Why Make This Recipe

When fall rolls around, it’s time to embrace everything pumpkin spice! This enchanting flavor combo brings cozy vibes, warm sweaters, and that undeniable urge to bake. Seriously, what’s better than a piece of light, fluffy cake that’s just bursting with seasonal flavors? If you want to impress family and friends, or just treat yourself (you deserve it!), this Fall Pumpkin Spice Roll Cake is a must-try.

Roll cakes may sound intimidating, but trust me, they’re not rocket science. In fact, they’re pretty forgiving. If your first roll isn’t Instagram-worthy, just call it a "rustic" style. 😜 Everyone appreciates a little imperfection! Plus, you can whip this up in no time, making it the perfect fall dessert!

How to Make Fall Pumpkin Spice Roll Cake – theamazingfood

Ready to jump into the baking fun? Making this roll cake is easier than you think. Here’s a simple roadmap to guide you through the process.

Preheat your oven. Make sure it’s set to 350°F (175°C).
Prepare your baking sheet. Line it with parchment paper (this is key, no stickiness allowed!).
Make the cake batter. Mix your dry ingredients in one bowl and wet ingredients in another.
Combine everything. Gradually add the dry mix to the wet mix until it’s just combined.
Spread the batter evenly on the prepared sheet and bake until it’s springy (about 15 minutes).
Roll it up. Once it cools, sprinkle powdered sugar on a clean kitchen towel and roll the cake up like a burrito. Let it cool completely.
Whip up the filling. Combine the cream cheese, butter, sugar, and a pinch of cinnamon. Easy peasy, right?
Unroll and spread the filling, then roll it back up.
Chill the cake in the fridge for an hour before slicing!

Now you’ve got a show-stopping dessert on your hands!

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 350°F (175°C).
Line a 15×10 inch jelly roll pan with parchment paper, spraying it lightly with non-stick spray for extra protection.
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
In another bowl, beat together eggs and sugar until frothy. Add in that glorious pumpkin puree and vanilla extract.
Slowly add the dry mixture to the wet mixture—mix until combined, but don’t overdo it. We want a fluffy cake, not a brick!
Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until your cake springs back when gently touched.
Remove from the oven and immediately sprinkle powdered sugar on the towel. Flip the cake onto the towel and peel off the parchment paper.
Roll the cake up tightly in the towel, starting from the shorter side. Let it cool completely.
For the filling, beat cream cheese, butter, powdered sugar, vanilla, ground cinnamon, and sea salt until smooth and creamy.
Unroll the cooled cake, spread the filling evenly, and roll it back up without the towel this time.
Chill in the fridge for at least an hour before slicing. Voila!

How to Serve Fall Pumpkin Spice Roll Cake – theamazingfood

Serving this roll cake is pure joy! Slice it into pretty pieces and arrange them on a fancy platter. You can sprinkle a little extra powdered sugar on top for that “Pinterest-worthy” look. Pair it up with a nice cup of hot apple cider or a chilled glass of milk. Seriously, how perfect does that sound? 😍

How to Store Fall Pumpkin Spice Roll Cake – theamazingfood

If you somehow have leftovers (doubtful, right?), you can store the roll cake in the fridge. Just wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay yummy for about 3–4 days. Pro tip: Let it sit at room temperature for about 20 minutes before serving!

Tips to Make Fall Pumpkin Spice Roll Cake – theamazingfood

Don’t skip the parchment paper. Trust me, you don’t want to cry over a stuck cake!
Use an electric mixer for the filling. It saves you arm cramps and gets everything super fluffy.
Chill the cake long enough before slicing to keep the filling from squishing out.
For a glam finish, drizzle some caramel sauce over the top before serving. 🎃

Variation

If you’re feeling adventurous, try adding chocolate chips to the batter for a delightful twist! Or swap the cream cheese filling for ** whipped cream** if you’re in the mood for something lighter. Bonus: Folding in some chopped nuts adds a delightful crunch!

FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it well, and strain any excess moisture. Fresh is great, but a bit finicky!

2. What if my cake cracks while rolling?
No biggie! If it cracks, just patch it with the filling and cover it. Call it “rustic charm!” 😄

3. How do I get a perfect roll?
Use the towel method when rolling it up; it really helps maintain that shape. And don’t roll it too tight—give it some space!

Now, grab your ingredients, and let the fall festivities begin with this delightful Fall Pumpkin Spice Roll Cake! 🍂