Introduction

This Fall Pumpkin Spice Roll Cake is a delightful treat that captures the essence of autumn in every bite. Soft pumpkin cake rolled with a creamy cinnamon-spiced cream cheese filling makes it perfect for cozy gatherings or festive celebrations.

A single slice of a rolled cake is placed on a round white speckled plate, showing three clear layers: a thick, moist brown cake layer spiraled with a smooth, creamy white filling in the middle, and a thin outer cake layer wrapping around it. The slice stands on a white marbled surface, with a silver fork resting on the right side of the plate. In the background, a blurred white plate holds more slices of the rolled cake, and a small orange pumpkin adds a pop of color. The scene is softly lit, emphasizing the texture of the cake and cream. 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 of sea salt
3 cups powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 13×17-inch jellyroll pan with parchment or wax paper and lightly grease it with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface to prevent sticking later.
Step 2: In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Mix in the pumpkin puree and vanilla extract until fully combined.
Step 3: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing. Spread the batter evenly on the prepared pan, leaving a 1/4-inch border. Bake for 14-15 minutes until the cake is set and springs back when lightly touched.
Step 4: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at the short side, roll the cake and towel together snugly. Let it cool completely on a wire rack while preparing the filling.
Step 5: Beat the softened butter until light and fluffy. Add cream cheese and continue beating until smooth. Mix in vanilla extract and a pinch of sea salt. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in the cinnamon for extra flavor.
Step 6: Once the cake is cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, almost to the edges. Re-roll the cake tightly without the towel. Place seam side down on a serving plate and chill for at least 1 hour to set the filling.
Step 7: Slice the chilled pumpkin roll with a sharp serrated knife. Optionally, dust the top with powdered sugar for a beautiful presentation. Serve chilled for best texture and flavor.

Tips & Variations

Use fresh pumpkin pie spice or make your own blend for the best flavor.
For a dairy-free option, substitute cream cheese and butter with your favorite plant-based alternatives.
Ensure the cake is rolled while still warm to prevent cracking.
Try adding chopped pecans or walnuts to the filling for a crunchy twist.

Storage

Store the pumpkin roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped to maintain moisture. Leftovers can be gently reheated at room temperature before slicing, but it’s best served chilled.

How to Serve

A soft pumpkin roll cake with a light brown, spongy texture is rolled tightly, revealing a thick, creamy white filling swirled evenly through two layers inside. The outside of the roll is dusted with a fine layer of white powdered sugar, adding a delicate contrast to the warm orange-brown color of the cake. One thick slice lies flat in front, showing the spiral shape clearly with its moist, slightly grainy cake surface and smooth cream filling. The roll rests on a piece of white parchment paper set on a white marbled surface, and a small pumpkin is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin roll ahead of time?

Yes, you can prepare the pumpkin roll a day in advance. After assembling, chill it overnight to allow the flavors to meld and make slicing easier.

What if my cake cracks while rolling?

Rolling the cake while still warm helps prevent cracks. If cracks happen, simply roll gently and cover with cream cheese filling to mask imperfections.

Fall Pumpkin Spice Roll Cake Recipe

Print Recipe

★★★★★

5 from 102 reviews

This Fall Pumpkin Spice Roll Cake is a moist and flavorful pumpkin cake rolled with a luscious cinnamon cream cheese filling. With warm spices like pumpkin pie spice and cinnamon infused in the cake and frosting, this festive dessert is perfect for autumn gatherings and holidays. The cake is baked thin, rolled with a sugared towel to maintain its soft texture and then filled with a creamy, slightly spiced cream cheese frosting for a tender, beautiful spiral and a delicious burst of fall flavor in every bite.

Author: Izo
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 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” jelly roll pan with parchment or wax paper and lightly grease it. Sprinkle 1/4 cup powdered sugar generously over a large tea towel to prevent sticking later, then set it aside on a flat surface.
Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and granulated sugar until pale and thick, about 2 minutes, then add pumpkin puree and vanilla extract, mixing until smooth.
Combine and Bake the Cake: Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix. Spread batter evenly in the prepared pan leaving about a 1/4-inch border. Bake for 14-15 minutes until the cake is set and springs back to the touch.
Roll the Cake in the Sugared Towel: Remove the hot cake from the oven and immediately invert it onto the sugared tea towel. Carefully peel off the parchment paper and starting from the short end, 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 room-temperature cream cheese and continue beating until smooth. Mix in vanilla, sea salt, and cinnamon. Gradually add powdered sugar, beating well after each addition, until the frosting is creamy and spreadable.
Fill, Roll and Chill the Pumpkin Roll: Unroll the cooled cake carefully, spread the cream cheese filling evenly leaving a small margin at the edges, then gently re-roll without the towel into a tight spiral. Place seam side down on a plate and chill in the refrigerator for at least 1 hour to set.
Serve the Pumpkin Roll: After chilling, slice with a sharp serrated knife. Dust with additional powdered sugar if desired and serve chilled for best texture and flavor.

Notes

Use a clean kitchen towel and generously coat with powdered sugar to keep the cake from sticking when rolling.
Be careful not to overmix the batter to keep the cake light and tender.
The cake must be rolled while still warm to avoid cracking.
Chilling the roll is crucial to help the filling set for clean slicing.
You can make this cake a day ahead; just keep it wrapped tightly in plastic wrap in the refrigerator.
For an extra festive touch, sprinkle additional cinnamon or nutmeg on top before serving.

Keywords: pumpkin roll, pumpkin spice cake, pumpkin dessert, fall dessert, cream cheese filling, holiday cake, pumpkin roll cake