Amazing 380 Calorie Fall Pumpkin Spice Roll Cake

There is just something about that first really crisp autumn morning that demands a specific kind of warmth, right? That smell of woodsmoke, maybe a favorite sweater, and definitely, absolutely, the smell of spices baking. If you are searching for that perfect cozy moment captured in dessert form, then you have found it: The **Fall Pumpkin Spice Roll Cake**. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love; everything here is made with heart and flavor, just like my grandmother taught me.

I grew up watching my Aunt Clara turn humble pantry staples into holiday magic, and this recipe is the culmination of years of testing until we got that perfect balance. We didn’t just want a pumpkin cake; we needed one that held its shape but melted in your mouth. The tang of the cream cheese filling against that deeply spiced pumpkin layer makes this dessert unforgettable. Forget the store-bought tubes; this homemade **Fall Pumpkin Spice Roll Cake** will become your family’s new favorite tradition at Thanksgiving and beyond. Trust me, you’re going to want to get your mixer ready!

Gathering Ingredients for Your Fall Pumpkin Spice Roll Cake

Okay, before we even think about preheating the oven, we need to talk about our ingredients. This isn’t the time to eyeball anything! Precision is key for getting that beautiful, non-cracking spiral we are aiming for. Remember, the cake part is delicate, and the filling needs to be perfectly smooth, so pay close attention to the prep notes here.

We need all our players lined up and ready to go before we start mixing. I usually lay everything out on the counter just like this so I don’t have to hunt for the salt when I’m supposed to be folding in the flour. It saves so much time!

Dry Ingredients for the Spiced Cake

For the dry mix, we need exactly 1 cup of all-purpose flour. Don’t pack it in! We are aiming for light and airy here. Then, for the lift, we use 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. The spices are where the magic lives: 1 teaspoon of ground cinnamon and a generous 2 teaspoons of pumpkin pie spice blend. Don’t skip the blend—it has those little secret ingredients that make the difference. Finally, just 1/4 teaspoon of salt to balance everything out.

Wet Components and Pumpkin Base

Now for the wet stuff that gives us that gorgeous color and moisture. You absolutely need 3 large eggs; make sure they are at room temperature if you can manage it, though I know sometimes we just grab them from the fridge! We mix those with 1-1/4 cups of granulated sugar until they get pale and thick. The star, of course, is 1 cup of pure canned pumpkin puree—use 100% pumpkin, not pie filling! And don’t forget 1 teaspoon of vanilla extract to round out the flavor.

Crafting the Tangy Cream Cheese Filling

The filling is where we need to be most attentive to temperature. You need 8 ounces of cream cheese and 1/4 cup of salted butter, and they MUST be at room temperature. I mean it! If they are cold, you get lumps, and nobody wants a lumpy pumpkin roll. For the filling flavor boost, we use 1 teaspoon of vanilla extract, 1/8 teaspoon of ground cinnamon, and a tiny pinch of sea salt. Then, the bulk of the sweetness comes from 3 cups of powdered sugar. Have that sugar ready to go!

Essential Equipment for a Perfect Fall Pumpkin Spice Roll Cake

You don’t need a giant professional kitchen for this, but you do need a few specific tools to nail the rolling part, which is honestly the trickiest bit. If you have a stand mixer or a good hand mixer, that’s fantastic for getting the eggs fluffy and whipping the filling. But honestly, my Aunt Clara used a sturdy wooden spoon and a lot of elbow grease for the batter!

The most non-negotiable item here is the pan. You need a 13×17 inch jellyroll pan. If you try to use a standard 9×13, your cake will be too thick and it will crack the second you look at it sideways! Also, make sure you have a large, clean, lint-free tea towel ready to go—this is your rolling buddy.

Pan Preparation and Towel Setup

This setup is critical for preventing sticking and ensuring a clean release. First, line that jellyroll pan with parchment paper, making sure it covers the bottom completely. Then, lightly grease that parchment paper. Don’t skip the grease, even with the paper! Now, for the towel—grab a big one and generously sprinkle about 1/4 cup of powdered sugar all over it. This sugar acts like tiny ball bearings when you roll the hot cake, stopping the cake from sticking to the cloth itself. This step is pure genius, trust me!

Step-by-Step Instructions for the Fall Pumpkin Spice Roll Cake

Alright, let’s get baking! We are moving fast on the cake portion because the timing is everything here. Remember, the goal is a cake that is tender but sturdy enough to handle a tight roll. Preheat your oven to 375°F (190°C) right now, and make sure your pan is lined and sugared up as we discussed in the prep section.

Mixing the Cake Batter Components

First, whisk together all those dry ingredients—the flour, baking powder, soda, salt, and all those lovely spices—in a medium bowl. Set that aside. Now, grab your mixer for the wet stuff. Beat your 3 large eggs with the 1-1/4 cups of granulated sugar. You need to beat them until they are truly pale yellow and look thick, almost ribbon-like when you lift the whisk. That takes a good two minutes of solid beating! Then, mix in the 1 cup of pumpkin puree and 1 teaspoon of vanilla. Don’t overmix that pumpkin in, just get it incorporated.

Here’s the crucial part to keep it from turning into tough bread: Gently, and I mean gently, stir the dry ingredients into the wet mixture. You want to fold them in using a spatula until you see just a few streaks of flour left. Stop mixing then! If you mix until it’s perfectly smooth, you’ll develop the gluten, and your beautiful cake will crack the moment you try to roll it. Trust me, a few lumps of flour left behind are better than a shattered roll later on.

Baking and Immediate Rolling Technique

Pour that slightly lumpy batter into your prepared pan and spread it evenly. It should be a thin layer. Pop it into the preheated oven and set your timer for 14 minutes. You are looking for a cake that springs back when you poke it lightly in the center. It bakes fast because it’s so thin! As soon as it comes out—and I mean immediately—you need to flip it. Place your powdered sugar-dusted tea towel upside down on the counter, turn that hot cake right onto the sugar, and peel off that parchment paper. Get that parchment off quickly while the cake is hot.

Now, start rolling! Starting from the short side, roll the cake and the towel up together very snugly. This forces the cake to learn that spiral shape while it’s still hot and flexible. Set that warm, rolled-up bundle onto a wire rack and let it cool completely. Don’t peek! It needs to be totally cool before filling, or the cream cheese will melt right out.

Preparing and Whipping the Filling

While that cake is cooling down, we tackle the filling. This is where room temperature matters most! Beat your softened butter until it’s light and fluffy on its own. Then, add your room-temperature cream cheese. Beat them together until they are completely smooth—no lumps allowed! Then add the 1 teaspoon of vanilla, the pinch of sea salt, and that tiny 1/8 teaspoon of cinnamon. Finally, start adding the 3 cups of powdered sugar one cup at a time, beating well after each addition. If you dump it all in, you’ll end up wearing half of it!

Assembling and Setting the Fall Pumpkin Spice Roll Cake

Once the cake is totally cooled—and I mean cold to the touch—gently unroll it. Don’t panic if you see a few tiny cracks; that happens! Spread that gorgeous, smooth cream cheese filling evenly across the surface of the cake, leaving about a half-inch border bare at the edges. Now, re-roll it, but this time, roll it without the towel. Roll it slowly and snugly to make a beautiful tight spiral. Place your finished **Fall Pumpkin Spice Roll Cake** seam-side down onto your serving plate. To make the slicing super clean later, cover it gently and pop it into the refrigerator for at least one hour. That chilling time lets the filling firm up perfectly!

Tips for Success with Your Fall Pumpkin Spice Roll Cake

Baking a roll cake can feel intimidating, but honestly, most failures come down to rushing one or two simple steps. I’ve learned these tricks over years of trial and error, and they make all the difference between a beautiful centerpiece and a sad, cracked log. If you follow these three pieces of advice, you’ll have a perfect spiral every time.

Achieving the Ideal Spiral Without Cracks

The absolute number one tip for preventing cracks is the hot roll. You must roll the cake immediately when it comes out of the oven onto that powdered sugar towel. If you let it cool even five minutes in the pan, the structure sets too stiffly, and it will snap when you try to bend it into that spiral shape. Don’t worry about the heat; the sugar protects the surface. Just roll it up snugly and let it cool completely in that rolled position. It’s the only way the cake learns to curve correctly!

Ensuring a Smooth Cream Cheese Filling Texture

For the filling, the enemy is lumps! If your cream cheese or butter is even slightly cold, you will end up fighting with streaks of unmixed fat texture in your filling. Before you even start whipping, take those out about an hour before you plan to make the filling. They should be soft enough that you can easily press a finger into them. When you beat them together before adding the sugar, make sure they are perfectly homogenous—light, fluffy, and completely smooth. That way, when you spread it on the cooled cake, it glides on like silk.

Storage and Reheating Instructions for Fall Pumpkin Spice Roll Cake

Because this **Fall Pumpkin Spice Roll Cake** is loaded with that rich cream cheese filling, it definitely needs to be stored correctly. You can’t just leave this beauty sitting out on the counter overnight, especially if you have company coming back for seconds the next day! Refrigeration is your best friend here.

I usually wrap the entire roll tightly in plastic wrap—make sure you press the wrap gently against the cut side if you’ve already sliced into it—and tuck it into the fridge. It stays perfectly good and moist for about four to five days this way. If you want to keep it longer, say for a holiday gathering next week, it freezes wonderfully! If you are looking for other great holiday baking ideas, you might enjoy this recipe for Greek Baklava Recipe.

For freezing, wrap it first in plastic wrap, then give it a good layer of aluminum foil to prevent freezer burn. It keeps well for up to two months. When you want to eat it, just pull it out the night before and let it thaw slowly in the refrigerator. Don’t bother reheating this one; it’s meant to be served chilled or at cool room temperature. Heating it up just makes the filling turn soupy, and nobody wants that mess!

Understanding the Nutrition of Your Fall Pumpkin Spice Roll Cake

Now, I’m not a nutritionist, so please take these numbers as a friendly guideline rather than strict diet advice! When you bake something this delicious, you’re usually doing it for pure enjoyment, not counting every macro. However, it’s good to have a rough idea of what you’re serving up when you share this **Fall Pumpkin Spice Roll Cake**. For more general baking tips, check out this guide on The Best Zucchini Bread Recipe.

Based on the ingredients needed for the cake and that rich cream cheese filling, we estimate that one generous slice comes in around 380 calories. That includes a decent amount of fat, about 18 grams, primarily from the butter and cream cheese, but don’t forget those carbs adding up to around 55 grams because of all that lovely sugar! For reference on general baking science, you can read about the role of gluten in baking here.

We are looking at about 4 grams of protein per slice. Again, these are just estimates based on standard ingredient sizes, so if you go heavy on the filling (which I often do!), your numbers might creep up a bit! Enjoy it guilt-free, knowing it’s made with real ingredients and a whole lot of love.

Answering Common Questions About Your Pumpkin Roll

I get so many wonderful questions every time I post this recipe, which just tells me how much everyone loves that cozy flavor! Since we are dealing with a delicate roll, a few specific questions always pop up about technique and timing. Here are the top three things folks ask me about making the perfect **pumpkin roll**.

Can I substitute the pumpkin pie spice in this Fall Pumpkin Spice Roll Cake?

You certainly can adjust the spices, but I highly recommend sticking close to the blend! The 2 teaspoons of pumpkin pie spice blend is what gives this **Fall Pumpkin Spice Roll Cake** that authentic, deep autumnal flavor. If you don’t have the pre-mixed blend, you can combine about 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves. But honestly, the pre-made blend is worth tracking down for the flavor consistency!

How long does this pumpkin roll stay fresh?

Because we are using that tangy cream cheese filling, the shelf life is a bit shorter than a standard layer cake. Stored tightly wrapped in the refrigerator, this **pumpkin roll** stays fresh and delicious for about four to five days. Make sure it’s sealed well so it doesn’t absorb any fridge smells!

What is the best way to slice the finished roll cleanly?

This is a classic problem! If you try to slice the roll while it’s still soft, the filling squishes out, and the cake tends to tear. The secret, which I stressed in the assembly steps, is chilling! Let the finished **spice cake** roll sit in the fridge for a full hour, or even two. Then, use a long, sharp, thin knife. Wipe the blade clean between every single slice—that’s the key to getting those beautiful, clean spirals on your plate!

Share Your Beautiful Fall Pumpkin Spice Roll Cake

I truly hope this recipe brings that warm, cozy feeling of autumn into your kitchen! Once you’ve made your **Fall Pumpkin Spice Roll Cake** and had a slice (or two!), I would absolutely love to see your beautiful spirals. Please leave a rating right here on the blog and share a picture in the comments below, or tag me on social media. Happy baking, friends!

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