Name: Fall Pumpkin Spice Roll Cake – theamazingfood Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
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

If you’re on the hunt for the perfect seasonal treat to wow your friends and family, look no further than this delightful Fall Pumpkin Spice Roll Cake – theamazingfood. This recipe wraps a fluffy pumpkin-spiced sponge cake around a luscious cream cheese filling, creating a dessert that’s both light and indulgent. With warm spices, creamy sweetness, and a beautifully rustic appearance, this cake is bound to become your new autumn favorite. It’s an impressive showstopper that’s surprisingly simple to make, and it encapsulates all the cozy flavors you crave as the leaves turn crisp and the air turns cool.

Fall Pumpkin Spice Roll Cake - theamazingfood Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to capturing that perfect balance of flavor, texture, and color in this pumpkin roll cake. Each component is thoughtfully chosen to enhance the natural earthiness of pumpkin while creating a tender cake and smooth, dreamy filling.

All-purpose flour: Provides the structure for the cake, keeping it tender yet sturdy enough to roll.
Baking powder and baking soda: These leavening agents work together to give the cake a light, airy crumb.
Ground cinnamon and pumpkin pie spice blend: Bring in those signature fall spices that warm every bite.
Salt: Enhances all the flavors without overpowering them.
Eggs: Essential for moisture and binding the cake ingredients together.
Granulated sugar: Sweetens the batter while contributing to the cake’s tender crumb.
Canned pumpkin puree: Adds moisture, vibrant color, and that unmistakable pumpkin flavor.
Vanilla extract: Elevates the overall flavor with a subtle sweet aroma.
Powdered sugar: Used for dusting the towel to prevent sticking, and also to sweeten the creamy filling.
Cream cheese and salted butter: The foundation of the rich, luscious filling that balances the spiced cake perfectly.
Sea salt and ground cinnamon in the filling: Enhance depth by adding a hint of savory and a gentle spice kick.

How to Make Fall Pumpkin Spice Roll Cake – theamazingfood

Step 1: Prepare the Pan and Towel

Start by preheating your oven to 375°F (190°C). Line a jellyroll pan with parchment paper and lightly grease it to ensure the cake won’t stick. Then, generously dust a large tea towel with powdered sugar. This sweet coating will prevent the cake from sticking as you roll it later, making your life so much easier.

Step 2: Mix the Dry and Wet Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt – this blend defines the warm, spicy base of the cake. Separately, beat eggs and granulated sugar until pale and thick. Then add in the pumpkin puree and vanilla extract, mixing until smooth. This step creates a perfect light and moist batter, essential for that soft, flexible texture you want in a roll cake.

Step 3: Combine and Bake the Cake

Carefully fold the dry ingredients into the wet just until combined; overmixing here can create a tough cake, so handle gently. Spread the batter evenly within the prepared pan, leaving a small border to prevent overflowing. Bake for 14-15 minutes until the surface springs back when touched, signaling it’s perfectly baked but still pliable enough to roll without cracking.

Step 4: Roll the Cake in the Sugared Towel

The moment the cake leaves the oven, invert it onto the sugared tea towel, peel off the parchment, and immediately roll it up with the towel inside. Rolling while warm shapes the cake into that iconic spiral without breaks, setting it to cool fully in this form. This simple trick makes all the difference in achieving that signature swirled appearance and tender bite.

Step 5: Make the Cream Cheese Filling

Meanwhile, whip softened butter until fluffy before adding room temperature cream cheese, combining until smooth and creamy. Stir in vanilla, a pinch of salt, and a subtle hint of cinnamon, then gradually incorporate powdered sugar until the filling is thick yet spreadable. This luscious cream cheese frosting perfectly complements the spiced pumpkin cake, adding creamy sweetness with a hint of tang.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Once the cake is completely cool, gently unroll it and spread the cream cheese filling evenly across the surface, leaving a tiny border to prevent spilling. Roll it back up tightly—this time without the towel—creating a neat spiral packed with rich filling. Set it seam-side down on a serving plate and chill for at least an hour. This chilling step solidifies the filling and makes slicing cleaner and easier.

Step 7: Serve the Pumpkin Roll

When chilled, slice with a sharp serrated knife for clean cuts that reveal the stunning spiral inside. For an extra touch of holiday charm, dust the top with powdered sugar before serving. This cake tastes best cold and fresh, making each bite a cozy celebration of fall flavors.

How to Serve Fall Pumpkin Spice Roll Cake – theamazingfood

Garnishes

Adding simple garnishes can elevate both the look and the flavor of your pumpkin roll. Consider sprinkling extra powdered sugar or a light dusting of cinnamon for a warm aroma. For a festive boost, top with toasted pecans or a drizzle of caramel sauce to complement the pumpkin spice.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For drink pairings, a hot cup of chai tea or a spiced latte effortlessly echo the cake’s autumnal spices, rounding out a comforting treat experience.

Creative Ways to Present

For an impressive party presentation, place the sliced pumpkin roll on a platter lined with autumn leaves or mini pumpkins and gourds. You can also serve individual slices in dessert glasses layered with whipped cream and crushed gingersnaps to create pumpkin trifles that wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Fall Pumpkin Spice Roll Cake – theamazingfood tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days. Chilling the cake also enhances the flavors, so leftovers often taste even better.

Freezing

This cake freezes beautifully. Wrap it well in plastic wrap and then foil to protect against freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator to retain its creamy texture and soft cake.

Reheating

This particular roll cake is best enjoyed chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it warm, let it sit on the counter for about 30 minutes after refrigeration for the best texture and flavor.

FAQs

Can I make the Fall Pumpkin Spice Roll Cake – theamazingfood gluten-free?

Absolutely! You can substitute the all-purpose flour for a gluten-free baking blend that includes xanthan gum. This swap usually works well without altering the texture too much, but be sure to use a blend formulated for cakes.

What if I don’t have pumpkin pie spice?

No worries! You can create your own blend with ground cinnamon, ginger, nutmeg, and cloves. This homemade mix will bring the same warm and spicy flavor that’s essential to the Fall Pumpkin Spice Roll Cake – theamazingfood.

How do I prevent the cake from cracking when I roll it?

Rolling the cake while it’s still warm and using the powdered sugar-dusted towel really helps prevent cracks. Also, avoid overbaking to keep the sponge flexible. A gentle hand and immediate rolling ensure a perfectly smooth roll.

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin puree should be cooked and strained well to remove excess moisture. Otherwise, too much liquid can affect the cake’s texture. Canned pumpkin puree is convenient and consistent, which is why it’s preferred.

Is the cream cheese filling very sweet?

It’s sweet enough to balance the spices without being overpowering. The combination of cream cheese and butter makes it creamy and rich, while the powdered sugar adds just the right sweetness, highlighting the pumpkin flavors beautifully.

Final Thoughts

There’s something truly magical about the Fall Pumpkin Spice Roll Cake – theamazingfood that lifts every autumn gathering with its warm, comforting flavors and elegant swirl. Whether you’re baking it for a holiday feast or a cozy weekend treat, this recipe offers a delicious way to celebrate the season. I can’t wait for you to try it and make it your own fall classic!

Fall Pumpkin Spice Roll Cake – theamazingfood Recipe

Print Recipe

★★★★★

5.1 from 6 reviews

This Fall Pumpkin Spice Roll Cake is a moist and tender pumpkin-flavored sponge rolled with a luscious, creamy cinnamon cream cheese filling. Perfect for autumn gatherings or festive occasions, this dessert combines the warm spices of pumpkin pie with a light, fluffy cake and rich, smooth filling, making it a delicious seasonal treat that’s both visually impressive and irresistibly tasty.

Author: Toney
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking and Rolling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Cake:

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

For the Cream Cheese Filling:

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

Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17 inch jelly roll pan with parchment or wax paper and lightly grease it with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large clean tea towel and lay it flat. This sugary towel prevents the cake from sticking when rolled later.
Mix the Dry and Wet Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate large bowl, beat the eggs and granulated sugar with a mixer until the mixture is pale and thick, about 2 minutes. Then beat in the pumpkin puree and vanilla extract until fully combined.
Combine and Bake the Cake: Gently fold the dry ingredients into the wet mixture just until combined. Pour the batter evenly into the prepared pan, spreading it out and leaving a 1/4-inch border around the edges. Bake for 14 to 15 minutes until the cake is set and springs back when gently touched.
Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper, then starting from the short side, roll the cake and towel together tightly. Let the rolled cake cool completely on a wire rack while you prepare the filling.
Make the Cream Cheese Filling: In a mixing bowl, beat the softened butter until fluffy. Add the room temperature cream cheese and continue beating until smooth and lump-free. Mix in vanilla extract, pinch of sea salt, and ground cinnamon. Gradually add powdered sugar, one cup at a time, beating well after each addition until the filling is creamy and spreadable.
Fill, Roll and Chill the Pumpkin Roll: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake surface, nearly to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and refrigerate for at least 1 hour to firm up before slicing.
Serve the Pumpkin Roll: After chilling, use a sharp serrated knife to slice the roll into pieces. Optionally dust with powdered sugar before serving. This roll is best served chilled to maintain its shape and texture for a splendid presentation and a delicious bite.

Notes

For best results, ensure the cake is rolled while still warm to prevent cracking.
Use room temperature cream cheese and butter to achieve a smooth filling without lumps.
You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
Chill the assembled roll for at least 1 hour; this helps the filling set and makes slicing easier.
Store leftovers refrigerated, tightly wrapped, for up to 3 days.