Fall Pumpkin Spice Roll Cake Recipe

If you are looking for the ultimate cozy dessert to celebrate the changing seasons, this Fall Pumpkin Spice Roll Cake is exactly what you need. It combines a tender, spiced pumpkin cake wrapped around a luscious cream cheese filling, creating bite after bite of pure autumnal bliss. The delicate swirl and the warm spices make it an irresistible treat for any gathering, or simply a special way to brighten up your dessert table during those crisp fall days. Get ready to impress your friends and family with this charming yet surprisingly easy-to-make dessert that perfectly captures the essence of fall in every slice.

Ingredients You’ll Need

Gathering just the right ingredients is key to making this cake sing with flavor. Each component plays an essential role—from the spices that give the cake its familiar fall warmth, to the creamy filling that balances the spices with a touch of sweetness and tang.

• All-purpose flour: Provides structure and a tender crumb for the cake.
• Baking powder and baking soda: Help the cake rise perfectly and keep it light.
• Ground cinnamon and pumpkin pie spice blend: Deliver the signature cozy spices that evoke fall.
• Salt: Enhances the flavors and balances the sweetness.
• Large eggs: Bind the ingredients together and add richness.
• Granulated sugar: Sweetens the cake and helps create a soft texture.
• Canned pumpkin puree: Brings moisture, deep orange color, and that unmistakable pumpkin flavor.
• Vanilla extract: Adds a lovely aromatic note to the batter and frosting.
• Powdered sugar: Used for dusting the towel and sweetening the filling for smoothness.
• Cream cheese: The star ingredient for the filling, providing tang and creaminess.
• Salted butter: Adds a rich, buttery flavor to the cream cheese filling.
• Sea salt and ground cinnamon (for the filling): These little touches bring depth to the creamy swirl inside.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Start by heating your oven to 375°F (190°C) and lining a large jellyroll pan with parchment. Lubricate it lightly so the cake won’t stick. Then, spread powdered sugar generously over a clean tea towel. This sugary layer is a clever step that prevents your delicate pumpkin cake from sticking as you roll it later, which is crucial for getting that perfect spiral.

Step 2: Mix the Dry and Wet Ingredients

In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another large bowl, whisk eggs with sugar until fluffy and pale—this lightness is what will give your roll its airy texture. Then fold in the pumpkin puree and vanilla, blending everything until it’s seamless and autumn-colored.

Step 3: Combine and Bake the Cake

Now, gently fold the dry ingredients into the wet mixture, mixing just until combined to keep the batter light. Pour this bright, fragrant batter onto your prepared pan, smoothing it out with a spatula but leaving a border to allow for expansion. Bake for 14-15 minutes until the cake springs back when touched — this ensures it’s perfectly cooked and ready for rolling.

Step 4: Roll the Cake in the Sugared Towel

Once out of the oven, immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment, then, while the cake is still warm and pliable, roll it up snugly in the towel from the short edge. This step not only sets the shape but also prevents cracks. Let the cake cool completely in this rolled state for the best results.

Step 5: Make the Cream Cheese Filling

While the cake cools, whip the cream cheese and butter until luxuriously fluffy, then stir in vanilla, a pinch of sea salt, and cinnamon to complement the spices from the cake. Gradually add powdered sugar, beating carefully until the mixture is smooth and rich—this filling is what truly makes the Fall Pumpkin Spice Roll Cake shine.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Unroll your cooled cake gently and spread the cream cheese filling evenly up to the edges. Then carefully re-roll the cake, this time without the towel, into a tight spiral that reveals your gorgeous layered swirl. Place the roll seam-side down on a plate and refrigerate for at least an hour. Chilling allows the filling to set and the flavors to meld beautifully.

Step 7: Serve the Pumpkin Roll

After chilling, slice the Fall Pumpkin Spice Roll Cake with a sharp serrated knife for clean edges that showcase the swirl. If you want to add a final touch of elegance, dust the top with more powdered sugar. Serving it cold helps the roll maintain its shape and enhances the creamy, rich texture.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Though stunning on its own, your Fall Pumpkin Spice Roll Cake becomes even more inviting with a few simple garnishes. Consider sprinkling a little extra cinnamon or a light dusting of powdered sugar for a snow-kissed appearance. Fresh whipped cream, a few toasted pecans, or a drizzle of caramel sauce can add more excitement and texture to each slice.

Side Dishes

This cake pairs wonderfully with warm beverages like spiced chai, robust coffee, or a creamy latte. For brunch or dessert gatherings, serve alongside sliced apples or a simple Autumn fruit compote to complement the pumpkin and spices with fruity freshness.

Creative Ways to Present

For a festive touch, slice the cake thickly and layer individual servings on a platter with dollops of whipped cream and a sprinkle of chopped nuts. You can also turn slices into mini trifle cups layered with whipped cream and crushed cinnamon cookies for a playful twist. The beautiful spiral inside makes this cake a real showstopper no matter how you present it.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Fall Pumpkin Spice Roll Cake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It stays fresh and moist for 3 to 4 days — perfect if you want to enjoy this cozy treat over a few days without worrying about it drying out.

Freezing

You can freeze the pumpkin roll, either whole or sliced. Wrap well in plastic wrap, then in foil or place in a freezer-safe container. It will keep for up to 2 months. When ready to enjoy, thaw in the fridge overnight for the best texture and flavor.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t usually necessary. If desired, slices can be warmed gently in the microwave for 10-15 seconds to soften the cream cheese filling slightly, but avoid overheating to prevent melting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can make your own pumpkin puree by roasting and pureeing fresh pumpkin, but be sure to cook it down well to remove excess moisture for the best texture in your cake.

What if I don’t have pumpkin pie spice blend?

You can easily make your own by mixing cinnamon, nutmeg, ginger, and cloves. This homemade blend will still give your Fall Pumpkin Spice Roll Cake all the warm flavors you desire.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps the cake bend without breaking. A gentle but snug roll sets the shape beautifully.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but check for added xanthan gum if your blend doesn’t include it, to maintain structure.

How long does the cream cheese filling last once made?

The filling can be kept covered in the refrigerator for up to 3 days. Just give it a good stir before spreading to keep it smooth and creamy.

Final Thoughts

Making this Fall Pumpkin Spice Roll Cake is such a joy because it brings together so many comforting elements of the season into one show-stopping dessert. Whether you’re baking for a special occasion or just to enjoy a cozy afternoon treat, this recipe is sure to become a cherished favorite. So grab your spices, pumpkin puree, and cream cheese, and dive into the warm, inviting flavors of fall—you won’t regret it!

Print