I’m about to share something that’ll make your kitchen smell like autumn wrapped in a warm hug. This Fall Spiced Pumpkin Roulade isn’t just another dessert, it’s basically edible art that happens to taste incredible. You know those fancy French pastries that look impossibly elegant? Well, turns out you can master this technique without culinary school or tears of frustration. The secret lies in understanding a few key tricks that transform simple ingredients into something truly spectacular.
Why you’ll love this dish
Perfection—that’s what happens when autumn’s coziest flavors meet the elegance of a classic French roulade.
I’m telling you, this dessert checks every single box. You get that tender, spiced cake that practically melts on your tongue, paired with silky pumpkin cream that tastes like fall in a bite.
The presentation? Absolutely stunning. Those beautiful spiral layers make it look like you spent hours in pastry school, when honestly, it’s more forgiving than you’d think.
Plus, you can make it ahead—always a win in my book. Trust me, this will become your go-to autumn showstopper.
Ingredients
This gorgeous fall dessert starts with ingredients you probably already have hanging around your kitchen, which honestly makes it even more magical. The beauty of a pumpkin roulade lies in its simplicity—no fancy extracts or hard-to-find spices, just good old-fashioned pantry staples that come together to create something that looks and tastes absolutely restaurant-worthy.
For the Spiced Cake:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon molasses
- 1 cup sifted cake flour
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup confectioners’ sugar (for rolling)
For the Pumpkin Cream Filling:
- 1 cup pumpkin puree
- 6 tablespoons confectioners’ sugar
- 1 1/2 teaspoons minced fresh ginger
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup heavy cream
For Finishing:
– Additional confectioners’ sugar for garnish
Now, let’s talk about a few ingredient secrets that’ll make your roulade sing. First, those room temperature eggs are non-negotiable—they whip up so much better when they’re not straight from the fridge, trust me on this one.
The molasses might seem like a tiny amount, but it adds this deep, caramel-like richness that makes people wonder what your secret ingredient is. For the pumpkin puree, stick with the canned stuff unless you’re feeling particularly ambitious—it’s consistent and saves you from the whole roasting-and-pureeing dance.
And here’s a little tip about that fresh ginger: if you don’t have any on hand, you can substitute with 1/2 teaspoon ground ginger, though the fresh stuff really does add a lovely zing that plays beautifully with the lemon.
Directions
The first step is all about setting yourself up for success, and honestly, this is where most people either nail it or watch their beautiful roulade dreams crumble. Start by arranging your oven rack in the upper third and preheating to 350 degrees—this positioning helps the cake bake evenly without getting too dark on the bottom.
Line your 17×12-inch jelly roll pan with waxed paper, making sure it’s smooth because any wrinkles will show up on your finished cake like unwelcome guests at a dinner party. Now comes the fun part: beat those 6 large eggs with 1 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until the mixture triples in volume. This takes longer than you think it will, maybe 5-7 minutes, but don’t rush it because this is what gives your roulade its light, airy texture. If you have a professional stand mixer, this extended beating time becomes effortless and ensures consistent results every time.
Beat in 1 tablespoon molasses, then sift 1 cup cake flour, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves right over the batter and fold everything together gently—think of it like tucking a baby into bed, not wrestling with a stubborn fitted sheet.
Spread that gorgeous batter into your prepared pan and give it a few firm taps on the counter to release any air bubbles that might create weird pockets in your cake. Bake for 12-14 minutes until the top is light golden and those edges start pulling away from the pan like they’re ready to make their grand entrance.
Here’s where things get a little tricky, but stick with me: let the cake cool completely in the pan, then sift 1/2 cup confectioners’ sugar over a large sheet of waxed paper. Flip that cake onto the sugared paper, remove the pan, peel off the old paper, and trim any crispy edges that might crack when you roll.
Roll the whole thing up in the waxed paper starting from the long edge—this step trains your cake to hold its shape later. While your cake is chilling out in its little waxed paper sleeping bag, mix 1 cup pumpkin puree, 6 tablespoons confectioners’ sugar, 1 1/2 teaspoons minced fresh ginger, 2 teaspoons grated lemon zest, and 2 teaspoons fresh lemon juice in a bowl and pop it in the fridge.
The final assembly is where the magic happens, and it’s easier than your brain is probably making it out to be. Unroll your cake, spread that pumpkin cream filling evenly across the surface, then roll it back up using the waxed paper to help lift and guide the edge—think of the paper as your sous chef, doing the heavy lifting while you focus on keeping everything neat.
Wrap the whole rolled cake in waxed paper and refrigerate for at least 30 minutes, though it can hang out there for up to 2 hours if you’re the type who likes to get ahead of the game. When you’re ready to serve, unwrap that beauty, place it seam-side down on your prettiest platter, and dust the top with confectioners’ sugar like you’re adding the final brushstroke to a masterpiece.
The hardest part is waiting for everyone to finish ooh-ing and ahh-ing before you can actually dig in.
Substitutions and Variations
Looking to make this pumpkin roulade work with what’s hiding in your pantry right now, or maybe you’re dealing with dietary restrictions that seem determined to crush your fall baking dreams? I’ve got you covered.
Swap cake flour for all-purpose flour—just reduce by two tablespoons. No molasses? Brown sugar works, though you’ll lose that deep, mysterious flavor.
For gluten-free friends, try a 1:1 baking flour blend. Heavy cream can become whipped coconut cream if dairy’s not your thing.
Ground spices missing? Pumpkin pie spice saves the day, using about half a teaspoon total.
Additional Things to Serve With This Dish
Five perfect companions can transform your pumpkin roulade from simple dessert to showstopping finale.
I’d serve vanilla bean ice cream alongside – the cold creaminess contrasts beautifully with the spiced cake.
Caramel sauce drizzled over everything creates pure magic, honestly.
A dollop of whipped cream with a hint of maple syrup? Chef’s kiss.
For crunch, I love adding toasted pecans or candied walnuts scattered around the plate.
Finally, a steaming mug of spiced cider or coffee completes the autumn experience.
These additions don’t complicate things – they just make your roulade feel like a proper celebration.
Final Thought
Making this fall spiced pumpkin roulade will honestly become one of your most treasured autumn traditions, I promise you that. There’s something magical about rolling up that delicate cake, watching it transform into an elegant spiral of spiced perfection. Sure, it might feel intimidating at first, but once you master the technique, you’ll be amazed at how impressive this dessert looks on your table. The combination of warm spices and creamy pumpkin filling captures everything wonderful about fall in each bite. Trust me, your guests will think you’re some kind of pastry wizard.
