Fall Pumpkin Spice Roll Cake
Fall Pumpkin Spice Roll Cake is the epitome of autumnal delights, wrapping warm, nostalgic flavors in a soft, enticing cake. Imagine the enticing aroma of freshly baked pumpkin wafting through your kitchen, mingling with the comforting notes of cinnamon and spice. This delectable dessert not only pleases the palate but also warms the heart, making it the perfect treat for family gatherings, cozy evenings, or festive celebrations. This recipe allows you to create a masterpiece that’s both visually stunning and irresistibly tasty, elevating your dessert game without much fuss. With its step-by-step guide, you can easily reproduce this delightful cake and enjoy the season’s bounty.
Why You’ll Love This Recipe
This Fall Pumpkin Spice Roll Cake is a joy to make and share with loved ones. Here are just a few reasons why this recipe will quickly become a seasonal favorite:
- Easy Prep: The straightforward directions enable even novice bakers to create a stunning dessert.
- Family-Friendly: Kids and adults alike love the warm flavors and the fun of a rolled cake.
- Quick or Traditional: While it’s perfect for an extravagant occasion, you can whip it up as a quick treat to surprise your family.
- Minimal Ingredients: With just a handful of common pantry items, you can conjure a delectable dessert that reflects the beauty of fall.
Ingredients for Fall Pumpkin Spice Roll Cake
- 1 cup all-purpose flour: Light and airy, providing the perfect base for your cake.
- 1/2 tsp baking powder: Ensures your cake has the right lift and fluffiness.
- 1/2 tsp baking soda: Helps the cake rise, giving it that light texture.
- 1 tsp ground cinnamon: Adds warmth and a hint of spice.
- 2 tsp pumpkin pie spice blend: Infuses the cake with the essence of fall.
- 1/4 tsp salt: Enhances the sweetness of the cake.
- 3 large eggs: Binds the ingredients together while helping the cake rise.
- 1-1/4 cups granulated sugar: Delivers sweet, moist goodness.
- 1 cup canned pumpkin puree: The star ingredient, adding flavor and moisture.
- 1 tsp vanilla extract: A touches of sweetness that complements the spices.
- 1/4 cup powdered sugar: For dusting the towel, ensuring a non-stick unrolling process.
- 8 oz cream cheese, at room temperature: Adds a creamy richness to the frosting.
- 1/4 cup salted butter, softened: Contributes to a decadent frosting texture.
- 1 tsp vanilla extract: Complements the frosting for added flavor.
- 1/8 tsp ground cinnamon: A touch of spice to the frosting.
- Pinch of sea salt: Balances the sweetness.
- 3 cups powdered sugar: For that sweet frosting finish.
Step-by-Step Directions for Fall Pumpkin Spice Roll Cake
- Preheat your oven to 375°F (190°C) to ensure your cake bakes evenly and thoroughly.
- Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly to prevent sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt until evenly mixed for that perfect spiced base.
- In another bowl, whisk together the eggs and granulated sugar until light and fluffy, creating a comforting and airy texture. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and velvety.
- Gradually fold the dry ingredients into the wet mixture without overmixing to maintain the cake’s fluffy consistency.
- Pour the batter into the prepared pan and ensure it spreads evenly. Bake for 15-20 minutes until a toothpick inserted comes out clean.
- Once baked, turn the cake onto a powdered sugar-dusted towel and carefully remove the parchment paper for a smooth finish.
- Roll the cake with the towel to cool completely, creating the roll shape while it’s still warm, ensuring it maintains form.
- For the frosting, blend the cream cheese and butter until smooth. Then, add in the vanilla extract, ground cinnamon, sea salt, and powdered sugar, mixing until fluffy.
- Unroll the cake, spread frosting evenly over it, and then gently roll it back up, encasing the creamy filling in the moist cake.
- Chill for at least 30 minutes before slicing and serving to allow the flavors to meld and the frosting to set.
Tips & Tricks
- Chef’s Secrets: For an extra depth of flavor, consider toasting the spices before adding them to the mixture.
- Optional Extras: A handful of chopped nuts, such as walnuts or pecans, can add a delightful crunch.
- Cooking Hacks: If you don’t have a jelly roll pan, a similar-sized baking dish works just fine. Just ensure it has sides to hold the batter.
- Serving Style: A dusting of powdered sugar on top before serving can add an elegant touch.
Serving Suggestions & Pairings
This Fall Pumpkin Spice Roll Cake shines on its own but can be enhanced with various accompaniments. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of spiced chai or apple cider complements the flavors beautifully and makes for a cozy dessert experience. For a festive touch, sprinkle some pecans for crunch or garnish with fresh mint leaves. When serving at gatherings, slice the cake into individual pieces and present them on a rustic wooden platter for a charming display.
Nutritional Information
While enjoying the flavors of this Fall Pumpkin Spice Roll Cake, it’s good to be mindful of portion sizes. One serving typically contains approximately 320 calories, which includes a blend of carbohydrates from the cake, sugars from the frosting, and fats from the cream cheese and butter. It’s a delightful indulgence that can fit into your celebration or seasonal treating but remember moderation is key!
Storing Tips & Variations for Fall Pumpkin Spice Roll Cake
To keep your Fall Pumpkin Spice Roll Cake fresh, store it in an airtight container in the refrigerator for up to five days. If you want to enjoy it later, consider freezing the prepared rolls. Simply wrap them tightly in plastic wrap and aluminum foil to protect against freezer burn. When ready to enjoy, let it thaw in the refrigerator overnight. For variations, try substituting the cream cheese frosting with a yogurt-based frosting for a lighter option, or experiment with differing spices to create your unique take.
Conclusion for Fall Pumpkin Spice Roll Cake
There’s no better way to embrace the delights of fall than with a slice of delicious Fall Pumpkin Spice Roll Cake. Its blend of comforting spices and creamy frosting will surely be a hit, allowing you to savor the season. So why wait? Gather your ingredients, follow the simple step-by-step directions, and delight your family and friends with this delightful dessert that’s bound to bring a smile to every face!
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day ahead of serving. Just store it in the refrigerator wrapped tightly to maintain freshness.
2. What can I use instead of canned pumpkin puree?
You can make your own pumpkin puree by roasting and blending fresh pumpkin. Alternatively, butternut squash puree works well too.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
4. Can I use different spices?
Definitely! Feel free to adjust the spice blend to your taste or experiment with flavors like nutmeg, ginger, or allspice.
5. How should I store leftover cake?
Store leftover cake in an airtight container in the fridge for up to five days, or freeze it for longer storage.
Fall Pumpkin Spice Roll Cake
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delectable dessert that wraps warm, nostalgic flavors in a soft cake, 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
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch of sea salt
- 3 cups powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- In another bowl, whisk together the eggs and granulated sugar until light and fluffy. Stir in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes until a toothpick comes out clean.
- Turn the cake onto a powdered sugar-dusted towel and remove the parchment paper.
- Roll the cake with the towel to cool completely.
- For the frosting, blend the cream cheese and butter until smooth. Add in the vanilla extract, ground cinnamon, sea salt, and powdered sugar.
- Unroll the cake, spread frosting evenly, and then roll it back up.
- Chill for at least 30 minutes before slicing and serving.
Notes
For extra flavor depth, consider toasting the spices before adding them. Optional: Add chopped nuts for crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
