why make this recipe
Fall brings cozy feelings, and what better way to celebrate than with a delicious Pumpkin Spice Roll Cake? This sweet treat not only tastes amazing but also fills your home with the warm aroma of spices. It’s perfect for gatherings, holiday dinners, or just a comforting dessert at home. The combination of pumpkin and spices makes it a true fall favorite!
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:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line the bottom with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another large bowl, whisk eggs and granulated sugar together until well combined. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare a clean kitchen towel. Dust it with powdered sugar.
- When the cake is ready, carefully invert it onto the towel. Peel off the parchment paper and roll the cake up in the towel, starting from the short side. Let it cool completely.
- For the filling, beat cream cheese, softened butter, vanilla extract, ground cinnamon, and sea salt with a mixer until smooth. Gradually add powdered sugar until creamy.
- Once the cake is cool, unroll it carefully, spread the cream cheese filling over it, and roll it back up without the towel. Wrap it in plastic wrap and chill it for at least 30 minutes.
- Slice the roll and serve!
how to serve Fall Pumpkin Spice Roll Cake
Serve this delightful roll cake with a dusting of powdered sugar on top. It pairs wonderfully with a cup of coffee or a warm beverage, making it an ideal treat for any fall occasion. You can also add a scoop of whipped cream or a drizzle of caramel for extra sweetness.
how to store Fall Pumpkin Spice Roll Cake
Store any leftover cake in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just slice it and wrap each piece individually before placing them in a freezer-safe bag. Thaw in the fridge when you’re ready to enjoy!
tips to make Fall Pumpkin Spice Roll Cake
- Ensure that all your ingredients are at room temperature for better mixing.
- Be gentle when rolling the cake to avoid cracks.
- Make sure to dust the towel generously with powdered sugar. This will help the cake not stick.
- Experiment with different fillings, such as whipped cream or chocolate ganache, for a unique twist.
variation
You can try adding walnuts or pecans to the filling for a delightful crunch. For extra spice, consider adding a bit of nutmeg or ginger to the batter. You can also swap the cream cheese filling for a vanilla buttercream or a chocolate filling if you’re feeling adventurous!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth before using it in the recipe.
What can I do if my cake cracks while rolling it?
If your cake cracks, don’t worry! You can still fill it and serve it as is or patch it up with extra filling.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two ahead and keep it in the fridge until you’re ready to serve. It often tastes better after resting!
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