Ah, fall! That delightful time of year when the leaves turn a myriad of colors, and everything tastes like pumpkin spice. If you’re like me – a mom who’s both enthusiastic and apprehensive about ample baking experiments – you’re in for a treat. Today, we’re diving into the scrumptious world of Fall Pumpkin Spice Roll Cake. There’s something undeniably comforting about a fluffy cake rolled with sweet cream cheese filling, and this one feels like a warm hug on a crisp autumn day. If you’re starting to embrace the season, you might also enjoy trying out my Pumpkin Spice Latte Cupcakes.
Why you’ll love this recipe
This pumpkin roll cake is a sheer delight for everyone around the table, whether you’re hosting an elegant fall gathering or simply looking to treat your family. Here’s why you’ll adore it:
- Easy yet impressive: It’s a showstopper recipe that makes you look like a baking pro without the fuss.
- Flavors of fall: Each bite is an explosion of pumpkin, cinnamon, and cozy spices.
- Can be prepped ahead: Perfect for making a day or two in advance so you can focus on enjoying the company.
- Kid-friendly: While you’re rolling up the cake, let the kids sprinkle the powdered sugar everywhere (expect some chaos but lots of giggles too).
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
Step-by-step instructions
Preparing the cake
Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside.
In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until fully incorporated.
Gently stir the dry ingredients into the wet ingredients until just combined. Spread the batter evenly onto the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes, until the cake is set and springs back when lightly touched.
Rolling & cooling
- Remove the cake from the oven and carefully turn it out onto the powdered sugar-dusted towel. Gently peel off the parchment paper and roll the cake and towel up together from the short side. Let it cool completely on a wire rack.
Making the filling
- In a bowl, beat the softened butter until light and fluffy. Add cream cheese and beat until smooth. Add vanilla extract and sea salt, then gradually add powdered sugar, one cup at a time, beating well after each addition.
Assembling the cake
- Assemble the Pumpkin Roll:
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly all over the top.
Now gently roll it back up into a tight spiral—this time without the towel.
Place the roll seam-side down on a serving plate.
Chill in the fridge for at least 1 hour so the filling can set. - To serve:
After it’s chilled, use a sharp serrated knife to slice it into pieces.
Dust with extra powdered sugar if you like!
Recipe tips & variations
- Pan selection: Use a jellyroll pan to achieve the perfect thickness for rolling without cracking.
- Incorporating spices: Feel free to tweak spices according to your taste. Some nutmeg can add an extra warmth!
- Filling options: Add finely chopped pecans or walnuts for some crunchy texture in the filling.
- Gluten-free adaptation: Substitute with a gluten-free flour blend, and you’re good to go.
Storage & reheating
To keep your Fall Pumpkin Spice Roll Cake fresh, store it in the refrigerator wrapped in plastic wrap for up to 3 days. It doesn’t reheat well as it should be served cold, but you can bring it to room temperature if desired. Avoid excessive changes in temperature to maintain the texture of the filling.
FAQs
You don’t have to, but it helps. Chill it for at least an hour to let the filling firm up. Overnight is even better if you want the flavors to really come together.
Yep! Wrap it up tight and it’ll keep in the freezer for up to a month. Just thaw it in the fridge overnight before serving.
Yes! Just make sure it’s puréed really well and any extra water is drained off. Too much moisture can make the cake soggy.
No big deal! Dust on some extra powdered sugar or add a little whipped cream. It’ll still taste amazing—and those little cracks just give it character.
Recipes you may like
- Pair cherry pie filling with mint cheesecake flavors
- Explore tart pie variations using cherry filling
- Serve cherry pie filling alongside chocolate-dipped fruit
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Fall Pumpkin Spice Roll Cake
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
A delicious Fall Pumpkin Spice Roll Cake with cream cheese filling, perfect for autumn gatherings.
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
Instructions
- Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside.
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until fully incorporated.
- Gently stir the dry ingredients into the wet ingredients until just combined. Spread the batter evenly onto the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes, until the cake is set and springs back when lightly touched.
- Remove the cake from the oven and carefully turn it out onto the powdered sugar-dusted towel. Gently peel off the parchment paper and roll the cake and towel up together from the short side. Let it cool completely on a wire rack.
- In a bowl, beat the softened butter until light and fluffy. Add cream cheese and beat until smooth. Add vanilla extract and sea salt, then gradually add powdered sugar, one cup at a time, beating well after each addition.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the top and gently re-roll the cake into a tight spiral without the towel. Place seam side down on a serving plate and chill in the refrigerator for at least 1 hour to set the filling.
- After chilling, use a sharp serrated knife to slice and serve the pumpkin roll. Dust with additional powdered sugar if desired.
Notes
- Use a jellyroll pan to achieve the perfect thickness for rolling without cracking.
- Feel free to tweak spices according to your taste. Some nutmeg can add an extra warmth!
- Add finely chopped pecans or walnuts for some crunchy texture in the filling.
- Substitute with a gluten-free flour blend, and you’re good to go.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 36g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg