There’s something about pumpkin spice that just feels like autumn. Those warm, cosy flavours make this pumpkin spice roll a lovely treat to enjoy as the weather cools. It’s simple to make, tastes amazing, and is perfect for embracing the season.
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To make the Pumpkin Spice Roll you need
Tools:
- Electric beater or a stand mixer. I would highly recommend using either on of these for this recipe. You can do it by hand but you are making more work for yourself. Unlike other “gimmicky” tools, I don’t think you will ever regret investing in either of these tools.
- Mixing bowl
- Kitchen scale or measuring cups
- Measuring spoons
- Spatula, a silicone one works the best at scraping out the most batter and icing.
- Lined Baking sheet. Around 12″x17.5″ in size, it also needs a small lip around the edge. Like these ones.
- Tea towel
Ingredients
- Large sized eggs.
- All purpose plain flour, you can substitute and use a self raising flour by omitting the baking powder.
- Baking powder.
- Granulated sugar
- Pumpkin puree, you can used tinned or make your own by roasting your own pumpkin preferably the night before.
- Salt
- Pumpkin spice blend. Store bought works fine but I would recommend making your own if you can from a blend of cinnamon, nutmeg, ginger, allspice and clove. The quantities are in the recipe notes below.
How to Roast a Pumpkin
If you have chosen to roast your own pumpkin for this pumpkin spice roll then try to do it at least the night before. It needs to be cooled down completely before you can use it in the recipe.
Begin with preheating your oven to 375F. Slice your pumpkin in half and scoop out all of the seeds and seed fibers. Placing the pumpkin halves open side facing down onto a lined or oiled baking sheet.
Place the baking sheet into the preheated oven and roast for around 30 minutes to 45 minutes, cook time really depends on the size of your pumpkin.
After thirty minutes check on the pumpkin regularly by sticking a fork into the skin. Once it is soft remove it from the oven and leave to cool completely. Once cooled you can scoop out the pumpkin flesh and place it into a storage container until it is needed. Don’t forget it will need to be refrigerated until used, and will last up to a week if left in the fridge. The pumpkin puree can also be stored in the freezer for up to a year.
How to make the pumpkin spice roll
Preheat the oven to 375F, 180C or gas mark 4
Line the baking sheet with parchment paper. To do this grease the baking sheet around the edges and up the sides so that the parchment paper stays securely in place. Press down the parchment in place on the baking sheet.
Add the eggs into a large mixing bowl. Using the whisk attachment, whisk them on a medium high speed for around 5 minutes. The eggs should look light and foamy.
Add in the rest of the ingredients to the whisked eggs. Change to the paddle attachment and beat all of the ingredients together on a low speed until they are fully combined.
Scrape the batter out onto the lined baking sheet and spread so that it covers the entire surface evenly. I like to carefully tilt the baking sheet and let the batter run over the surface naturally. It may look like it wont be enough batter but it will be, don’t forget this is a thin cake.
Bake, Roll and Cool
Place into the preheated oven for 8 minutes. This cake bakes quickly. Remove from the oven let it cool for a couple of minutes before handling.
While the cake is still hot, we are going to roll it up to help prevent it from cracking later. As the cake cools, it becomes less flexible, so rolling it while it’s still warm makes it easier to roll again once we’ve added the filling. Be very careful when handling the hot cake.
Carefully lift the parchment paper and cake from the baking sheet and place them onto a clean tea towel. Then, using the tea towel to protect your hands, gently roll the cake up with the parchment paper still attached (see the images for reference). Make sure you roll the cake along the long edge to create a nice even roll. Once rolled, set it aside and allow the cake to cool completely before unrolling and adding the filling.
Cream cheese frosting for the pumpkin spice roll
While the cake for the pumpkin spice roll is cooling make the cream cheese frosting.
In the mixing bowl add all of the ingredients.
Starting on a low speed use the paddle attachment to beat the ingredients together. Remember to start slow, otherwise you may end up with a film of icing sugar everywhere. When the icing sugar has been incorporated in increase the speed to medium high. Beat the together until the cream cheese icing is lovely and smooth and shiny.
Make up and serve the pumpkin spice roll
Gently unroll and remove the cake from the parchment paper. Be sure to do this very carefully we want to stop the cake from cracking and falling apart.
Using a spatula spoon the cream cheese frosting over the whole surface of the cake. Making sure to get right to the edges. No one likes empty gaps in the frosting.
Gently roll it back up, keeping the roll nice and even. You want it snug enough to hold its shape, but not so tight that the filling squeezes out.
Using a sharp knife cut the pumpkin spice roll into nice fat slices and enjoy.
Store the pumpkin spice roll in an airtight container in the fridge for up to a week. If they even last that long.
Pumpkin Spice Roll
Soft chewy pumpkin spice sponge with the tangy cream cheese frosting. This is a super easy recipe and perfect for the autumn season.
Ingredients
- 2 Large eggs
- 1 Cup Pumpkin puree, 250g
- 1 cup All purpose flour,165g
- 1½ tsp Baking powder
- ¾ cup Granulated sugar, 150g
- ¼ tsp Sea salt
- 2 tsp Pumpkin spice (see the notes below to make your own)
- 250g Cream cheese
- 1 cup Icing sugar, sieved, 140g
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 375°F (180°C/Gas Mark 4).
- Grease a 10 × 15-inch baking sheet, then line with parchment paper, bringing it up the sides as much as possible.
- Add the eggs to a mixing bowl and whisk on medium-high speed for 5 minutes, until light and foamy.
- Add the remaining cake ingredients. Switch to the paddle attachment or beaters and mix on low speed until combined.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 8 minutes.
- Remove from the oven and leave to cool for a couple of minutes.
- Carefully lift the cake and parchment paper onto a clean tea towel The cake and baking sheet will still be hot so please use care doing this. Using the towel to protect your hands, roll the cake along the long edge with the parchment still attached. Leave to cool completely.
- Meanwhile, make the cream cheese frosting. Add all the frosting ingredients to a mixing bowl and beat on low speed until combined. Increase to medium-high and beat until smooth and glossy.
- Once cooled, carefully unroll the cake and remove the parchment paper.
- Spread the cream cheese frosting evenly over the cake, right to the edges.
- Gently roll the cake back up, keeping it even and snug without rolling too tightly.
- Using a sharp knife, cut into thick slices and serve.
- Store in an airtight container in the fridge for up to one week.
Notes
- If you choose to roast your own pumpkin. Slice the pumpkin in half and scoop out the seeds, place face down on a baking sheet. Bake for around 30 to 45 minutes at 375F until it is soft. Make sure to leave it to cool completely before using the puree in the roll.
- You can substitute the all purpose flour for self raising just omit the baking powder and increase the amount to 172g
- For this recipe to make your own very simple pumpkin spice blend together 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp all spice and 1/8 tsp cloves.
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