As autumn approaches, the air fills with the cozy scents of cinnamon, nutmeg, and, of course, pumpkin spice. There’s something truly magical about the transition into sweater weather, and what better way to embrace the season than with a slice of delightful Fall Pumpkin Spice Roll Cake? This enchanting dessert wraps a spongy, spiced pumpkin cake around a luscious cream cheese filling, creating a sweet treat that feels like a warm hug. The first bite is a perfect balance of moist cake and creamy filling, leaving you craving another slice while the aroma wafts through your kitchen.
Picture yourself enjoying this Fall Pumpkin Spice Roll Cake while curled up with a cozy blanket and your favorite book. The comforting flavors and velvety texture will remind you of home and heartwarming moments shared with loved ones. Whether you’re hosting a fall gathering or simply indulging on a quiet evening, this recipe is a must-try. Bake this weekend and let autumn’s spirit fill your kitchen.
Table of Contents
Why You’ll Love This Fall Pumpkin Spice Roll Cake
Classic Autumn Flavors in Every Slice
From the very first bite, this pumpkin roll gives you that unmistakable taste of fall. The batter is packed with warm cinnamon, fragrant pumpkin pie spice, and rich pumpkin puree every element working in harmony. This isn’t just dessert; it’s a bite of nostalgia. The spices wrap around your tongue like a cozy scarf, while the pumpkin gives the cake its perfect moist texture.
Unlike complicated layer cakes, this roll is a stress-free way to wow your guests. It’s elegant enough for a holiday table and easy enough for a Sunday afternoon baking session.
Quick, Make-Ahead Friendly Dessert
You can whip this up with pantry staples in under an hour and the best part? It actually tastes better the next day. Letting it chill in the fridge helps all the flavors meld beautifully while firming up the cream cheese filling for clean, perfect slices.
It’s one of those recipes that works beautifully for busy bakers and hosts. Want more cozy fall brunch ideas? You’ll love our mini Bento Cake Recipe they’re equally stunning and satisfying.
Ingredients You’ll Need for a Perfect Pumpkin Roll
- 1 cup all-purpose flour – provides structure
- 1/2 tsp baking powder – helps the cake rise
- 1/2 tsp baking soda – ensures a light texture
- 1 tsp ground cinnamon – adds warmth and spice
- 2 tsp pumpkin pie spice blend – brings fall flavors alive
- 1/4 tsp salt – balances the sweetness
- 3 large eggs – binds everything together
- 1-1/4 cups granulated sugar – sweetens the cake
- 1 cup canned pumpkin puree – adds moisture and natural sweetness
- 1 tsp vanilla extract – enhances flavor profile
- 1/4 cup powdered sugar, for dusting towel – keeps the cake from sticking
- 8 oz cream cheese, at room temperature – creamy filling base
- 1/4 cup salted butter, softened – adds richness to the filling
- 1 tsp vanilla extract – for a sweet aroma in the filling
- 1/8 tsp ground cinnamon – an extra hint of spice
- Pinch sea salt – enhances flavor in the filling
- 3 cups powdered sugar – sweetens and thickens the filling
Step-by-Step Directions
Prepare Your Pan
Preheat your oven to 375°F (190°C). Prepare a jelly roll pan (10×15 inches) by greasing it and lining it with parchment paper for easy removal.Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.Combine Wet Ingredients
In another bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Add the pumpkin puree and vanilla extract, mixing until fully combined.Incorporate Dry Ingredients
Gradually fold the dry mixture into the wet ingredients, being careful not to over-mix. The batter should be thick yet smooth.Spread the Batter
Pour the batter onto the prepared jelly roll pan and spread it evenly to the corners. Bake for about 15-20 minutes, or until the cake springs back to the touch.Roll the Cake
Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully roll it up, starting from the short end. Allow it to cool in this rolled position.Make the Cream Cheese Filling
In a mixing bowl, beat the cream cheese and softened butter until smooth. Add the vanilla extract, ground cinnamon, and a pinch of salt, mixing well. Gradually add the powdered sugar until fully incorporated and smooth.Assemble the Cake
Unroll the cooled cake gently. Spread the cream cheese filling evenly over the surface of the cake. Roll the cake back up carefully without the towel. Wrap it in plastic wrap and refrigerate for at least an hour to firm up.Serve and Enjoy
Once chilled, slice your Fall Pumpkin Spice Roll Cake into generous pieces. Dust with additional powdered sugar if desired. Serve and delight in the cozy flavors of fall.
Pro Tips for Success
- Measure flour correctly for a light texture. Spoon it lightly into your measuring cup and level it off with a knife.
- Let baked goods cool before glazing, as this helps maintain the filling’s texture.
- Store leftovers in an airtight container to keep the cake fresh.
- For an extra festive touch, garnish your slices with whipped cream or pecans.
Variations and Creative Twists
- Choco-Pumpkin Delight: Add chocolate chips into the batter for a rich twist.
- Nutty Pumpkin Roll: Fold in some finely chopped nuts for extra texture.
- Maple Cream Cheese Filling: Substitute maple syrup for vanilla in the filling for a unique flavor.
How to Store or Freeze
To keep your Fall Pumpkin Spice Roll Cake fresh, store it in an airtight container in the fridge for up to 5 days. If you would like to freeze it, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. The roll will maintain its best quality for up to three months in the freezer.
Serving Ideas
This cake is perfect for various cozy occasions. Serve it warm with a steaming cup of coffee or chai. Pack slices in lunchboxes for a delightful midday treat. It’s also wonderful to bring along to a potluck or Sunday brunch; your friends will surely be asking for the recipe.
For More Recipe Inspiration
Looking for more sweet treats to enjoy? Check out these cozy recipes:
Fall Pumpkin Spice Roll Cake – FAQs
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it in the refrigerator after rolling it up.
What can I substitute for pumpkin puree?
If you don’t have pumpkin puree, you can use butternut squash puree as an alternative.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese will work, but the texture may be slightly different.
How do I know when my cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done!
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Fall Pumpkin Spice Roll Cake
Ingredients
For the Cake
- 1 cup all-purpose flour provides structure
- 1/2 tsp baking powder helps the cake rise
- 1/2 tsp baking soda ensures a light texture
- 1 tsp ground cinnamon adds warmth and spice
- 2 tsp pumpkin pie spice blend brings fall flavors alive
- 1/4 tsp salt balances the sweetness
- 3 large eggs binds everything together
- 1-1/4 cups granulated sugar sweetens the cake
- 1 cup canned pumpkin puree adds moisture and natural sweetness
- 1 tsp vanilla extract enhances flavor profile
- 1/4 cup powdered sugar, for dusting towel keeps the cake from sticking
For the Cream Cheese Filling
- 8 oz cream cheese at room temperature, creamy filling base
- 1/4 cup salted butter softened, adds richness to the filling
- 1 tsp vanilla extract for a sweet aroma in the filling
- 1/8 tsp ground cinnamon an extra hint of spice
- pinch sea salt enhances flavor in the filling
- 3 cups powdered sugar sweetens and thickens the filling
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare a jelly roll pan (10×15 inches) by greasing it and lining it with parchment paper for easy removal.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.
- In another bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Add the pumpkin puree and vanilla extract, mixing until fully combined.
- Gradually fold the dry mixture into the wet ingredients, being careful not to over-mix. The batter should be thick yet smooth.
- Pour the batter onto the prepared jelly roll pan and spread it evenly to the corners. Bake for about 15-20 minutes, or until the cake springs back to the touch.
Assembly
- Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully roll it up, starting from the short end. Allow it to cool in this rolled position.
- In a mixing bowl, beat the cream cheese and softened butter until smooth. Add the vanilla extract, ground cinnamon, and a pinch of salt, mixing well. Gradually add the powdered sugar until fully incorporated and smooth.
- Unroll the cooled cake gently. Spread the cream cheese filling evenly over the surface of the cake. Roll the cake back up carefully without the towel. Wrap it in plastic wrap and refrigerate for at least an hour to firm up.
- Once chilled, slice your Fall Pumpkin Spice Roll Cake into generous pieces. Dust with additional powdered sugar if desired. Serve and delight in the cozy flavors of fall.