Nothing says autumn time like pumpkin spice. And this pumpkin spice roll hits the spot. It is a super easy recipe that is quite to make and tastes amazing.

The roll is also filled with a classic cream cheese frosting that just takes the whole thing up another level.
This post has affiliate links that I earn a small commission from at no cost to you, see my disclaimer here.

Tools needed for the pumpkin spice roll
- 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 it will be a lot more work for you. Unlike “gimmicky” tools, I don’t think you would ever regret investing in either of these tools.
- Mixing bowl if you are not using a stand mixer.
- Kitchen scale or measuring cups
- Measuring spoons
- Spatula, a silicone one works the best at scraping out the most batter and icing.
- Baking sheet. Around 12″x17.5″ in size, it also needs a small lip around the edge. Like these ones.
- Parchment (greaseproof) paper.
- Tea towel
Ingredients
- Eggs. Medium or large sized
- All purpose plain flour or you can use self raising flour and omit the baking powder.
- Baking powder. If you are using all purpose plain flour
- Granulated sugar
- Pumpkin, you can used tinned or make your own by roasting a pumpkin the night before.
- Salt
- Pumpkin spice blend. You can use store bought or make your own for this recipe from cinnamon, ginger, all spice and nutmeg.

How to make a pumpkin spice roll
Pumpkin
If you choose to roast your own pumpkin this is easiest done the night before.
Pre heat your oven to 400F, 200C, gas mark 6
Slice your pumpkin in half and scoop out all of the seeds and seed fibers. Place the pumpkins open side facing down onto a lined or oiled baking sheet.

Place into the preheated oven and roast for around 30 minutes to 45 minutes depending on the size of your pumpkin.
Check it regularly after 30 minutes by sticking a fork into the skin. Once it is soft remove from he oven and leave to cool completely. Once cooled scoop out the pumpkin, place it into a bowl and refrigerate until it is needed. What ever you don’t use can be frozen for up to a year.

Cake
Preheat the oven to 375F, 180C or gas mark 4
Grease the baking sheet mainly round the edges and up the sides. We do this so that the parchment paper stays securely in place. Line the sheet with the parchment covering up the edges as best you can, although this isn’t essential the cake doesn’t rise a lot.

In a mixing bowl or bowl of a stand mixer add the eggs. Using the whisk attachment, whisk the eggs on a medium high speed for around 5 minutes. The eggs should look light and foamy.

Add in the rest of the ingredients. Change the whisk to the paddle or beaters and mix all of the ingredients on a low speed until it is fully combined.

Scrape out the batter onto the baking sheet and spread around covering the surface evenly. It may look like it wont be enough batter but it will be. This is a thin cake.

Place into the preheated oven for 8 minutes. This cake bakes quickly.
Remove from the oven let it cool for a couple of minutes.

While the cake is still hot we are going to roll it up. This reduces the risk of the cake cracking when rolling later. Do this very carefully because it is still hot. Remove the parchment paper with the cake from the baking sheet and lay it on a tea towel. Use the tea towel to protect your hands and roll the cake with the parchment paper into a roll. Roll along the long edge. Leave the roll to cool completely.
Cream cheese frosting for the pumpkin spice roll
While the cake is cooling make the cream cheese frosting.
In the mixing bowel add all of the ingredients together.

Starting on a low speed with the beaters or paddle, mix the ingredients together. When the icing is incorporated increase the speed to medium high. Beat the icing until it is smooth and shiny.
Make up and serve the pumpkin spice roll
Unroll and remove the cake from the parchment paper carefully. You don’t want to crack and break up the cake.

Spoon the cream cheese frosting over the cake. Spread the frosting all over the cake making sure to get right to the edges. No one likes empty gaps in the frosting.

Carefully roll it back up again. We want a nice even roll, not tight but also not too loose.

Using a sharp knife cut the roll into nice fat slices and enjoy.
Store the roll in an airtight container in the fridge for up to a week. If they 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 medium or large eggs
- 250g (1 Cup) Pumpkin puree, tinned or your own see the notes
- 165g (1 cup) All purpose flour or self raising (see note below)
- 1 1/2 tsp Baking powder
- 150g (3/4 cup) Granulated sugar
- 1/4 tsp sea salt
- 2 teaspoons pumpkin spice (see note below)
- 250g/ 1 package of cream cheese
- 140g (1 cup) Icing sugar, sieved
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 375F, 180C or gas mark 4
- Grease the baking sheet mainly round the edges and up the sides. Line the sheet with the parchment covering up the edges as best you can.
- In a mixing bowl or bowl of a stand mixer add the eggs. Using the whisk attachment, whisk the eggs on a medium high speed for around 5 minutes. The eggs should look light and foamy.
- Add in the rest of the ingredients. Change the whisk to the paddle or beaters and mix all of the ingredients on a low speed until it is fully combined.
- Scrape out the batter onto the baking sheet and spread around covering the surface evenly.
- Place into the preheated oven and bake for 8 minutes.
- Remove from the oven let it cool for a couple of minutes.
- While the cake is still hot we are going to roll it up. This reduces the risk of the cake cracking when rolling later. Do this very carefully because it is still hot. Remove the parchment paper with the cake from the baking sheet and lay it on a tea towel. Use the tea towel to protect your hands and roll the cake with the parchment paper into a roll. Roll along the long edge. Leave the roll to cool completely.
- While the cake is cooling make the cream cheese frosting.
- In the mixing bowel add all of the ingredients together.
- Starting on a low speed with the beaters or paddle, mix the ingredients together. When the icing is incorporated increase the speed to medium high. Beat the icing until it is smooth and shiny.
- Unroll and remove the cake from the parchment paper carefully. You don't want to crack and break up the cake.
- Spoon the cream cheese frosting over the cake. Spread the frosting all over the cake making sure to get right to the edges.
- Carefully roll it back up again. We want a nice even roll, not tight but also not too loose.
Using a sharp knife cut the roll into nice fat slices and enjoy.
Store the rolls in an airtight container in the fridge for up to a week.
Notes
- If you choose to roast your own pumpkin this is easiest done the night before. Slice the pumpkin in half place face down on a baking sheet and bake in a 400F, 200C for around 30 to 45 minutes.
- You can substituted the plain all purpose flour for self raising just omit the baking powder and increase the amount to 172g
- For this recipe I tend to make my own very simple pumpkin spice blend of 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp all spice and 1/4 tsp nutmeg. You can also add in 1/4 tsp cloves if you like too.
Leave a Comment