Pumpkin Spice Cake
HS
🎃 Pumpkin Spice Roll — A Cozy Autumn Treat with Creamy Filling
Today is a typical Dutch autumn day—rain and sun playing tag across the sky. With the bedroom freshly tidied and my cat Koos perched on his little stool to watch me bake, it’s the perfect moment to whip up something seasonal and comforting: a pumpkin spice roll.
I’m a big fan of anything pumpkin, and this recipe is no exception. It’s soft, spiced, and filled with a luscious cream cheese filling. Whether you're curled up with tea or dreaming of American pumpkin pie in cities like Boston or Chicago, this roll brings autumn right to your plate.
🍂 Ingredients
For the cake:
200g pumpkin puree (from cooked pumpkin cubes)
80g flour
1 tsp baking powder
2 tsp pumpkin spice
4 eggs
75g brown sugar
Pinch of salt
30g butter, melted
2 tsp vanilla extract
For the filling:
200g cream cheese
250ml whipping cream
30g sugar
🧁 Instructions
Step 1: Make the Pumpkin Puree
Peel and cube a whole pumpkin.
Cook the cubes for 12–15 minutes until soft.
Blend 200g of the cooked pumpkin with melted butter and vanilla extract until smooth.
Step 2: Prepare the Cake Batter
Mix flour, baking powder, and pumpkin spice in a bowl.
In a separate bowl, whisk eggs, brown sugar, and salt for 5–6 minutes until fluffy.
Gently fold in the flour mixture.
Slowly add the pumpkin puree by hand to keep the batter airy.
Step 3: Bake and Shape the Roll
Preheat oven to 180°C (356°F).
Spread the batter on a lined baking tray and bake for 12 minutes.
While warm, flip the cake over and score lightly with a knife to help it fold.
Taper one end and roll it up using parchment paper.
Chill in the fridge for 1 hour.
Step 4: Make the Filling
Mix cream cheese, whipping cream, and sugar until smooth.
Unroll the cooled cake and spread the filling evenly.
Roll it back up, wrap in cling film, and refrigerate to set.
Final Touches
Decorate with icing sugar, leftover cream filling, and autumn leaf chocolates.
Slice and serve—don’t forget to save the ends as a snack for later!
💡 Baking Tips
Use fresh pumpkin for a richer flavor, but canned works in a pinch.
Score gently to avoid tearing the cake when rolling.
Chill thoroughly before slicing for clean, beautiful layers.
Customize the filling with a dash of cinnamon or maple syrup for extra warmth.
Now for the best part—tasting! And yes, it’s as divine as it looks. If you’re as pumpkin-obsessed as I am, check out last year’s vlog for a classic pumpkin pie recipe too.
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