Okay, Mom Tribe, gather ’round! Let’s talk about a recipe that’s saved my sanity more times than I can count during the whirlwind of fall: the glorious Pumpkin Spice Cake Roll! We all know that balancing school drop-offs, soccer practice, and the never-ending laundry pile leaves little time for complicated baking. This Pumpkin Spice Cake Roll is surprisingly simple and always a crowd-pleaser.
I remember the first time I made a Pumpkin Spice Cake Roll. It was a blustery October afternoon, the leaves were swirling outside, and the kids were buzzing with anticipation for Halloween. I wanted to create something special, something that captured the cozy feeling of the season. Let’s just say, the first attempt was… a learning experience.
The cake cracked, the filling oozed, and I almost threw in the towel. But, I salvaged it (because mamas never give up!), and you know what? It tasted amazing! Since then, I have tweaked and perfected that original Pumpkin Spice Cake Roll.
This recipe is perfect for those days when you want something delicious but don’t have hours to spend in the kitchen. It’s a treat that feels fancy but is secretly easy. I’m here to tell you that you CAN make an amazing Pumpkin Spice Cake Roll, even with the chaos of family life swirling around you. So, let’s get baking, fellow kitchen warriors!
INGREDIENTS You’ll Need:
Here’s what goes into my sanity-saving Pumpkin Spice Cake Roll. Don’t worry, it is a short list.
- 3 large eggs: These bind everything together. If you only have medium, use 4.
- 1 cup granulated sugar: For sweetness, of course!
- 2/3 cup pumpkin puree: Not pumpkin pie filling! The puree is pure pumpkin.
- 1 teaspoon ground cinnamon: Because it isn’t fall without cinnamon!
- 1/2 teaspoon ground ginger: Adds a little warmth.
- 1/4 teaspoon ground cloves: A little goes a long way.
- 3/4 cup all-purpose flour: The base of our cake.
- 1 teaspoon baking powder: Helps the cake rise.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 cup powdered sugar: For dusting and the filling.
- 8 ounces cream cheese, softened: The base of the cream cheese frosting roll!
- 4 tablespoons unsalted butter, softened: Adds richness to the filling.
- 1 teaspoon vanilla extract: Enhances the flavors.
No worries if you are missing something. If you don’t have ground ginger, use a bit more cinnamon. I also love grabbing the pumpkin puree while doing my regular shopping. This recipe for a delicious Pumpkin Spice Cake Roll doesn’t have to break the bank. You can often find store-brand cream cheese for a budget-friendly option. For a shortcut, measure all your spices into a single bowl beforehand for faster prep. If you’re looking to simplify even more, you could try using pre-mixed pumpkin spice blends, but I find the individual spices give the best flavor.
Store leftover Pumpkin Spice Cake Roll tightly wrapped in the refrigerator for up to 3 days. My family loves when I add a sprinkle of chopped pecans to the filling for extra crunch. Another great addition is a swirl of homemade spiced pumpkin butter, it adds a fantastic depth of flavor!
Let’s Make it Happen!
Ready to roll? Let’s get this Pumpkin Spice Cake Roll in the oven!
- Preheat & Prep: First, preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides for easy lifting. Trust me, this is a lifesaver!
- Whisk the Wet: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. A hand mixer works great here, but a whisk and some elbow grease will do the trick too!
- Pumpkin & Spice: Add the pumpkin puree, cinnamon, ginger, and cloves to the egg mixture and mix until well combined. Your kitchen should smell amazing already!
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Bake it Up: Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake it, or the cake will be dry and more likely to crack. While your Pumpkin Spice Cake Roll is baking, pour yourself that well-deserved coffee!
- Roll While Warm: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the towel. This is crucial for preventing cracks later! This usually takes about 30 minutes.
- Make the Filling: While the cake cools, prepare the cream cheese frosting roll filling. In a large bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Here is where I used to mess up my Pumpkin Spice Cake Roll – the cream cheese needs to be soft or it will be lumpy!
- Unroll & Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake.
- Roll it Back Up: Starting from the same short end, carefully roll the cake back up without the towel. Wrap the Pumpkin Spice Cake Roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
- Slice & Serve: Before serving, dust the Pumpkin Spice Cake Roll with additional powdered sugar. Slice into 1-inch thick slices and enjoy! Don’t panic if your Pumpkin Spice Cake Roll looks a little wonky at the ends. Just trim them off and no one will ever know!
Here’s where I used to mess up my Pumpkin Spice Cake Roll – don’t make my mistake! The cake needs to be completely cool before adding the filling. Otherwise, it will melt and make a mess! In my chaotic kitchen, this **easy pumpkin roll** usually takes about an hour and a half from start to finish.
How We Love to Eat This!
My family loves this Pumpkin Spice Cake Roll!
The kids devour this Pumpkin Spice Cake Roll when I serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also amazing with a side of fresh fruit, like sliced apples or pears. This Pumpkin Spice Cake Roll is perfect for those crazy weeknight dinners when you want something a little special without a lot of fuss. I sometimes add a sprinkle of cinnamon sugar on top for an extra touch of sweetness.
I love to make this *delicious Pumpkin Spice Cake Roll* for fall gatherings, potlucks, and even Thanksgiving dessert. It’s always a hit! Presentation-wise, a simple dusting of powdered sugar or a drizzle of caramel sauce makes it look extra fancy. For an even more impressive presentation, try adding some candied pecans or a sprinkle of edible gold dust!
If you have any Pumpkin Spice Cake Roll leftover (which is rare in my house!), you can crumble it over yogurt or ice cream for a quick and easy dessert. You can also slice it into smaller pieces and freeze it for a later treat. Freezing individual slices makes it easy to grab a sweet treat whenever the craving strikes.
We’ve also tried a few seasonal variations. Adding chopped pecans or walnuts to the filling is always a winner. For a little extra zing, try adding a teaspoon of orange zest to the cake batter. Another fun variation is to use a maple-flavored cream cheese for the filling.
I made this Pumpkin Spice Cake Roll for book club last fall, and it was gone in minutes! Everyone raved about the cream cheese filling and the moist, spicy cake. This Pumpkin Spice Cake Roll reminds me of another family favorite, Pumpkin French Toast Roll-Ups. It gives me all the same Fall flavors! For more sanity-saving dinner ideas, check out my other roll recipes too!
FAQs: Your Questions Answered
Let’s tackle those Pumpkin Spice Cake Roll questions!
- Can my picky eater handle this Pumpkin Spice Cake Roll?
It’s worth a try! The pumpkin flavor is mild, and the cream cheese filling is sweet and creamy. Start with a small slice and see what they think. You can always leave off the powdered sugar if they are sensitive to sweetness.
- What if I burn my Pumpkin Spice Cake Roll? (Asking for a friend… okay, it was me!)
Okay, first, don’t beat yourself up! We all burn things sometimes. If it’s just a little burnt, you can try carefully scraping off the burnt parts. If it’s badly burnt, it’s probably best to start over. But hey, at least your house smelled good for a little while!
- Can I make this Pumpkin Spice Cake Roll ahead for meal prep?
Absolutely! In fact, I think it tastes even better after it’s had a chance to chill in the fridge for a few hours. You can make it up to two days in advance.
- Can I freeze this Pumpkin Spice Cake Roll?
Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to two months. Thaw it in the refrigerator overnight before serving.
- What if my cake cracks when I roll it?
Don’t worry, it happens! Cracks are usually caused by the cake being too dry or not rolling it tightly enough while it’s warm. Even if it cracks, it will still taste amazing! You can also hide the cracks with extra powdered sugar.
- Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe. Stick with plain pumpkin puree.
- Can I make this Pumpkin Spice Cake Roll gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Be sure to follow the package instructions for best results.
- Can I use a different type of filling?
Absolutely! If you’re not a fan of cream cheese, you can try using a mascarpone cheese filling or even a simple whipped cream filling. Get creative and make it your own!
Want to try out a vegan version? Then check out this Vegan Pumpkin Roll – Crumbs & Caramel. For another take on the recipe, check out Our Best Pumpkin Roll and Pumpkin Roll with Cream Cheese Filling – Spoonabilities. This **festive Pumpkin Spice Cake Roll** is so versatile!
Final Thoughts:
This Pumpkin Spice Cake Roll is more than just a recipe; it’s a little slice of happiness that brings my family together. It’s the perfect treat for cozy fall evenings, holiday gatherings, or just because. I hope you give it a try and create your own delicious memories. If your kids love this, they’ll go crazy for Pumpkin Chai Cinnamon Rolls!
Here are a few My Pumpkin Spice Cake Roll Mom Hacks
- Parchment Paper is Your Friend: Don’t skip lining the pan with parchment paper. It makes removing the cake so much easier.
- Roll it Tight: Rolling the cake tightly while it’s warm is key to preventing cracks.
- Chill Out: Don’t rush the chilling process. Letting the cake chill for at least 30 minutes helps the filling set and makes it easier to slice.
Here are a few family-tested variations:
- Chocolate Chip Pumpkin Spice Cake Roll: Add 1/2 cup of mini chocolate chips to the batter.
- Pecan Pumpkin Spice Cake Roll: Add 1/2 cup of chopped pecans to the cream cheese filling.
- Gingerbread Pumpkin Spice Cake Roll: Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground cloves to the cake batter.
My daughter loves the Chocolate Chip version, while my son prefers the classic Pumpkin Spice Cake Roll with extra cream cheese frosting roll filling. I hope this Pumpkin Spice Cake Roll brings as much joy to your family as it does to mine. Happy baking, mamas! I hope you enjoy this easy pumpkin roll.
Pumpkin Spice Cake Roll
This Pumpkin Spice Cake Roll is a delightful fall dessert featuring a moist pumpkin-flavored cake with a creamy, sweet filling. It’s easier to make than you think and will impress your guests!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar, for dusting
- For the Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the towel.
- Make the Filling: In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
- Assemble the Cake Roll: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
- Reroll the cake tightly, without the towel.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust with powdered sugar. Slice and enjoy!
Notes
For a richer flavor, add 1/4 cup of chopped walnuts or pecans to the cream cheese filling. Serve chilled.