These adorable Mini Pumpkin Spice Roll Cakes are a delightful way to embrace the flavors of fall. With a cozy blend of pumpkin spice and cream cheese filling, you’ll bring the essence of autumn into your home. Not only are they incredibly simple to make, but they also offer a delicious twist that your family will love and that friends will rave about.
There’s something wonderfully comforting about baking as the leaves change color and the air turns crisp. This Fall Pumpkin Spice Roll Cake recipe has been a favorite in my family for years, lovingly crafted for those chilly evenings when we gather around the table, sharing stories and enjoying this sweet treat. Trust me, once you taste it, you’ll be back for seconds!
Why You’ll Love This Pumpkin Spice Roll Cake
This recipe is a true seasonal delight! The moist pumpkin cake rolls up beautifully, filled with a luscious cream cheese frosting that’s just the right amount of sweet. It’s perfect for cozy fall gatherings, and I can promise it will bring smiles to everyone’s faces.
How to Make This Cozy 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 the Oven: Start by preheating your oven to 375°F (190°C) and greasing a 15×10 inch jelly roll pan.
Prepare the Batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another large bowl, beat the eggs and granulated sugar until thick. Stir in the pumpkin and vanilla, followed by the flour mixture until just blended.
Bake: Spread the batter in the prepared pan, smoothing it into the corners. Bake for 13 to 15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Once out of the oven, sprinkle a clean kitchen towel with powdered sugar. Turn the cake onto the towel, peel off the paper, and roll the cake up in the towel from the short end. Let it cool completely.
Make the Filling: Beat the cream cheese and butter with vanilla, cinnamon, and salt until smooth. Gradually add powdered sugar until well blended.
Assemble: Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up carefully and wrap it in plastic wrap. Chill in the fridge for at least an hour.
Serve: Dust the rolled cake with powdered sugar before slicing into beautiful pinwheels.
Presenting Your Fall Pumpkin Spice Roll Cake
When it comes to serving, a simple presentation works beautifully. Slice the roll into individual pieces and arrange on a platter. A light dusting of powdered sugar on top adds a touch of elegance. Consider serving with whipped cream or a scoop of vanilla ice cream for an extra special touch!
How to Store This Delightful Cake
You can store any leftovers (if there are any!) in the fridge, wrapped well in plastic wrap, for up to 5 days. I recommend enjoying it within the first couple of days for the best flavor and texture.
Tips for Perfecting Your Pumpkin Spice Roll Cake
- Ensure you let the cake cool completely in the towel. This step helps maintain its shape for easy rolling.
- Use a hand mixer for the cream cheese filling to achieve a smooth consistency.
- Don’t skip the powdered sugar dusting; it helps prevent the cake from sticking to the towel while cooling.
Fun Variations to Try
- For a nutty twist, fold in some chopped walnuts or pecans into the cake batter.
- If you love spices, experiment with adding a dash of nutmeg or cloves for a more robust flavor.
- For a festive touch, drizzle some melted chocolate over the top before slicing.
FAQs
Can I freeze the pumpkin roll?
Yes! You can freeze the rolled cake before adding frosting. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months.Can I use fresh pumpkin instead of canned?
Absolutely! Just remember that fresh pumpkin should be cooked, pureed, and well-drained to mimic the moisture of canned pumpkin.What can I use instead of cream cheese?
If you prefer a lighter filling, mascarpone cheese works well as a substitute, providing a creamy texture with a slightly different flavor.
Now, gather the family together, roll up your sleeves, and enjoy making this cozy Fall Pumpkin Spice Roll Cake! Your kitchen will be filled with delightful aromas that bring warmth and happiness, just like a hug on a chilly day. Happy baking!