Fall Pumpkin Spice Roll Cake Recipe

Introduction

This Fall Pumpkin Spice Roll Cake is a delightful treat that combines warm spices with creamy frosting in a tender, rolled cake. Perfect for autumn gatherings or cozy afternoons, its soft texture and rich flavor make it an instant favorite.

Ingredients

• 3/4 cup (90g) All-Purpose Flour, spooned & leveled
• 1 cup (200g) Granulated Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Cloves (optional)
• 1/2 tsp Salt
• 3 Large Eggs, room temperature
• 2/3 cup (160g) Pumpkin Puree (not pumpkin pie filling)
• 1 tsp Vanilla Extract
• 8 oz (226g) Full-Fat Cream Cheese, softened
• 1/2 cup (113g) Unsalted Butter, softened
• 3 cups (360g) Powdered Sugar, sifted
• 1 tsp Vanilla Extract (for frosting)
• 1-2 tbsp Milk or Heavy Cream (optional, for frosting consistency)
• Additional powdered sugar for dusting (optional garnish)
• Chopped pecans or walnuts (optional garnish)
• A light sprinkle of ground cinnamon (optional garnish)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, letting it overhang. Grease and lightly flour the parchment. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. Step 2: In a large bowl, beat the eggs with an electric mixer on medium-high for 3-5 minutes until pale, thick, and fluffy. Reduce speed to low and gently fold in the pumpkin puree and vanilla extract.
3. Step 3: Gradually add the dry ingredients to the wet pumpkin mixture, mixing on low speed just until combined. Do not overmix. Spread the batter evenly into the prepared pan.
4. Step 4: Bake for 13-15 minutes until the cake springs back lightly when touched and the edges begin to pull away from the pan. Do not overbake.
5. Step 5: Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short end, carefully roll the cake and towel into a tight spiral. Place seam-side down on a wire rack and cool completely in the rolled position, at least 1-2 hours or up to overnight.
6. Step 6: For the frosting, beat the softened cream cheese and butter on medium speed until smooth and fluffy (2-3 minutes). Add 1 teaspoon vanilla extract. Gradually add sifted powdered sugar, one cup at a time, mixing on low until incorporated. Increase speed to medium-high and beat for 2-3 minutes until creamy. Adjust the consistency with 1-2 tablespoons of milk or heavy cream if needed.
7. Step 7: Once the cake is fully cooled, gently unroll it from the towel. Spread the cream cheese frosting evenly over the surface, leaving a 1/2-inch border clean at both short ends. Starting from the same short end, roll the cake back up tightly. Transfer to a serving platter seam-side down. Wrap loosely with plastic wrap and chill for 1-3 hours to set.
8. Step 8: Before serving, optionally dust with powdered sugar, sprinkle chopped pecans or walnuts, and a light dusting of ground cinnamon. Use a sharp knife dipped in hot water and wiped clean between slices to cut approximately 1-inch thick slices. Serve at room temperature for best flavor.

Tips & Variations

• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
• Adding a pinch of ground cloves is optional but enhances the warm spice flavor.
• Use fresh pumpkin puree homemade or canned pure pumpkin, not pumpkin pie filling, for best results.
• To achieve clean slices, warming the knife and wiping it after each cut helps prevent frosting smearing.

Storage

Store leftover pumpkin spice roll cake in an airtight container in the refrigerator for up to 3-4 days. For best taste, let it come to room temperature before serving. You can also freeze the cake wrapped tightly for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled and chilled for up to 24 hours in advance. This allows the flavors to meld and makes slicing easier.

What if I don’t have a jelly roll pan?

If you don’t have a 15×10-inch jelly roll pan, use a similarly sized rimmed baking sheet. Be sure to line and grease it properly to prevent sticking.