Fall Pumpkin Spice Roll Cake

Fall season is the perfect time to indulge in delicious baked goods, and nothing embodies the warmth and comfort of autumn quite like a Fall Pumpkin Spice Roll Cake. This delightful dessert combines the rich, earthy flavors of pumpkin with warm spices, creating a soft, spongy roll filled with a sweet, creamy center. It’s an eye-catching treat that’s as great for gatherings as it is for cozy nights at home. With its unique presentation and scrumptious flavor, this roll cake is sure to become a fall favorite!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 10
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 210 calories
• Protein: 3 grams
• Carbohydrates: 28 grams
• Fat: 9 grams
• Fiber: 1 gram
• Sugar: 14 grams
• Sodium: 150 mg

Why Make This Fall Pumpkin Spice Roll Cake

This Fall Pumpkin Spice Roll Cake stands out for many reasons. It’s not only visually impressive with its swirled layers, but it also brings together the beloved flavors of pumpkin, cinnamon, and cream cheese. Each bite offers a light, fluffy texture coated in a velvety filling. Moreover, pumpkin is rich in vitamins and fiber, giving you a deliciously wholesome treat that feels like a hug on a plate. Perfect for sharing with friends and family, this cake will brighten your autumn gatherings.

How to Make Fall Pumpkin Spice Roll Cake

Making a Fall Pumpkin Spice Roll Cake involves several straightforward steps, from preparing the batter to creating the delicious filling that brings everything together.

Ingredients:

• 1 cup pumpkin puree
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup butter, softened

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper to ensure easy removal of the cake once baked.

Step 2: Mixing the Pumpkin Batter

In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, and vanilla extract. Stir until you achieve a smooth and even mixture.

Step 3: Combining Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually fold this dry mixture into your pumpkin mixture until just combined, being careful not to overmix.

Step 4: Baking the Cake

Spread the batter evenly into the prepared jelly roll pan. Place in the preheated oven and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and immediately roll the cake with the parchment paper, starting from the short side. Allow it to cool in this rolled shape.

Step 5: Preparing the Cream Cheese Filling

While the cake cools, prepare the filling by beating together the softened cream cheese, butter, and powdered sugar until creamy and smooth.

Step 6: Final Assembly

Once the cake has cooled completely, gently unroll it and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up without the parchment paper. Slice into pieces, and it’s ready to serve!

How to Serve Fall Pumpkin Spice Roll Cake

This cake can be enjoyed on its own or paired with coffee, tea, or fresh apple cider. For a festive touch, sprinkle some extra powdered sugar on top just before serving, or add a dollop of whipped cream for a creamy contrast.

How to Store Fall Pumpkin Spice Roll Cake

Leftover roll cake should be stored in an airtight container in the refrigerator, where it will keep well for up to 5 days. If you want to store it longer, consider freezing; wrap slices tightly in plastic wrap and then place them in a freezer-safe container. They’ll last in the freezer for up to 3 months.

Expert Tips for Perfect Fall Pumpkin Spice Roll Cake

• Ensure all ingredients are at room temperature for better mixing.
• Do not skip the parchment paper; it’s essential for easy cake removal and to prevent sticking.
• If you want a bit more spice, feel free to increase the pumpkin pie spice to your liking.
• Let the cake cool completely before spreading the filling to prevent it from melting.

Delicious Variations

• Chocolate Pumpkin Roll: Add cocoa powder to the batter for a chocolaty twist.
• Nuts and Dried Fruits: Incorporate some chopped walnuts or dried cranberries into the filling for added texture and flavor.
• Nut-Free Option: Substitute almond flour with gluten-free flour if you need a gluten-free version.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned?
  Yes! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.

• What can I use as a substitute for cream cheese?
  Mascarpone cheese or whipped ricotta can be tasty alternatives for the cream cheese filling.

• Can I make this cake ahead of time?
  Absolutely! You can bake and fill the cake a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.

• How do I prevent the cake from cracking?
  Be sure to roll it while it’s hot, as this helps to shape the cake and prevent cracks as it cools.

• Is pumpkin spice roll cake gluten-free?
  You can make it gluten-free by using a gluten-free all-purpose flour blend in place of the regular flour.

Conclusion

This Fall Pumpkin Spice Roll Cake is a deliciously festive way to celebrate the flavors of the season. With its moist texture and delightful cream cheese filling, it’s sure to impress your family and friends. Give this recipe a try, and savor every seasonally-spiced bite! Enjoy your baking journey and happy fall!

Fall Pumpkin Spice Roll Cake

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• Author: lydia
• Total Time: 35 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert combining pumpkin and warm spices in a soft, spongy roll filled with creamy goodness, perfect for fall gatherings.

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Ingredients

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• 1 cup pumpkin puree
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup butter, softened

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Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
2. In a large bowl, combine the pumpkin puree, eggs, granulated sugar, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually fold this dry mixture into the pumpkin mixture.
4. Spread the batter into the prepared jelly roll pan and bake for about 15 minutes or until a toothpick comes out clean. Remove from the oven and immediately roll the cake with the parchment, starting from the short side. Allow to cool.
5. Prepare the cream cheese filling by beating the softened cream cheese, butter, and powdered sugar until smooth.
6. When the cake is cooled, unroll it gently and spread the cream cheese filling evenly. Roll the cake back up without parchment. Slice to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Make sure all ingredients are at room temperature for better mixing.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg