Fall is a beautiful time of year when the leaves change colors, the air becomes crisp, and pumpkin season arrives. When the weather turns cooler, we crave warm and comforting treats. One perfect choice for a fall dessert is the Pumpkin Spice Roll Cake. This cake is soft, spiced with warm flavors, and filled with a creamy filling that melts in your mouth. It is a great dessert that will impress family and friends during the holiday season or any gathering. Making this cake is a joyful experience, and your kitchen will smell delightful while baking.
Why Make This Recipe
There are countless reasons to bake a Pumpkin Spice Roll Cake. First, it is the perfect treat to bring in the fall. The unique combination of spices like cinnamon and pumpkin pie spice evokes the warmth of autumn. Second, the cake has a fun roll-up shape, making it visually impressive. It is not just a cake but a work of art that will have your guests talking about it.
Additionally, this recipe is easy to make. Even if you are not an experienced baker, you can follow the steps and create a beautiful dessert. The ingredients are simple, and many are pantry staples, making it accessible for everyone. Lastly, the creamy filling adds a delicious touch that makes each bite a delight. It is a wonderful way to enjoy pumpkin, and everyone loves a good roll cake!
How to Make Fall Pumpkin Spice Roll Cake
Creating this delightful cake will bring joy to your kitchen. Follow these steps closely to make sure your Pumpkin Spice Roll Cake turns out perfectly.
Ingredients
Gather all your ingredients before you start. The ingredients you’ll need for the cake are:
- 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 the towel)
For the cream cheese filling, you will need:
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract (for filling)
- 1/8 tsp ground cinnamon (for filling)
- Pinch sea salt (for filling)
- 3 cups powdered sugar (for filling)
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). A hot oven helps the cake rise perfectly.
Prepare the Pan: Take a 15×10-inch jelly roll pan and line it with parchment paper. Make sure to grease it lightly so the cake does not stick.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set this mixture aside for now.
Beat Eggs and Sugar Together: In a large mixing bowl, beat the three large eggs and granulated sugar together using a hand mixer or stand mixer. Keep mixing until the mixture becomes pale and fluffy.
Add Pumpkin and Vanilla: Gently fold in the canned pumpkin puree and one teaspoon of vanilla extract. This is where the magic of pumpkin flavor comes in!
Combine Dry and Wet Ingredients: Slowly add your reserved dry ingredients into the pumpkin mixture. Fold them together until just combined. Be careful not to overmix, or your cake may lose its fluffiness.
Spread the Batter: Pour the batter into your prepared pan and spread it evenly. This helps the cake bake uniformly.
Bake the Cake: Place the pan in your preheated oven and bake for 15-20 minutes. The cake is done when it springs back to touch.
Roll the Cake: Remove the cake from the oven. Dust a clean kitchen towel lightly with powdered sugar. Flip the cake onto the towel, and gently roll it up with the towel inside. This helps shape the cake while it cools. Let it cool for 30 minutes.
Make the Cream Cheese Filling: As the cake cools, prepare your filling. In a bowl, beat together the cream cheese and softened butter until smooth. Then mix in the vanilla extract, ground cinnamon, and a pinch of sea salt. Gradually add the powdered sugar until the mixture is creamy and smooth.
Fill the Cake: Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the surface.
Roll the Cake Again: Roll the cake back up without the towel this time. It should be beautiful and perfectly formed.
Refrigerate: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. This allows the flavors to meld together and makes it easier to slice.
Serve: After chilling, slice the cake into pieces. You can dust the top with additional powdered sugar for a lovely presentation.
How to Serve Fall Pumpkin Spice Roll Cake
Serving your Pumpkin Spice Roll Cake is easy and fun! You can slice it into generous pieces and place them on dessert plates. It pairs wonderfully with a cup of coffee or tea, especially during chilly fall days. For an extra special touch, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
If you are hosting a gathering, you can create an eye-catching dessert table. Arrange the slices of cake on a decorative platter and sprinkle some cinnamon or nutmeg on top for elegance. Adding some fall-themed decorations like mini pumpkins will enhance the seasonal vibe.
How to Store Fall Pumpkin Spice Roll Cake
If there are any leftovers (though they will be hard to resist), storing your Pumpkin Spice Roll Cake is quite simple. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. You can keep it in the refrigerator for up to five days. Just remember to slice it before serving each time.
If you want to make it ahead of time or store a longer batch, you can freeze the cake. Wrap the roll tightly, put it in a freezer bag, and store it in the freezer. It can last for up to three months when frozen. To thaw, simply transfer it to the refrigerator for a few hours or overnight before serving.
Tips to Make Fall Pumpkin Spice Roll Cake
Here are some helpful tips to ensure your Pumpkin Spice Roll Cake turns out perfectly every time:
Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh. Old leavening agents can affect the cake’s rise.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Flour the Towel: When dusting the kitchen towel with powdered sugar, make sure you cover it well. This prevents the cake from sticking when you roll it up.
Room Temperature Ingredients: For the filling, make sure the cream cheese and butter are at room temperature. This helps them mix easily and creates a smooth filling.
Customize Your Spices: Feel free to adjust the amount of spices in the recipe to suit your taste. You can add more cinnamon or nutmeg for a stronger flavor.
Variation
While the classic Pumpkin Spice Roll Cake is delightful, you can make variations to suit your taste preferences. For example, you could add nuts like walnuts or pecans to the filling for extra texture. Some people love to add chocolate chips to the cake batter for a chocolate twist. You could make a caramel drizzle to pour over the top when serving to add sweetness.
If you are looking for a dairy-free version, use dairy-free cream cheese and butter substitutes. This way, you can accommodate guests who are lactose intolerant.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure it is well cooked and blended until smooth.
How do I know when the cake is done baking?
The cake is done when it springs back when you gently touch the surface. You can also insert a toothpick into the center; it should come out clean.
Can I make this cake in advance?
Absolutely! You can bake the cake and prepare the filling a day before serving. Just assemble and refrigerate it as instructed.
With this detailed guide, you will be well on your way to creating a delicious and beautiful Pumpkin Spice Roll Cake that is perfect for any fall occasion. Enjoy your baking adventure!
Pumpkin Spice Roll Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
- Gently fold in the pumpkin puree and vanilla extract.
- Slowly add the reserved dry ingredients to the pumpkin mixture and fold until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake in preheated oven for 15-20 minutes until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar, flip the cake onto the towel, and roll it up with the towel inside. Let it cool for 30 minutes.
- While the cake cools, prepare the cream cheese filling by beating together the cream cheese and softened butter until smooth.
- Mix in the vanilla extract, ground cinnamon, and sea salt. Gradually add powdered sugar until creamy.
- Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly.
- Roll the cake back up without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least one hour.
- Slice the chilled cake into pieces and dust with additional powdered sugar before serving.