Fall Pumpkin Spice Roll Cake
As the leaves turn golden and the air gets crisp, I find myself craving the warm, cozy flavors of fall. That’s where my Fall Pumpkin Spice Roll Cake comes in! This delightful dessert is not just a treat; it’s a hug in cake form. Perfect for busy days, it’s quick to whip up and sure to impress your loved ones. Whether you’re hosting a gathering or just want to indulge after a long day, this cake is your go-to solution. Trust me, once you take a bite, you’ll be transported to a pumpkin patch on a sunny autumn day!
Why You’ll Love This Fall Pumpkin Spice Roll Cake
This Fall Pumpkin Spice Roll Cake is a game-changer for busy moms and professionals alike. It’s incredibly easy to make, taking just over an hour from start to finish. The moist, spiced cake paired with creamy filling creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a stunning centerpiece for any fall gathering, making you look like a culinary superstar without the stress!
Ingredients for Fall Pumpkin Spice Roll Cake
Gathering the right ingredients is the first step to creating your Fall Pumpkin Spice Roll Cake. Here’s what you’ll need:
- All-purpose flour: This is the base of your cake, providing structure and texture.
- Baking powder and baking soda: These leavening agents help the cake rise, giving it that light, fluffy feel.
- Ground cinnamon: A must-have for that warm, spicy flavor that screams fall.
- Ground nutmeg: Adds a hint of sweetness and depth to the spice profile.
- Ground ginger: This brings a zesty kick that complements the pumpkin beautifully.
- Salt: Just a pinch enhances all the flavors, making them pop.
- Large eggs: They bind the ingredients together and add moisture.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Canned pumpkin puree: The star of the show! It adds moisture and that classic pumpkin flavor. Make sure to use pure pumpkin puree, not pie filling.
- Vanilla extract: A splash of this adds warmth and enhances the overall flavor.
- Cream cheese: This is for the luscious filling, providing a rich and tangy contrast to the sweet cake.
- Powdered sugar: Sweetens the cream cheese filling and gives it a smooth texture.
- Unsalted butter: Adds richness to the filling, making it creamy and decadent.
- Additional vanilla extract (for frosting): A little extra vanilla never hurts, right?
For those looking to customize, consider adding nuts for crunch or swapping in gluten-free flour for a gluten-free version. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Fall Pumpkin Spice Roll Cake
Now that you have your ingredients ready, let’s dive into the fun part—making your Fall Pumpkin Spice Roll Cake! Follow these simple steps, and you’ll have a delicious dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). This ensures your cake bakes evenly. While the oven warms up, grab a 15×10 inch jelly roll pan and grease it well. You want to make sure the cake doesn’t stick, so don’t be shy with that grease!
Step 2: Mix Dry Ingredients
In a medium bowl, combine your all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Whisk them together until they’re well blended. This step is crucial because it evenly distributes the leavening agents and spices, ensuring every bite is packed with flavor.
Step 3: Beat Eggs and Sugar
In a separate large bowl, beat the eggs and granulated sugar together. Use an electric mixer for about 3-5 minutes until the mixture is thick and pale. This step is key to achieving that light, airy texture in your cake. You want it to look like a fluffy cloud!
Step 4: Combine Wet Ingredients
Next, add the canned pumpkin puree and vanilla extract to your egg mixture. Mix well until everything is combined. The pumpkin adds moisture and that signature fall flavor, while the vanilla enhances the sweetness.
Step 5: Combine Wet and Dry Mixtures
Now, it’s time to bring the two mixtures together. Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Be careful not to overmix; you want to keep that lovely light texture!
Step 6: Bake the Cake
Spread the batter evenly in your prepared jelly roll pan. Make sure it’s nice and smooth on top. Pop it in the oven and bake for 15-20 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma will be heavenly!
Step 7: Roll the Cake
Once baked, take the cake out and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Now, roll the cake up with the towel inside. This helps it maintain its shape as it cools. Let it cool completely like this.
Step 8: Prepare the Filling
While the cake cools, let’s whip up that delicious cream cheese filling. In a bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and a teaspoon of vanilla extract until smooth and creamy. This filling is the secret to making your roll cake irresistible!
Step 9: Assemble the Roll Cake
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Now, roll it back up without the towel. Don’t worry if it cracks a little; it’ll still taste amazing!
Step 10: Chill and Serve
Finally, wrap your rolled cake in plastic wrap and chill it in the refrigerator for at least an hour. This helps the flavors meld together and makes slicing easier. When you’re ready to serve, slice it into beautiful rounds and enjoy the delightful flavors of fall!
Tips for Success
- Always measure your ingredients accurately for the best results.
- Use room temperature eggs and cream cheese for a smoother batter.
- Don’t skip the powdered sugar on the towel; it prevents sticking.
- For a fun twist, add chopped nuts or chocolate chips to the filling.
- Keep an eye on the baking time; every oven is different!
Equipment Needed
- 15×10 inch jelly roll pan: A baking sheet works in a pinch, but the right size helps with rolling.
- Mixing bowls: Use any size, but a large bowl is best for the egg mixture.
- Electric mixer: A whisk can work, but an electric mixer saves time and effort.
- Kitchen towel: A clean dish towel dusted with powdered sugar is essential for rolling.
- Plastic wrap: This helps keep your roll cake fresh while chilling.
Variations of Fall Pumpkin Spice Roll Cake
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
- Nutty Delight: Add chopped walnuts or pecans to the batter for a delightful crunch.
- Chocolate Twist: Fold in mini chocolate chips into the cream cheese filling for a sweet surprise.
- Spiced Up: Increase the amount of cinnamon or add a pinch of cloves for an extra kick of spice.
- Vegan Option: Use flax eggs and a dairy-free cream cheese alternative for a plant-based version.
Serving Suggestions for Fall Pumpkin Spice Roll Cake
- Pair with a dollop of whipped cream for added creaminess.
- Serve alongside a warm cup of spiced chai or apple cider.
- Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
- Present on a rustic wooden board for a cozy autumn vibe.
- Top with candied pecans for an extra crunch.
FAQs about Fall Pumpkin Spice Roll Cake
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just wait to fill and roll it until the day you plan to serve it. This way, it stays fresh and delicious!
What can I use instead of cream cheese in the filling?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will give you a creamy texture without compromising flavor.
How do I store leftovers?
Store any leftover Fall Pumpkin Spice Roll Cake in an airtight container in the refrigerator. It should stay fresh for up to three days. Just be sure to slice it before serving for easy access!
Can I freeze the roll cake?
Yes, you can freeze the unfilled cake! Wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, just thaw it in the fridge overnight before adding the filling.
What’s the best way to slice the roll cake?
Use a sharp serrated knife to slice the cake. This helps prevent squishing the delicate layers. For the best presentation, wipe the knife clean between cuts!
Summarizing the Joy of Fall Pumpkin Spice Roll Cake
There’s something magical about the Fall Pumpkin Spice Roll Cake that brings warmth to any gathering. Each slice is a delightful blend of moist cake and creamy filling, evoking the essence of autumn with every bite. It’s not just a dessert; it’s a way to create memories with family and friends. Whether you’re celebrating a special occasion or simply enjoying a cozy evening at home, this cake is sure to bring smiles and satisfaction. So, roll up your sleeves and embrace the joy of baking this seasonal treat—it’s a delicious way to savor the flavors of fall!
PrintFall Pumpkin Spice Roll Cake: Delight Your Taste Buds Today!
A delicious and moist pumpkin spice roll cake filled with cream cheese frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin puree and vanilla extract to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- For a spicier flavor, add more cinnamon or ginger to the batter.
