why make this recipe
Making a Fall Pumpkin Spice Roll Cake is a wonderful way to celebrate the flavors of the season. This delightful cake is moist, flavorful, and perfect for any autumn gathering. It combines the comforting tastes of pumpkin, spice, and cream cheese that everyone will love. Plus, this roll cake is visually stunning, making it a great centerpiece for your holiday table.
how to make Fall Pumpkin Spice Roll Cake
Ingredients:
- 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
- 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
Directions:
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set this mixture aside.
- In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Stir in the pumpkin puree and vanilla extract.
- Gradually fold in the flour mixture until just combined. Spread the batter evenly onto the prepared baking sheet.
- Bake for about 15 minutes or until the cake springs back when lightly touched.
- Once baked, dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel and remove the parchment paper. Roll the cake with the towel, starting from the short end. Allow it to cool completely while rolled.
- For the filling, in a bowl, beat the cream cheese and softened butter until smooth. Add vanilla extract, ground cinnamon, and a pinch of sea salt, then gradually mix in the powdered sugar until it is well combined.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
- Dust the top with additional powdered sugar, slice, and enjoy!
how to serve Fall Pumpkin Spice Roll Cake
Serve the Fall Pumpkin Spice Roll Cake by slicing it into individual pieces. It is great on its own or can be paired with a dollop of whipped cream for added richness. You can also garnish with a sprinkle of extra cinnamon or pumpkin pie spice for a festive look.
how to store Fall Pumpkin Spice Roll Cake
Store any leftover cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep fresh for up to 5 days. You can also freeze the roll cake by wrapping it well in plastic, then in aluminum foil. It will last for about 2-3 months in the freezer. Thaw in the refrigerator before serving.
tips to make Fall Pumpkin Spice Roll Cake
- Make sure your eggs are at room temperature for better mixing.
- Don’t skip the step of dusting the towel with powdered sugar; it helps prevent the cake from sticking.
- Be gentle when unrolling and rolling the cake to avoid cracks.
variation
For a twist, you can add chopped nuts or chocolate chips to the cake batter before baking. If you want a chocolate flavor, use cocoa powder in part of the flour for a chocolate pumpkin spice roll cake.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is cooked and mashed until smooth.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
Can I make this cake ahead of time?
Absolutely! You can make it a day or two in advance and store it in the fridge until you’re ready to serve.
Fall Pumpkin Spice Roll Cake
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin spice roll cake, perfect for autumn gatherings, with a rich cream cheese filling.
Ingredients
- 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
- 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) and prepare a baking sheet by lining it with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Set this mixture aside.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the pumpkin puree and vanilla extract.
- Gradually fold in the flour mixture until just combined. Spread the batter evenly onto the prepared baking sheet.
- Bake for about 15 minutes or until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel and remove the parchment paper. Roll the cake with the towel, starting from the short end, and allow it to cool completely while rolled.
- For the filling, beat the cream cheese and softened butter until smooth. Add vanilla extract, ground cinnamon, and a pinch of sea salt, then gradually mix in the powdered sugar until well combined.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up without the towel, placing it seam-side down on a serving platter.
- Dust the top with additional powdered sugar, slice, and enjoy!
Notes
Ensure eggs are at room temperature for better mixing. Dusting the towel with powdered sugar prevents the cake from sticking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
