1. Can I use a different type of pumpkin puree for the Fall Pumpkin Spice Roll Cake?

Yes, you can! While canned pumpkin puree is the most convenient option, you can also use homemade pumpkin puree or even substitute with sweet potato puree or butternut squash puree. These alternatives will provide a similar texture and flavor, but always opt for 100% pure pumpkin puree to keep the flavors balanced.

2. How can I prevent the pumpkin cake from cracking when rolling?

To avoid cracks, it’s essential to roll the cake while it’s still warm. If you wait too long, the cake may become too stiff and crack. Additionally, dusting your tea towel with powdered sugar before rolling the cake and rolling it gently but firmly will help maintain the cake’s integrity.

3. Can I make this cake ahead of time?

Absolutely! This pumpkin spice roll cake actually tastes better after a few hours as the spices have time to meld together. You can prepare it in advance and store it in the fridge for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge overnight before serving.

Fall Pumpkin Spice Roll Cake – Easy and Delicious Recipe

Name: Fall Pumpkin Spice Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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 the towel); 8 oz cream cheese (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

Description

This Fall Pumpkin Spice Roll Cake is the perfect autumn dessert. It’s a light and fluffy cake filled with a rich, creamy cream cheese filling, all spiced with cinnamon and pumpkin pie spice. The spiral design makes it an impressive dessert for fall gatherings, and it’s easy to make in under 45 minutes.

Ingredients

Scale

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 the towel)
8 oz cream cheese (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

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Instructions

Preheat the oven to 375°F (190°C) and line a 13×17-inch jellyroll pan with parchment paper. Lightly grease the paper and dust a large tea towel with powdered sugar.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a separate bowl, beat the eggs and granulated sugar until pale and thick. Add the pumpkin puree and vanilla extract, mixing until well combined.
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix.
Spread the batter evenly onto the prepared pan, leaving a small border around the edges. Bake for 14-15 minutes or until the cake springs back when lightly touched.
Once baked, remove the cake from the oven and immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Starting from the short side, roll the cake and the towel together. Let it cool completely on a wire rack.
To make the cream cheese filling, beat the softened butter until fluffy, then add the room-temperature cream cheese and mix until smooth. Add vanilla extract, cinnamon, and a pinch of sea salt. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Once the cake is completely cooled, unroll it and spread the cream cheese filling evenly over the surface.
Re-roll the cake tightly without the towel and place it seam-side down on a serving plate. Chill in the refrigerator for at least one hour to set the filling.
Slice and serve. Optionally, dust with powdered sugar before serving for a beautiful finish.

Notes

Ensure the cake is rolled while still warm to prevent cracking.
Room temperature cream cheese and butter are crucial for a smooth filling.
Dust the towel generously with powdered sugar to prevent the cake from sticking.
This cake can be made ahead of time and stored in the refrigerator for up to 5 days.
Freezing is an option: Wrap tightly in plastic wrap and foil, and store for up to 3 months.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320-360
Sugar: 40g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg