Pumpkin Spice Cake Roll Recipe

This Pumpkin Spice Cake Roll is a warm and delightful treat perfect for fall celebrations. With a fluffy cake texture and a creamy spiced filling, this dessert brings together cozy flavors like cinnamon, nutmeg, and ginger in a deliciously impressive roll. Let’s dive into this recipe with step-by-step guidance to help you master this beautiful pumpkin dessert with confidence.

Why You’ll Love This Pumpkin Spice Cake Roll

• Perfect Fall Flavors: Pumpkin and spices create a warm, cozy taste that feels like autumn on a plate.
• Beginner-Friendly Instructions: We break down every step with tips and tricks, so even if it’s your first time making a cake roll, you can achieve great results.
• Flexible Options for Ingredients: Alternative ingredients for those with dietary restrictions or preferences.
• Reliable Cream Cheese Filling: A stable filling that won’t ooze or deflate, making the cake roll easy to slice and serve.

Required Kitchen Tools

To make this Pumpkin Spice Cake Roll, you’ll need a few specific tools to ensure a successful bake and a neat roll:

1. 8×12″ Jelly Roll Pan – essential for the correct cake thickness.
2. Parchment Paper – helps prevent sticking and makes rolling easier.
3. Whisk and Spatula – for combining ingredients without overmixing.
4. Electric Mixer – ideal for whipping meringue to stiff peaks.
5. Sifter – to create a lump-free batter.
6. Offset Spatula – for spreading the filling evenly.
7. Cooling Rack – allows even cooling without moisture buildup.

Ingredients

For the Cake

• Cake Flour – 3/4 cup (for a tender, fluffy texture)
• Pumpkin Puree – 2/3 cup (make sure it’s “100% pure pumpkin”)
• Granulated Sugar – 1/2 cup, divided
• Egg Yolks – 4 large
• Egg Whites – 4 large, room temperature
• Cream of Tartar – 1/4 tsp (for stabilizing the meringue)
• Pumpkin Pie Spice – 2 tsp
• Salt – 1/4 tsp

For the Cream Cheese Filling

• Cream Cheese – 8 oz, cold (brick type for stability)
• Powdered Sugar – 3/4 cup (sifted)
• Heavy Cream – 1/4 cup, chilled
• Vanilla Extract – 1 tsp

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

1. Preheat your oven to 350°F (175°C).
2. Line your 8×12″ jelly roll pan with parchment paper, extending it slightly over the edges for easy cake removal.
3. Lightly grease the parchment paper to ensure the cake won’t stick.

Step 2: Mix the Cake Batter

1. Prepare Dry Ingredients:

• In a large bowl, sift together cake flour, pumpkin pie spice, and salt. This step prevents lumps in your batter and ensures even spice distribution.

2. Combine Wet Ingredients:

• In a separate bowl, whisk together egg yolks, 1/4 cup of sugar, and pumpkin puree until smooth. Set aside.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, add egg whites and begin to whip on medium speed until frothy.
2. Gradually add cream of tartar and remaining 1/4 cup of sugar, whipping until stiff peaks form.
3. Gently fold the meringue into the egg yolk mixture, being careful not to deflate the batter. This keeps the cake light and airy.

Step 4: Bake the Cake

1. Pour the batter into your prepared pan and spread evenly with a spatula.
2. Gently tap the pan on the counter to release any large air bubbles.
3. Bake for 12-15 minutes or until the cake springs back lightly when touched.

Step 5: Prepare the Filling

1. In a large bowl, beat the cold cream cheese until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract until well combined.
3. Slowly add the heavy cream while beating on medium speed, creating a light, stable frosting.

Step 6: Roll the Cake

1. After removing the cake from the oven, immediately transfer it (with parchment paper) onto a cooling rack.
2. While still warm, carefully roll the cake from one short end to the other, parchment paper included, to help form its shape. Allow it to cool completely in this rolled position.

Step 7: Fill and Finalize the Roll

1. Once the cake has cooled, carefully unroll it and remove the parchment paper.
2. Spread the cream cheese filling evenly across the surface, leaving a slight border to prevent overfilling.
3. Gently roll the cake back up, applying even pressure for a smooth finish.

Step 8: Chill and Serve

• Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
• Before serving, dust with powdered sugar for a classic look.

Tips for Success

• Use Room Temperature Ingredients: Ensures a smoother batter and stable filling.
• Be Gentle with Folding: Retains the airy texture of the meringue.
• Chill for Clean Slices: Allowing the cake to chill helps it hold shape when sliced.

Common Substitutions

• Cake Flour – Substitute with all-purpose flour but reduce by 1 tbsp and add 1 tbsp cornstarch.
• Pumpkin Pie Spice – Replace with equal parts cinnamon, nutmeg, ginger, and cloves.
• Cream Cheese Filling – Substitute with whipped coconut cream for a dairy-free option.

How to Roll Cake Without Cracking

To achieve a smooth roll without cracks:

1. Roll the cake while it’s still warm.
2. Avoid over-baking to maintain flexibility.
3. Spread a thin layer of filling, concentrating more on the starting edge for a neat finish.

Storage and Make-Ahead Tips

• Refrigeration: Store the cake roll in the refrigerator, wrapped tightly, for up to 3 days.
• Freezing: Wrap in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Homemade puree can add excess moisture. We recommend canned puree for the best texture.

How do I prevent my filling from being too soft?

Chill your mixing bowl and cream before beating to achieve a firmer filling.

Nutritional Information (per serving)

Nutrient	Amount
Calories	280
Protein	5g
Carbohydrates	34g
Sugars	20g
Fat	14g

Conclusion

This Pumpkin Spice Cake Roll is the perfect dessert to bring to any fall gathering. Its cozy flavors and beautiful presentation make it a show-stopper, and with our detailed instructions, you’ll be able to make this treat confidently. We hope this recipe becomes a fall favorite in your home – enjoy the warm, spiced flavors with family and friends!

Let us know in the comments how your pumpkin roll turned out. Happy baking!