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Beautiful Pumpkin Spice Rolled Yule Log Cake for the Fall

This beautiful and tasty autumn dessert with pumpkin spice is what you will want to be baking up this fall. 
Course Dessert
Cuisine American
Keyword fall, fall desserts, fall recipes, pumpkin, pumpkin spice, roll cake, rolled cake, yule log
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 12 people
Calories 249kcal



  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 5 large eggs
  • 1/4 tsp salt
  • 2/3 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree
  • powdered sugar for dusting


  • 2 cup heavy cream
  • 2 Tbsp sour cream
  • 5 Tbsp powdered sugar
  • 2 tsp pumpkin spice
  • 2 tsp pure vanilla extract



  • Preheat oven to 400 degrees F.
  • Line a jelly roll panĀ or cookie sheet with parchment paper.
  • Sift the flour and cornstarch together. Stir to combine.
  • Separate the yolks from the whites. Place the egg whites and salt in a mixing bowl. Set the yolks aside in a medium bowl.
  • On medium-high speed, whip the whites until they are just beginning to thicken and hold their shape. Gradually add the sugar and the vanilla. Beat for a minute until batter forms a meringue. It will be glossy and stiff.
  • Whisk the yolks and the pumpkin puree until they are well blended. Scoop out 1/3 of the meringue. Combine with yolks. Whisk together until combined.
  • Add what you just mixed on top of the remaining meringue. Do not mix.
  • Add dry ingredients.
  • Using a large spatula, gently fold all the ingredients together. Fold until incorporated completely (especially the pumpkin), but do not over mix.
  • Scrape batter onto prepared baking sheet and spread evenly to make a large rectangle.
  • Bake for 8-10 minutes and is set to a light golden color. Do not let the finished cake sit for longer than a few minutes.
  • Spread out a clean kitchen towel. Lay down a piece of parchment paper. Dust parchment paper with powdered sugar.
  • Turn over the pan to let the cake fall onto the dusted towel. Peel away the parchment paper.
  • Lightly dust the cake with powdered sugar.
  • Lay a new parchment paper on top of cake. 
  • Roll up the short side of the cake tightly in the kitchen towel and parchment paper. Tie another kitchen towel around the roll to secure. Then, let the cake cool to room temperature.
  • Prepare the filling.


  • Whip the heavy cream, sour cream, powdered sugar, pumpkin and pumpkin spice in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.
  • Once cooled, unroll the cake and remove the parchment paper.
  • Reserve half of the whipped cream for the top.
  • Spread the remaining whipped cream on the cake, leaving a 2-inch border along one of the short ends.
  • Starting at the other short end, roll up the cake toward the uncovered border.
  • Place the cake seam-side down on a serving platter.
  • Spread the reserved whipped cream on top and use a fork to create a log-like pattern.

Garnish Options forĀ Pumpkin Spice Rolled Yule Log Cake for the Fall

  • Garnish with DIY chocolate leaves, shaved chocolate, chopped nuts, or leave off the whipped cream and do a dusting of powdered sugar. You can also put the whipped cream into a piping bag with a tip and add a more intentional piped design.