Showstopping Pumpkin Spice Roll Cake with Canned Pumpkin for the Holidays

Holidays are unique as they bring warmth, togetherness, and indulgence to the plate. Each gathering calls for something special at such a time of the year where every dessert needs both flavor and flair. A person who loves cozy and spicy notes of autumn can really cherish a pumpkin spice roll cake as a treat for the festive season.

This rolled cake has a soft, spongy texture and is filled with rich, creamy filling, so that a beautiful swirl looks as amazing as it tastes. The simplicity of canned pumpkin makes this recipe very easy to achieve in making a moist and flavorful cake. This is an excellent show-stopping dessert that you can bring out to a family dinner or to any potluck for sure.

Let's see how to make this masterpiece, so your celebrations during the festive season are as warm as your baking.

Pumpkin Spice Roll Cake with Canned Pumpkin Recipe

Ingredients

For the Cake

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar
• ⅓ cup canned pumpkin
• 1 tsp vanilla extract
• ¼ tsp salt

For the Filling

• 1 cup cream cheese (softened)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup whipped cream

For Garnish

• Powdered sugar (for dusting)
• Crushed pecans or walnuts

Method:

1. Preheat your oven to 180°C and line a 10x15-inch baking tray with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set it aside.
3. In another bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale. Add canned pumpkin, vanilla extract, and salt. Mix until combined. Gradually fold in the dry ingredients.
4. Spread the batter evenly on the prepared baking tray. Bake for 10-12 minutes or until the cake springs back when touched.
5. Lay out a clean kitchen towel sprinkled with powdered sugar. Remove the parchment paper and wrap the cake along with the towel. Allow to cool completely.
6. Mix the cream cheese, powdered sugar, and vanilla extract until creamy. Fold whipped cream gently, not to let it deflate.
7. Unroll the cooled cake carefully and spread the filling evenly over it. Roll the cake back up without the towel, with a tight yet gentle roll to maintain the swirl.
8. Dust the roll cake with powdered sugar and sprinkle crushed pecans or walnuts for added crunch. Chill for at least 1 hour before slicing.

How to Choose Canned Pumpkin

It's very important to select canned pumpkin that has the label 100% pure pumpkin and avoid pumpkin pie filling, as they include added sugars and spices. Do not have any dented or torn cans, because this affects the quality of the ingredients. Organic would also be excellent for a fuller pumpkin taste. The color should be smooth and an orange so bright that it has been freshened.

How to Set Up Your Roll Cake Presentation

Slice the pumpkin spice roll cake into thick, even rounds to showcase its swirl. Arrange the slices on a festive platter, slightly overlapping for a cascading effect. Garnish with a dusting of powdered sugar and a sprinkling of crushed nuts for added texture. To enhance the holiday theme, add fresh mint leaves or edible flowers as accents.

Different Pairings to Add

Spiced Latte

Tuck into this pumpkin spice roll cake with a homemade spiced latte. The creamy coffee drink, steeped in cinnamon and cardamom, complements the pumpkin spice notes in the cake for a cozy, harmonious dessert experience.

Warm Vanilla Custard

A drizzle of warm vanilla custard elevates the creaminess of the pumpkin spice roll cake. The silky texture of the custard makes every bite of the moist cake indulgent and luxurious.

Berry Compote

Add a tart contrast by including a berry compote of cranberries or raspberries. The tart and sweetness from the compote complement the filling in cream cheese very well.

Storage Tips

Store the pumpkin spice roll cake in an airtight container in the refrigerator for up to 3 days. If you want to make it ahead, freeze the rolled cake, without the filling, wrapped tightly in plastic wrap for up to 1 month. When you are ready to serve, thaw in the refrigerator, add the filling, and garnish. Slices can also be frozen individually, making it much easier to enjoy a piece of the holidays at your convenience.