Introduction

This Fall Pumpkin Spice Roll Cake is a delightful dessert perfect for the cozy season. Light, fluffy pumpkin cake is rolled with a creamy cinnamon-vanilla filling for a deliciously festive treat.

A slice of a rolled cake with two visible layers sits on a white speckled plate, placed on a white marbled surface. The outer layer is a moist, brown cake with a rough texture, tightly rolled around a thick, smooth off-white cream filling that forms a spiral pattern. A silver fork lies on the right side of the plate, and in the background, a blurred whole cake roll and a small orange pumpkin add warm tone contrasts. The overall scene is softly lit, creating a cozy, autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pumpkin cake:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp pumpkin pie spice blend
1/4 tsp salt
3 large eggs
1-1/4 cups granulated sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
1/4 cup powdered sugar (for dusting towel)

For the cream cheese filling:

8 oz cream cheese, at room temperature
1/4 cup salted butter, softened
1 tsp vanilla extract
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and lay it flat to prevent sticking.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat eggs and granulated sugar until pale and thick (about 2 minutes). Add pumpkin puree and vanilla, mixing until smooth.
Step 3: Gently fold the dry ingredients into the wet until just combined. Spread batter evenly on the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes or until the cake springs back when touched.
Step 4: Immediately turn the hot cake onto the sugared towel and carefully peel off the parchment. Starting from a short side, roll the cake and towel together tightly. Let cool completely on a wire rack.
Step 5: Beat softened butter until fluffy. Add cream cheese and beat until smooth. Mix in vanilla, cinnamon, and sea salt. Gradually add powdered sugar, beating after each addition, until well combined.
Step 6: Unroll the cooled cake and spread the cream cheese filling evenly over it. Re-roll the cake without the towel, place seam-side down on a plate, and chill for at least 1 hour.
Step 7: Slice the chilled cake using a sharp serrated knife. Dust with extra powdered sugar if desired and serve chilled for the best texture and flavor.

Tips & Variations

Use fresh pumpkin pie spice or make your own blend for the most aromatic flavor.
Make sure the cake is hot when rolling to prevent cracks, and roll it snugly for a neat spiral.
Chilling the roll helps the filling set and makes slicing easier without crumbling.
For added texture, sprinkle chopped toasted nuts inside the filling before rolling.

Storage

Store this pumpkin roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 4 days. To serve, slice directly from the fridge for the best shape and flavor. You can also freeze the roll wrapped in foil and plastic wrap for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A pumpkin roll cake with two main layers sits on a white marbled board; the outer layer is a textured, brown spongy cake dusted with white powdered sugar, while the inner layer is a smooth, creamy white filling rolled in a spiral shape. Two brown cinnamon sticks lay to the right side of the roll, and in the blurred background, an orange pumpkin is visible, enhancing the autumn feel. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth. Drain any excess moisture to avoid a soggy cake batter.

What if my cake cracks when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracks. If cracks appear, simply press them gently when spreading the filling and rolling the cake again.

Fall Pumpkin Spice Roll Cake Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This Fall Pumpkin Spice Roll Cake is a deliciously moist pumpkin-flavored sponge cake rolled with a creamy, cinnamon-infused cream cheese filling. Perfect for autumn celebrations, this festive dessert combines warm spices, tender cake, and rich filling for a delightful treat that looks as beautiful as it tastes.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Cake:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp pumpkin pie spice blend
1/4 tsp salt
3 large eggs
1–1/4 cups granulated sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
1/4 cup powdered sugar (for dusting towel)

For the Cream Cheese Filling:

8 oz cream cheese, at room temperature
1/4 cup salted butter, softened
1 tsp vanilla extract
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar

Instructions

Prepare the Pan and Towel: Preheat the oven to 375°F (190°C). Line a 13×17-inch jelly roll pan with parchment paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set aside to prevent sticking when rolling the cake.
Mix the Dry and Wet Ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, beat eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Mix in pumpkin puree and vanilla extract until blended.
Combine and Bake the Cake: Gently fold dry ingredients into wet ingredients until just combined, careful not to overmix. Pour batter evenly into prepared pan, leaving a 1/4 inch border. Bake for 14-15 minutes, until cake springs back when lightly touched.
Roll the Cake in the Sugared Towel: Remove cake from oven and immediately invert onto the powdered sugar-dusted towel. Peel off parchment paper carefully. Starting from the short side, roll the cake and towel together snugly. Let cool completely on a wire rack.
Make the Cream Cheese Filling: Beat softened butter until light and fluffy. Add cream cheese and beat until smooth and lump-free. Mix in vanilla, sea salt, and cinnamon. Gradually add powdered sugar, beating well after each addition, until creamy and spreadable.
Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, nearly to the edges. Roll the cake back up tightly (without the towel). Place seam-side down on a plate and chill for at least 1 hour to set.
Serve the Pumpkin Roll: Once chilled, slice the roll with a sharp serrated knife. Optionally dust with powdered sugar before serving. Serve chilled for best flavor and firm slices.