I can still recall the excitement in my house last fall when the leaves began to turn golden and the air grew crisp. Every time September rolled around, I felt my heart flutter with joy. This is when I love to fill our home with the warm, inviting scents of pumpkin and spices. One chilly Saturday afternoon, I decided to surprise my husband, David, and our two sweet children, Lily and Ben, with a treat that would fill our home with the spirit of the season—a Fall Pumpkin Spice Roll Cake.
As I pulled out the ingredients, I smiled at the thought of my little ones standing on chairs, proudly measuring flour and pouring pumpkin puree into a mixing bowl. Cooking with our children isn’t just about preparing food; it’s about creating memories, sharing laughter, and instilling a love for home-cooked goodness. I have always believed that the kitchen is the heart of our home, and every recipe tells a story. This particular dessert is no exception.
While I whisked together the flour and spices, I remembered how we would visit my grandmother’s house every autumn. She would make the most delicious pumpkin recipes and tell stories from her childhood. I do my best to keep those traditions alive, passing them on to my kids. As we rolled the cake together, giggles filled the air, especially when Ben sneezed from the dusting of powdered sugar! Moments like these linger in my memory, and with every batch of this Fall Pumpkin Spice Roll Cake, I feel like I’m connecting with those joyful autumn days of my youth while creating new memories with my family.
Why Make This Recipe
You might wonder why you should make this Fall Pumpkin Spice Roll Cake. First, let’s talk about the flavor. It’s rich, warm, and cozy—everything you crave during the fall months. The combination of pumpkin and warm spices like cinnamon and nutmeg brings that homemade comfort that makes my heart sing.
Yet, more than that, this recipe is a celebration of the season. It’s perfect for family gatherings, friends dropping by, or a quick treat during a family movie night with a cozy blanket. This cake roll is impressive to look at yet easy enough to make, allowing even beginner bakers to shine in the kitchen. Plus, it gives you ample opportunities to involve your loved ones in the process, just as I do with Lily and Ben.
Sharing this cake is about more than merely enjoying flavors; it’s about connection, laughter, and those beautiful moments that come from gathering around the table.
How to Make Fall Pumpkin Spice Roll Cake
Making the Fall Pumpkin Spice Roll Cake is simple and enjoyable. Gather the ingredients below, and follow these directions to create a delightful dessert that your family will look forward to year after year.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice blend
- 1/4 teaspoon salt
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting towel)
- 8 oz cream cheese (at room temperature)
- 1/4 cup salted butter (softened)
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Directions:
- Preheat your oven: Start by preheating your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper to ensure an easy release.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set this mixture aside.
- Beat the eggs and sugar: In another large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy.
- Add pumpkin and vanilla: Mix in the pumpkin puree and 1 teaspoon of vanilla extract until well combined.
- Combine with dry ingredients: Slowly fold the dry ingredients into the pumpkin mixture. Mix just until combined; be aeration isn’t necessary.
- Spread and bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 15 minutes, or until the top springs back when lightly touched.
- Prepare for rolling: While the cake is baking, lay out a clean kitchen towel and sprinkle it with the powdered sugar. Once the cake is done, immediately flip it onto the prepared towel. Carefully peel off the parchment paper.
- Roll it up: Starting from the short end, roll the cake and towel together tightly. Let it cool completely, seam side down.
- Make the filling: In a bowl, beat the cream cheese and softened butter together. Add the vanilla, cinnamon, and a pinch of salt. Gradually add powdered sugar until creamy.
- Assemble the cake: Once the cake has cooled completely, unroll it carefully and spread the cream cheese filling evenly across the surface. Roll it back up without the towel, and transfer it to a serving platter.
- Chill and enjoy: Chill in the refrigerator for at least one hour before serving. Dust with additional powdered sugar just before slicing.
How to Serve Fall Pumpkin Spice Roll Cake
This delightful cake is perfect for serving at family gatherings, fall festivals, or cozy nights at home. Slice it into generous pieces, showcasing the beautiful swirls of pumpkin and cream cheese. You can serve it plain, or with a dollop of whipped cream on top for that extra touch of indulgence.
To make it even more festive, consider serving it on a beautiful platter with pecans or walnuts sprinkled around for decoration. It adds a lovely touch of autumn to your table.
How to Store Fall Pumpkin Spice Roll Cake
If you somehow have leftovers (which is rare in my house!), you can store your Fall Pumpkin Spice Roll Cake in the refrigerator. Simply wrap it in plastic wrap or store it in an airtight container. It will keep well for about three to four days. If you’d like to make this cake in advance, you can also freeze it before frosting. Wrap it tightly in plastic wrap, followed by aluminum foil, and it will stay fresh for up to three months.
Tips to Make Fall Pumpkin Spice Roll Cake
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature. This ensures a smooth and creamy filling.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Roll while Warm: Roll the cake while it’s still warm to avoid cracking. The towel helps shape it perfectly!
Variation
Feel like experimenting? You can add chocolate chips or nuts to the batter for a different twist. Swapping out the cream cheese filling for a whipped cream filling adds a light and airy touch, while adding a few drops of maple extract to the filling can evoke memories of a pancake breakfast.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! You can roast fresh pumpkin and puree it, but make sure to remove excess moisture to avoid a soggy cake.
How do I prevent my cake from sticking to the pan?
Greasing the pan well and lining it with parchment paper works wonders. Also, dusting the towel with powdered sugar helps prevent sticking.
Can I make this cake ahead of time?
Yes! You can bake the cake ahead of time, roll it up, and store it in the refrigerator without frosting. Frost it the day you plan to serve it for the best results.
My memories are tied to food just as much as they are to my family, and this Fall Pumpkin Spice Roll Cake is a flavor that deepens those connections every autumn. I hope you find as much joy making and sharing this dessert with your family as I do with mine!
Fall Pumpkin Spice Roll Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.
- In another large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- Mix in the pumpkin puree and 1 teaspoon of vanilla extract until well combined.
- Slowly fold in the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 15 minutes, or until the top springs back when lightly touched.
- Lay out a clean kitchen towel and sprinkle it with powdered sugar.
- Once the cake is done, immediately flip it onto the prepared towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake and towel together tightly. Let it cool completely, seam side down.
- In a bowl, beat the cream cheese and softened butter together. Add the vanilla, cinnamon, and pinch of salt.
- Gradually add powdered sugar until creamy.
- Once the cake has cooled, unroll it carefully and spread the cream cheese filling evenly across the surface.
- Roll it back up without the towel and transfer to a serving platter.
- Chill in the refrigerator for at least one hour before serving. Dust with additional powdered sugar just before slicing.