Pumpkin Spice Roll Cake

Imagine the warm, aromatic scent of cinnamon and nutmeg wafting through your kitchen as a perfectly spiced Pumpkin Spice Roll Cake bakes to golden perfection. This stunning spiral dessert combines a tender pumpkin sponge with velvety cream cheese filling that creates the perfect balance of spicy and sweet in every bite. The beautiful swirl not only looks impressive on your dessert table but delivers that classic fall flavor that everyone craves when the leaves start changing. You’ll learn how to create this showstopper dessert with foolproof techniques that ensure a perfect roll every time.

Why You’ll Love This Recipe

This Pumpkin Spice Roll Cake isn’t just another pumpkin dessert—it’s a slice of autumn magic that will have everyone asking for seconds. The ultra-moist pumpkin cake has a delicate crumb that remains flexible enough to roll without cracking, while the silky cream cheese filling provides the perfect creamy contrast to the spiced cake.

What makes this recipe truly special is the balance of textures and flavors—the soft, spongey cake against the rich, smooth filling creates an irresistible combination. Even better, despite its impressive spiral appearance, this cake is surprisingly approachable for home bakers of all skill levels.

The warm blend of pumpkin pie spices infuses every bite with cozy comfort, making this Pumpkin Spice Roll Cake perfect for fall gatherings, holiday dessert tables, or simply treating yourself to a special afternoon treat with coffee. The make-ahead friendly nature means less stress when entertaining, while the stunning presentation guarantees compliments.

Ingredients

For the Pumpkin Cake:

• 3/4 cup (94g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup (133g) granulated sugar
• 2/3 cup (153g) pure pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar (for rolling)

For the Cream Cheese Filling:

• 8 oz (226g) full-fat cream cheese, softened
• 6 tablespoons (85g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

The star ingredient is pure pumpkin puree—ensure you’re using 100% pumpkin rather than pre-sweetened pumpkin pie filling. The pumpkin pie spice blend (typically cinnamon, ginger, nutmeg, and cloves) gives the pumpkin roll cake its signature warm flavor profile, while room-temperature eggs are crucial for achieving the proper cake texture.

Pro Tips

Master the Perfect Roll
The most crucial technique for a successful Pumpkin Spice Roll Cake is proper rolling while the cake is still warm. As soon as the cake comes out of the oven, turn it onto a clean kitchen towel generously dusted with powdered sugar. Roll the cake up with the towel immediately—this “trains” the cake to hold its shape. Allow it to cool completely in this rolled position before unrolling to add filling.

Prevent Cracks
Don’t overbake your cake! Even one minute too long can make the sponge too dry and prone to cracking. Remove the cake from the oven when it springs back lightly to the touch. Additionally, be generous with the powdered sugar on your towel—this prevents sticking and creates a better release.

Room Temperature Ingredients Matter
For the smoothest, most lump-free cream cheese filling, ensure your cream cheese and butter are properly softened to room temperature (about 65-70°F). Cold ingredients will create lumps that are nearly impossible to smooth out later. For best results, let them sit out for at least an hour before mixing.

Instructions

Step 1: Prepare Your Workspace
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the long sides. Spray lightly with non-stick spray. Lay out a clean, thin kitchen towel and dust it generously with powdered sugar—this will be for rolling your hot cake.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. This ensures even distribution of the leavening agents and spices throughout your Pumpkin Spice Roll Cake.

Step 3: Beat Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs and sugar together for 4-5 minutes until thick, pale yellow, and ribbony. This step incorporates air into the batter, which is crucial for a light, flexible cake that won’t crack when rolled. Don’t rush this process!

Step 4: Add Pumpkin
Beat in the pumpkin puree and vanilla extract until just combined. The mixture might look slightly curdled, but don’t worry—that’s normal!

Step 5: Fold in Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a rubber spatula with a light hand. Mix just until no dry streaks remain—overmixing will develop gluten and create a tough cake that could crack.

Step 6: Bake
Spread the batter evenly into your prepared pan. Give the pan a few gentle taps on the counter to release any large air bubbles. Bake for 13-15 minutes, or until the top springs back when lightly touched.

Step 7: Roll While Warm
As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan. Quickly turn the cake out onto your prepared towel, peel off the parchment paper, and immediately roll the cake up with the towel, starting from the short end. Place seam-side down on a wire rack to cool completely, about 1 hour.

Step 8: Make the Filling
While the cake cools, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, then beat until fluffy and light, about 2 minutes.

Step 9: Fill and Re-roll
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges. Carefully re-roll the cake (this time without the towel), using the towel to help guide it if needed. Wrap your Pumpkin Spice Roll Cake tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Step 10: Garnish and Serve
Just before serving, dust the top with additional powdered sugar. For a professional finish, trim off about 1/4 inch from each end using a serrated knife to reveal the beautiful swirl pattern.

Variations

Chocolate Pumpkin Roll
Transform this classic into a chocolate lover’s dream by adding 1/4 cup of unsweetened cocoa powder to the dry ingredients. The rich chocolate complements the pumpkin spice beautifully, creating a more decadent version of the traditional pumpkin roll cake. Top with chocolate shavings instead of powdered sugar for an extra special touch.

Maple Pecan Pumpkin Roll
Replace half the granulated sugar with pure maple syrup in the cake batter, and add 1/2 teaspoon of maple extract to the cream cheese filling. Before re-rolling with the filling, sprinkle 1/3 cup of finely chopped toasted pecans over the cream cheese layer. The nutty crunch and maple flavor elevate this Pumpkin Spice Roll Cake to new heights.

Gluten-Free Option
This recipe can be made gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to help with the structure needed for successful rolling.

Storage and Serving

Once assembled, your Pumpkin Spice Roll Cake will keep well in the refrigerator for up to 5 days when wrapped tightly in plastic wrap. The flavors actually improve after the first day as they meld together, making this the perfect make-ahead dessert.

For longer storage, this cake freezes beautifully. Wrap the completely assembled and chilled roll in a layer of plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serve slices of this Pumpkin Spice Roll Cake with a dollop of freshly whipped cream and a light dusting of cinnamon for a simple yet elegant presentation. For a more indulgent option, drizzle each plate with salted caramel sauce and add a scoop of vanilla ice cream on the side.

This cake pairs wonderfully with hot beverages like spiced chai tea, coffee, or a warming mug of hot apple cider for the ultimate fall dessert experience.

FAQs

Why did my pumpkin roll crack when rolling?
The most common reasons for cracking are overbaking the cake (making it too dry) or not rolling it while still warm from the oven. Make sure to roll the cake immediately after removing from the oven to train it into shape while it’s still flexible.

Can I use homemade pumpkin puree?
Yes! Just make sure your homemade puree is thick and not watery. If it seems too wet, place it in a fine-mesh sieve lined with cheesecloth and let some of the liquid drain out before measuring for the recipe.

How far in advance can I make this pumpkin roll?
The Pumpkin Spice Roll Cake can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors improve after the first day!

Can I use low-fat cream cheese for the filling?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat cream cheese contains more moisture and can make the filling too soft, potentially causing it to ooze out of the cake when rolled.

My cake is sticking to the towel when I try to unroll it. What went wrong?
You likely didn’t use enough powdered sugar on the towel. Be very generous with the powdered sugar coating—it acts like flour to prevent sticking. If this happens, gently use a knife to help separate the cake from the towel.

Conclusion

This Pumpkin Spice Roll Cake is comfort food at its finest — a swirling symphony of autumn flavors wrapped in a stunning spiral that looks as good as it tastes. It’s the kind of dessert that transforms an ordinary gathering into a special occasion, bringing warmth and coziness to your table when the air turns crisp. Whether you’re an experienced baker or trying your hand at a rolled cake for the first time, the detailed instructions and pro tips in this recipe will guide you to success. Make this your signature fall dessert and watch as family and friends line up for seconds!

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