; this prevents cracking and ensures a perfect shape.
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Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature to achieve a smooth and lump-free cream cheese filling.
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Powdered Sugar Dusting: Dust the towel with powdered sugar before rolling to prevent the cake from sticking, ensuring an easy release.
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Gentle Mixing: Be cautious when folding the batter; overmixing can lead to a dense cake. Keep it light for a fluffy Fall Pumpkin Spice Roll Cake.
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Chill Before Serving: Allow the rolled cake to chill in the fridge for at least an hour. This helps the flavors meld and makes slicing easier.
What to Serve with Fall Pumpkin Spice Roll Cake?
As the warm spices waft through your home, it’s time to think about the perfect pairings to elevate your dessert experience.
- Whipped Cream: A dollop of lightly sweetened whipped cream brings a creamy contrast, perfectly complementing the spices in the roll cake.
- Vanilla Ice Cream: The cool creaminess of vanilla ice cream creates a delightful contrast to the warm spices, making each bite an experience to savor.
With its enticing flavor, this roll cake pairs beautifully with beverages too.
- Chai Tea: The aromatic blend of chai enhances the warm spices in the cake, making it a cozy duo perfect for autumn evenings.
- Cider: Hot apple cider, spiced with cinnamon, complements the pumpkin flavors and rounds out a comforting, seasonal meal.
Don’t forget about something sweet to balance the meal!
- Chocolate Drizzle: A little warm chocolate drizzle adds richness to the cake, creating a sweet contrast that enhances the overall flavor experience.
- Nutty Cookies: Pair it with crispy nutty cookies like pecan sandies or almond biscotti for a delightful texture contrast alongside your roll cake.
- Fresh Fruit: Serve with slices of poached pears or apples to add a refreshing note that balances the sweet richness of the cake.
Make Ahead Options
These Fall Pumpkin Spice Roll Cakes are perfect for meal prep enthusiasts! You can make the cake up to 24 hours in advance; simply bake it, roll it up to cool, and then wrap it tightly in plastic wrap to maintain moisture. The cream cheese filling can also be prepared up to 3 days ahead; just store it in the refrigerator in an airtight container. When you’re ready to serve, unroll the cooled cake, spread the filling evenly, re-roll it, and chill for at least 1 hour. This make-ahead strategy ensures that your pumpkin spice roll cake is just as delicious when served, saving you time on busy gatherings while allowing you to enjoy every cozy bite!
Fall Pumpkin Spice Roll Cake Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! It’s best to use plain pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices that could alter the flavor and texture of your cake. If you’re feeling adventurous, homemade pumpkin puree is a wonderful option too! Just roast the pumpkin, scoop out the flesh, and blend until smooth.
How do I store the Fall Pumpkin Spice Roll Cake?
You can store the roll cake wrapped tightly in plastic wrap in the fridge for up to 5 days. Make sure it’s sealed well to keep it moist and fresh, so you can enjoy a slice anytime during the week!
Can I freeze the Fall Pumpkin Spice Roll Cake?
Yes, the cake freezes beautifully! Wrap it securely in aluminum foil or plastic wrap and place it in an airtight container to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge or at room temperature for about 30 minutes.
What if my cake cracks while rolling?
Very! If your cake cracks, don’t worry too much. It’s often due to over-baking or not rolling it while warm. To fix it, just crumble the bits and mix them with frosting for an adorable cake trifle! If you find cracks while rolling, gently press the cake together and fill it with extra cream cheese frosting to disguise the imperfections.
Can I make this cake ahead of time for a gathering?
Absolutely! This cake is perfect for make-ahead prep. Once filled, wrap it tightly and chill it in the fridge for up to a day before serving. This allows the flavors to meld beautifully, making your dessert even more delicious for your guests!
Irresistible Fall Pumpkin Spice Roll Cake with Creamy Filling
Ingredients
Equipment
Method
- Preheat oven: Set your oven to 375°F (190°C) and line a 13x17” jelly roll pan with parchment paper, giving it a light grease to ensure the cake comes out easily.
- Prepare your towel: Dust a clean tea towel with powdered sugar. This will help with the rolling process and prevent sticking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- Combine wet ingredients: In another bowl, beat the eggs and granulated sugar until the mixture is pale and fluffy; then add in the pumpkin puree and vanilla extract, mixing until well combined.
- Merge mixtures: Gently fold the dry ingredient mixture into the wet mixture. Be careful not to overmix.
- Spread batter: Carefully pour and spread the batter evenly in the prepared pan, ensuring every corner is covered. Bake for 14-15 minutes or until set.
- Roll the cake: Turn the cake onto the prepared towel, peel off the parchment, and roll the cake tightly from one end while still warm. Let cool completely.
- Make the filling: In a clean bowl, beat the softened butter until it’s fluffy, add cream cheese until smooth, then mix in powdered sugar and vanilla.
- Unroll and fill: Gently unroll the cooled cake and spread the cream cheese filling evenly.
- Re-roll Cake: Carefully re-roll the cake without the towel, wrap tightly in plastic wrap and chill for at least 1 hour before slicing.
