Fall Pumpkin Spice Roll Cake – theamazingfood Recipe

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There is something undeniably magical about the Fall Pumpkin Spice Roll Cake – theamazingfood, a dessert that wraps the warm essence of autumn flavors into a light, fluffy, and beautifully spiraled cake. This delightful treat brings together the cozy spices of pumpkin pie spice blend and cinnamon, paired with a luscious cream cheese filling that melts in your mouth. Whether you’re cozying up on a crisp fall evening or looking to impress guests with an eye-catching yet comforting dessert, this roll cake is the perfect centerpiece that celebrates the season’s flavors at their absolute best.

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a vital role to ensure your Fall Pumpkin Spice Roll Cake – theamazingfood has just the right balance of texture, flavor, and that classic fall color. From the soft all-purpose flour to the spicy pumpkin pie blend, every component harmonizes beautifully.

• 1 cup all-purpose flour: Provides the cake’s perfect structure while keeping it tender and moist.
• 1/2 tsp baking powder: Helps the cake rise lightly without becoming cakey.
• 1/2 tsp baking soda: Adds a tender crumb by reacting with the acidic pumpkin puree.
• 1 tsp ground cinnamon: Infuses that warm spice note that’s essential for fall baking.
• 2 tsp pumpkin pie spice blend: The star spice mix that brings together nutmeg, cloves, and ginger for an authentic pumpkin flavor.
• 1/4 tsp salt: Balances sweetness and enhances the spices.
• 3 large eggs: Adds richness and helps bind the cake, giving it a silky texture.
• 1-1/4 cups granulated sugar: Sweetens the batter perfectly without overpowering the spices.
• 1 cup canned pumpkin puree: Provides moisture, fluffiness, and that gorgeous pumpkin orange hue.
• 1 tsp vanilla extract: Rounds out the flavors with a hint of sweetness and depth.
• 1/4 cup powdered sugar (for dusting towel): Prevents the cake from sticking when it’s time to roll.
• 8 oz cream cheese, at room temperature: Creates the rich, tangy filling that contrasts beautifully with the spiced cake.
• 1/4 cup salted butter, softened: Adds creaminess and a hint of saltiness to the frosting.
• 1 tsp vanilla extract: Enhances the filling with a sweet aroma.
• 1/8 tsp ground cinnamon: Adds subtle warmth in the cream cheese filling.
• Pinch sea salt: Balances the flavors in the frosting perfectly.
• 3 cups powdered sugar: Sweetens and thickens the cream cheese frosting for that perfect spreadable consistency.

How to Make Fall Pumpkin Spice Roll Cake – theamazingfood

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it, then sift together the dry ingredients. This prep makes sure your batter cooks evenly and your roll will come out cleanly without sticking—essential for that beautiful spiral.

Step 2: Mix the Cake Batter

In a large bowl, beat the eggs and granulated sugar until fluffy and pale. This step introduces air into your batter, which gives the cake its lovely light texture. Slowly fold in the pumpkin puree and vanilla extract, then gently add the dry ingredients. Mixing carefully maintains that airiness without overworking the batter.

Step 3: Bake the Cake

Pour your batter into the prepared pan and smooth it out evenly. Bake for about 15 to 18 minutes or until the cake springs back when lightly pressed. The cake will be delicate and moist, with a warm, spicy aroma filling your kitchen as it bakes.

Step 4: Roll the Cake

Immediately after removing the cake from the oven, dust a clean kitchen towel with powdered sugar, then carefully invert the cake onto the towel. Peel off the parchment paper, then while the cake is still warm, roll it up gently from the short edge with the towel inside the roll. This prevents cracking later on and helps set the shape.

Step 5: Prepare the Cream Cheese Filling

Beat together the cream cheese, softened butter, vanilla extract, cinnamon, sea salt, and powdered sugar until smooth and fluffy. This luscious filling is the perfect partner for the spiced cake, bringing a creamy, tangy balance to every bite.

Step 6: Fill and Re-Roll the Cake

Once the cake has completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Then, roll it back up without the towel, pressing slightly to seal the edges. This creates that unmistakable spiral of cake and filling that makes the Fall Pumpkin Spice Roll Cake – theamazingfood so irresistible.

How to Serve Fall Pumpkin Spice Roll Cake – theamazingfood

Garnishes

To make your dessert even more inviting, dust the top with a little extra powdered sugar or sprinkle with a pinch of cinnamon. Toasted pecans or walnuts also add a delightful crunch and nutty flavor that pairs beautifully with the pumpkin spices.

Side Dishes

This roll cake shines beautifully when paired with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a beverage pairing, consider a warm chai tea or a spiced cider to complement the rich autumn spices.

Creative Ways to Present

Slice the roll cake into generous rounds and serve on a rustic wooden platter for a cozy vibe, or stack the slices with layers of whipped cream and caramel drizzle for an indulgent trifle-inspired dessert that’s sure to wow at gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Fall Pumpkin Spice Roll Cake – theamazingfood tightly in plastic wrap and store it in the refrigerator for up to 4 days. This keeps the cake moist and the cream cheese filling fresh, so each slice tastes as wonderful as the first.

Freezing

You can freeze the cake by wrapping it securely in plastic wrap and then in foil, or placing it in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.

Reheating

Since this is a delicate cream cheese-filled roll, it’s best enjoyed chilled or at room temperature. Avoid microwaving, which can make the filling separate. Simply let it stand at room temperature for 15 to 20 minutes before serving if refrigerated.

FAQs

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can work, but it should be cooked, pureed, and drained of excess moisture before using. Canned pumpkin puree provides consistent moisture and texture, which is key to this recipe’s success.

What if I don’t have pumpkin pie spice blend?

You can easily make your own by mixing ground cinnamon, nutmeg, ginger, cloves, and allspice. This homemade alternative will give you full control over the spice balance in your Fall Pumpkin Spice Roll Cake – theamazingfood.

How can I avoid cracking when rolling the cake?

Rolling the cake while it’s warm and using a powdered sugar-dusted towel to roll it helps prevent cracks. Also, avoid over-baking which causes dryness and increases the risk of cracks.

Is this cake gluten-free?

The recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends designed for baking, but results may vary.

Can I make the cake and filling ahead of time?

Yes! You can bake the cake and make the filling a day ahead. Keep them refrigerated separately, then assemble the roll just before serving to keep everything fresh.

Final Thoughts

There is truly no better way to celebrate the flavors of autumn than with the Fall Pumpkin Spice Roll Cake – theamazingfood. From its tender, spiced cake to the creamy, dreamy filling, it’s a dish that brings joy to any table. I can’t wait for you to try it and share it with the ones you love—it’s a treat that will have everyone asking for seconds and sharing warm memories well into the season.

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