Our Comforting Pumpkin-Walnut Spice Roll Recipe Is A Fall Flavor Sensation
It started with a single sip. More than twenty years ago, Starbucks created the now infamous PSL that had customers swooning over their dessert in a cup. And that fragrant spice blend stars in our Pumpkin Spice Roll recipe-the perfect combination of fall flavors rolled into one delicious dessert. Pumpkin spice usually contains five spices: cinnamon, ginger, nutmeg, cloves and allspice. If you don’t have pumpkin spice in your cabinet, it’s easy to whip up your own blend-I lean more on the cinnamon and ginger with a dash of the other three spices to round out the flavor. I sometimes will add some white pepper for a little kick.
Besides this dessert, I like to sprinkle pumpkin spice mix over oatmeal or even make another seasonal drink. For our Pumpkin Spice Roll recipe, the secret to success is taking care when rolling up the still-warm cake. It may seem challenging, but once you’ve mastered the method, you’ll get wow-worthy results every time.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3/4 cup sifted all-purpose flour
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 5 eggs, at room temp.
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 2 Tbs. butter, melted
- 2 tsp. vanilla extract
- 2 cups finely chopped walnuts, toasted
- 1 Tbs. + 1/4 cup confectioners' sugar
- 4 oz. cream cheese, at room temp.
- 1 cup heavy cream
- 3 Tbs. maple syrup
Instructions
Heat oven to 375°F. Coat 15"x101⁄2" rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. In small bowl, combine flour, pumpkin pie spice and salt; reserve. On medium-high speed, beat eggs and granulated sugar until thick and light, 4–5 min.; mixture should form ribbons when beaters are lifted. On medium speed, beat in pumpkin until blended; on medium-high speed, beat 1–2 min.
Using spatula, gently fold in reserved flour mixture 1⁄3 at a time. In separate bowl, combine butter and 1 tsp. vanilla; fold in 1 cup batter. Fold into remaining batter. Working quickly, gently spread batter in pan. Sprinkle with 11⁄3 cups nuts. Bake until toothpick inserted into center comes out clean, 8–10 min.
Immediately sprinkle cake with remaining 2⁄3 cup nuts. Run knife along edges to loosen cake. Place clean kitchen towel directly on top of cake; top with baking sheet. Invert cake; remove pan and parchment paper. Sprinkle cake with 2 Tbs. confectioners' sugar. Starting from short side, roll up cake with towel. Place seam side down on rack. Let cool completely.
On medium, beat cream cheese and remaining 1⁄4 cup confectioners' sugar and 1 tsp. vanilla until smooth. Gradually beat in cream until blended and stiff. Unroll cake; spread top with cream cheese mixture. Starting with short side, roll up cake jelly-roll style without towel. Gather and reserve any nuts remaining on towel. Transfer cake to serving platter; brush with syrup. Sprinkle and press on reserved nuts.
Copyright 2025 A360 Media
This story was originally published September 12, 2025 at 2:18 PM.