Pumpkin Spice Roll Cake

This pumpkin spice roll cake transforms ordinary pumpkin puree into a stunning spiral dessert that celebrates fall flavors. The soft pumpkin cake wraps around a creamy, cinnamon-spiced cream cheese filling to create something that looks impressive but isn't actually difficult to make.

I first made this pumpkin roll for a Thanksgiving potluck when I needed something that would travel well. The spiral slices with their creamy filling made such an impression that I now bring it to every autumn gathering by popular demand.

Ingredients

• All purpose flour: forms the base of our light cake
• Pumpkin pie spice blend: provides that quintessential fall flavor
• Canned pumpkin puree: gives moisture and rich color
• Eggs: create structure and help the cake remain flexible for rolling
• Cream cheese: makes the filling tangy and irresistible
• Powdered sugar: sweetens the filling and prevents sticking when rolling

Step-by-Step Instructions

Prepare the Pan and Towel:

Properly prepare your work surface before starting anything else. Lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents the hot cake from sticking when you roll it. The powdered sugar creates a barrier that allows the cake to release easily while adding a touch of sweetness.

Mix the Dry and Wet Ingredients:

Combine your dry ingredients thoroughly to ensure even distribution of the spices. When beating the eggs and sugar, dont rush this step. The mixture should become noticeably paler and thicker, which creates air pockets that help the cake rise properly. This aeration is crucial for the texture that allows the cake to roll without cracking.

Combine and Bake the Cake:

When folding the dry ingredients into the wet mixture, use gentle strokes to maintain the air youve incorporated. Spread the batter evenly in your prepared pan, paying special attention to the corners. The thin layer bakes quickly, so start checking at 12 minutes to prevent overbaking which can make the cake too dry to roll.

Roll the Cake in the Sugared Towel:

This step requires confidence and quick action. The cake must be rolled while hot because its more flexible before it cools. Roll firmly enough to create a tight spiral but gently enough not to compress the cake completely. The towel absorbs moisture as the cake cools, preventing condensation that could make it soggy.

Make the Cream Cheese Filling:

The filling benefits from room temperature ingredients that blend seamlessly. Beat the cream cheese and butter until completely smooth before adding any sugar to avoid lumps that would disrupt your smooth spiral. The hint of cinnamon in the filling creates flavor continuity with the spiced cake.

Fill, Roll and Chill the Pumpkin Roll:

When unrolling the cooled cake, it may resist slightly but should unfurl without major cracks if properly rolled while warm. Spread the filling in an even layer, leaving a small margin at the edges to prevent overflow. Use the towel to help guide the cake into its final roll, applying gentle pressure to create a tight spiral without squeezing out the filling.

Serve the Pumpkin Roll:

The chilled roll slices cleanly with a serrated knife. For the prettiest presentation, wipe the knife clean between cuts. The contrast between the orange cake and white filling creates a stunning visual effect that makes each slice a little work of art on the plate.

The pumpkin pie spice blend is truly the heart of this recipe. My grandmother used to mix her own with extra ginger and a hint of black pepper that gave the cake an unexpected warmth. That subtle heat against the cool cream cheese filling creates a memorable contrast that keeps everyone coming back for another slice.

Storage Tips

This pumpkin roll actually improves with a day in the refrigerator as the flavors meld. Store it wrapped tightly in plastic wrap for up to three days. The cream cheese filling helps keep the cake moist. If you need to make it further ahead, you can freeze the completed roll for up to one month. Simply wrap it first in plastic wrap, then in foil, and thaw overnight in the refrigerator before serving.

Make It Your Own

While traditional pumpkin roll is perfect as is, you can customize it with additions to the filling. Try mixing in crushed gingersnap cookies, toasted chopped pecans, or a swirl of salted caramel sauce before rolling. For a chocolate twist, you can add mini chocolate chips to the filling or drizzle the finished roll with chocolate ganache for an extra decadent touch.

Troubleshooting

First-time cake roll makers often worry about cracking. If small cracks appear, dont panic. The filling will generally hide minor imperfections. For larger cracks, a dust of powdered sugar works wonders as camouflage. If your cake seems too stiff to roll, it may be slightly overbaked. Try covering it with a slightly damp towel for a few minutes to add moisture before attempting to roll it.

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Recipe FAQs

→ Why do you roll the cake while it's still hot?

Rolling the cake while hot is crucial because the sponge is still flexible. This prevents cracking when you later unroll and fill it. As the cake cools in the rolled position, it "memorizes" this shape, making the final rolling much easier.

→ Can I make this ahead of time?

Absolutely! This dessert actually benefits from chilling. You can make it 1-2 days ahead and store it covered in the refrigerator. The flavors continue to develop and the filling sets perfectly, making slicing easier.

→ Why is my cake cracking when I roll it?

Cracking typically happens if the cake is overbaked or if you waited too long to roll it after baking. The cake must be rolled while still warm. If you experience minor cracks, don't worry - the filling will usually hide them.

→ Can I freeze this pumpkin roll?

Yes! Wrap the finished roll tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. This makes it perfect for preparing well ahead of holiday gatherings.

→ What's the best way to slice this roll cake?

Use a sharp serrated knife and make clean, decisive cuts rather than sawing motions. Chilling the roll for at least an hour before slicing helps maintain the spiral shape and gives you cleaner slices.

→ Can I use homemade pumpkin puree instead of canned?

Yes, but drain homemade puree thoroughly in a fine mesh sieve or cheesecloth to remove excess moisture. Homemade puree tends to be wetter than canned, which could affect the cake's texture if not properly drained.