Fall Pumpkin Spice Roll Cake – theamazingfood

Why Make This Recipe

Fall Pumpkin Spice Roll Cake is perfect for autumn gatherings, holiday celebrations, or just a warm treat on a chilly day. This cake is not only delicious but also brings together the cozy flavors of pumpkin, cinnamon, and cream cheese frosting. It’s a delightful dessert that impresses everyone, from family to friends. Plus, the roll cake format makes it fun and unique!

How to Make Fall Pumpkin Spice Roll Cake

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

Directions:

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, mix flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
3. In another bowl, beat eggs and granulated sugar together until thick and pale. Stir in pumpkin puree and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and blend until smooth.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes or until the cake springs back when touched lightly.
7. While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar.
8. Once baked, immediately invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
9. To make the filling, beat together cream cheese, softened butter, vanilla extract, ground cinnamon, and a pinch of sea salt until smooth. Gradually add powdered sugar until well combined.
10. Unroll the cooled cake gently and spread the cream cheese filling evenly. Roll the cake back up without the towel.
11. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before serving.

How to Serve Fall Pumpkin Spice Roll Cake

Slice the cake into pieces and serve it on a nice platter. It pairs wonderfully with a dollop of whipped cream or a sprinkle of extra cinnamon on top. Enjoy it with a warm cup of coffee or tea for a perfect autumn treat!

How to Store Fall Pumpkin Spice Roll Cake

You can store the rolled cake in the refrigerator, wrapped tightly in plastic wrap. It stays fresh for up to 5 days. For longer storage, you can also freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Fall Pumpkin Spice Roll Cake

• Ensure your ingredients are at room temperature for better mixing.
• Be gentle when rolling the cake to avoid cracks.
• Use a serrated knife for even slices when serving.
• Feel free to adjust the spices to your taste by adding more or less cinnamon or pumpkin pie spice.

Variation

You can switch up the filling by adding chocolate chips or nuts for added texture. Alternatively, you can replace pumpkin puree with other purees, such as sweet potato or butternut squash for different flavors.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can make the cake a day ahead and store it in the refrigerator wrapped tightly.

2. How can I tell when the cake is done baking?

The cake is done when it springs back to the touch, and a toothpick inserted in the center comes out clean.

3. What can I serve with the pumpkin spice roll cake?

You can serve it with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for extra sweetness!