Pumpkin Spice Cake Roll Recipe
Craving a dessert that’s perfectly spiced and looks as impressive as it tastes? This pumpkin spice cake roll is a showstopper and the ultimate fall treat!
I made this cake roll for a family gathering, and it was a total hit. The soft, spongy cake paired with the creamy filling is the perfect balance of sweet and spice.
It’s perfect for Thanksgiving, holiday parties, or any time you want to wow your guests with something beautiful and delicious. And don’t worry, it’s easier to make than it looks!
Ready to bake something that’s as fun to make as it is to eat? Let’s get started on this pumpkin spice cake roll—you’re going to love it!
Why You’ll Love This Recipe
- Perfect for Fall: The pumpkin spice flavor is the ultimate fall treat, making this cake roll the perfect dessert for autumn get-togethers or holiday meals.
- A Showstopper: It looks so elegant, and everyone will think you spent hours on it. But really, it’s much simpler than it looks!
- Light and Fluffy: The cake has a light texture that pairs perfectly with the rich cream cheese filling, making every bite melt in your mouth.
- Quick to Make: With just a little time and effort, you can whip up a stunning dessert that’s sure to impress your friends and family.
- Make-Ahead Friendly: This dessert can be made a day ahead, making it a great option when you need something that’s easy to prepare in advance.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: About 35 minutes
Servings:
This recipe makes 10-12 servings, perfect for a family gathering or holiday party.
Difficulty:
While the technique of rolling the cake may seem tricky, it’s actually simple. Just follow the instructions carefully, and you’ll have a beautiful dessert that looks like it came from a bakery.
Required Kitchen Tools
Before you get started, make sure you have the following tools handy:
- Baking Sheet: A 15×10-inch baking sheet is ideal for this recipe.
- Parchment Paper: Prevents sticking and ensures easy removal from the pan.
- Hand Mixer or Stand Mixer: To beat the egg mixture and make the filling smooth and fluffy.
- Cooling Rack: To let the cake cool properly before filling and rolling.
- Clean Towel: This is used to roll the cake while it’s still warm to prevent cracking.
Ingredients
For the Cake:
- Cake Flour: ¾ cup (for a soft, fluffy texture)
- Pumpkin Puree: 2/3 cup (make sure it’s pure pumpkin)
- Granulated Sugar: ½ cup (adds sweetness)
- Egg Yolks: 4 large (adds richness)
- Egg Whites: 4 large (room temperature, for fluffiness)
- Cream of Tartar: ¼ tsp (helps stabilize the egg whites)
- Pumpkin Pie Spice: 2 tsp (for that signature warm flavor)
- Salt: ¼ tsp (balances the sweetness)
For the Cream Cheese Filling:
- Cream Cheese: 8 oz (cold, brick type for stability)
- Powdered Sugar: ¾ cup (sifted, for smoothness)
- Heavy Cream: ¼ cup (chilled, for fluffiness)
- Vanilla Extract: 1 tsp (adds a hint of flavor)
How to Make Pumpkin Spice Cake Roll: Step-by-Step Instructions
1. Prepare the Cake Pan
Start by lining your baking sheet (15×10-inch) with parchment paper. This is essential to prevent the cake from sticking and to help you roll it easily. Be sure to leave some overhang of the paper, so it’s easier to lift the cake out after it’s baked.
2. Beat the Eggs
In a large bowl, whisk the egg yolks and granulated sugar together until they’re pale and fluffy. This will help the cake rise and give it a light texture. You’ll want to do this for about 5 minutes using a hand mixer or stand mixer on medium speed.
3. Mix the Pumpkin Puree and Spices
Add in the pumpkin puree, pumpkin pie spice, and salt. Stir it all together until the mixture is smooth and well combined. This is where the fall flavors come to life!
4. Whip the Egg Whites
In a separate bowl, use a clean mixer to beat the egg whites and cream of tartar until stiff peaks form. This step is key to making the cake fluffy and light. It should take about 3-4 minutes on medium-high speed.
5. Combine the Mixtures
Gently fold the egg whites into the pumpkin mixture. You want to do this carefully to keep the air in the batter, which helps the cake rise. Once they’re combined, sift the cake flour over the batter and fold that in too. Be sure to mix just until everything is incorporated, so you don’t deflate the batter.
6. Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into your prepared baking sheet and spread it evenly. Bake for about 12-15 minutes or until a toothpick inserted into the center comes out clean.
How to Assemble the Pumpkin Spice Cake Roll
1. Cool the Cake
Once the cake is done baking, remove it from the oven. Let it cool for about 5 minutes in the pan. Then, carefully turn the cake onto a clean kitchen towel that’s been dusted with powdered sugar. The towel helps to prevent the cake from sticking and allows it to keep its shape when rolling.
2. Roll the Cake
While the cake is still warm, gently roll it up using the towel, starting from the short end. This step is crucial to prevent the cake from cracking later. Let the rolled-up cake cool completely in the towel. This cooling process helps it hold its shape.
3. Make the Cream Cheese Filling
While the cake cools, it’s time to prepare the filling. Beat the cream cheese in a large bowl with a hand mixer until smooth and creamy. Add in the powdered sugar and vanilla extract, then slowly add the heavy cream while mixing. Continue to beat until the mixture is light and fluffy.
4. Unroll and Fill the Cake
Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the cake, leaving a small border along the edges. Be careful not to tear the cake while you do this!
5. Roll the Cake Again
Once the filling is spread, carefully roll the cake back up, this time without the towel. You’ll now have a beautiful pumpkin spice cake roll filled with smooth, creamy goodness!
6. Chill Before Serving
To make slicing easier and keep the shape intact, refrigerate the rolled cake for about 30 minutes before serving. This allows the filling to set and the cake to firm up.
Serving and Decoration
Once your Pumpkin Spice Cake Roll is ready, you can serve it as is or top it with a light dusting of powdered sugar or a few chopped pecans for extra flavor. This cake is perfect for a fall dessert table or as a sweet treat for holiday gatherings.
Storing Pumpkin Spice Cake Roll
- Leftovers: Store any leftover cake roll in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
- Freezing: If you want to make this in advance, you can freeze the unfilled, rolled cake (before adding the cream cheese filling). Just wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it out, add the filling, and enjoy!
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Carbs | 27g |
| Fiber | 1g |
| Sugars | 18g |
| Protein | 3g |
Pumpkin Spice Cake Roll Recipe
Course: Pumpkin10-12
servings20
minutes15
minutes220
kcalIngredients
- For the Cake:
¾ cup cake flour
2/3 cup pumpkin puree
½ cup granulated sugar
4 large egg yolks
4 large egg whites
¼ tsp cream of tartar
2 tsp pumpkin pie spice
¼ tsp salt
- For the Cream Cheese Filling:
8 oz cream cheese (cold, brick type)
¾ cup powdered sugar (sifted)
¼ cup heavy cream (chilled)
1 tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C). Line a 15×10-inch baking sheet with parchment paper.
- Beat egg yolks and sugar until pale and fluffy. Add pumpkin puree, spice, and salt. Mix well.
- Whip egg whites and cream of tartar until stiff peaks form. Gently fold into pumpkin mixture, followed by sifted flour.
- Pour into baking sheet and bake for 12-15 minutes. Let cool on a towel.
- For filling, beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
- Once the cake has cooled, unroll it, spread filling, and reroll.
- Refrigerate for 30 minutes, then slice and serve.
Pumpkin Spice Cake Roll FAQs
- Can I substitute pumpkin puree with pumpkin pie filling?
It’s best to stick with 100% pure pumpkin puree, as pumpkin pie filling has added spices and sugar that might affect the flavor and texture of the cake. - Can I make the cake in advance?
Yes, you can make the cake a day ahead! Just roll it up without the filling, refrigerate it, and add the cream cheese filling the next day. - How do I store leftovers?
Store leftover cake roll in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil before freezing. - Can I make this recipe gluten-free?
Yes, you can substitute the cake flour with a gluten-free flour blend, but make sure it’s a one-to-one substitute for best results.
Conclusion
This Pumpkin Spice Cake Roll is the perfect dessert for any fall celebration. It combines the best of autumn flavors with a light, fluffy texture and creamy filling, making it a treat everyone will love. Whether it’s for Thanksgiving, a family dinner, or just a cozy weekend, this cake will bring joy to your table. Plus, it’s easy to make ahead, so you can enjoy the day without stress. Give it a try, and your taste buds will t
