There’s something magical about the first cool breeze of fall—it makes me crave everything pumpkin. Growing up, my mom always baked a fall pumpkin spice roll cake the moment the leaves began to turn. The warm aroma of cinnamon and nutmeg would fill the house, and the sweet swirl of cream cheese frosting made every bite feel like home. In this article, I’ll show you how to make this comforting classic from scratch. You’ll learn the secrets to achieving that perfect swirl, how to prevent cracks, and how to customize it for your taste—all while keeping that unmistakable autumn flavor.
The Story & Spirit Behind the Fall Pumpkin Spice Roll Cake
A Slice of Autumn Nostalgia
The first time I made my own pumpkin spice roll cake, I was terrified it would crack and ruin the swirl. But to my surprise, it came out perfectly soft, sweet, and beautifully rolled. It became a tradition ever since. Each fall, I make this cake for family gatherings and holiday dinners. It’s not just dessert—it’s a warm hug in cake form. The mix of pumpkin puree, cinnamon, and cream cheese frosting feels like the season captured in a single bite.
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Fall Pumpkin Spice Roll Cake
- Total Time: 45 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft, spiced pumpkin roll cake filled with rich cream cheese frosting and dusted with powdered sugar—an easy, elegant fall dessert.
Ingredients
3/4 cup all-purpose flour
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 tsp vanilla extract
8 oz cream cheese
2 tbsp butter
1 cup powdered sugar
1/2 tsp vanilla
Instructions
1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment.
2. In a bowl, whisk flour, baking powder, spice, and salt.
3. Beat eggs and sugar until light. Add pumpkin puree and vanilla.
4. Fold in dry ingredients until combined.
5. Spread evenly in the pan and bake 13–15 minutes.
6. Invert onto towel dusted with powdered sugar; roll up warm.
7. Cool, then unroll and spread cream cheese filling.
8. Re-roll, chill 1 hour, dust with sugar, and slice.
Notes
Roll the cake while it’s warm to prevent cracking.
Use pure pumpkin puree, not pumpkin pie filling.
Chill before slicing for perfect spirals.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Why This Recipe Works So Well
What makes this fall pumpkin roll cake different from others is the balance of texture and flavor. The cake itself is moist and airy thanks to the pumpkin puree and whipped eggs. The cream cheese filling adds tanginess, keeping the sweetness in check. Rolling it while still warm locks in shape without cracks. Once chilled, the flavors meld beautifully, making it taste even better the next day. This dessert looks like it took hours to make, yet it’s simple enough for a cozy weekend bake.
Choosing Ingredients That Make a Difference
Pumpkin Puree: The Star Ingredient
The key to the best pumpkin spice roll cake lies in using the right pumpkin. Always choose 100% pure pumpkin puree—not pumpkin pie filling, which contains added sugars and spices that can overpower the cake. Libby’s is a reliable brand, but homemade puree from roasted sugar pumpkins works just as well. The natural richness of pumpkin keeps the cake moist without extra oil.
Spices That Bring Fall to Life
Pumpkin pie spice gives this dessert its soul. If you don’t have any, you can make your own blend using cinnamon, nutmeg, ginger, and cloves. The cinnamon provides warmth, while nutmeg and cloves add depth. If you love bolder flavors, a pinch of allspice adds a bakery-level aroma. Combine that with vanilla and a little brown sugar, and you’ve got the foundation of autumn baking perfection.
Step-by-Step Technique for a Perfect Pumpkin Roll
The Secret to a Smooth, Crack-Free Roll
One common mistake when baking a pumpkin roll cake is waiting too long to roll it. The moment your cake comes out of the oven, invert it onto a towel generously dusted with powdered sugar. Roll it up gently but firmly while still warm—this sets the shape. Once cooled, unroll it slowly before spreading the cream cheese filling.
Cream Cheese Filling That’s Silky and Balanced
The filling brings everything together. Use softened cream cheese and butter at room temperature for a smooth texture. Beat them together with vanilla and powdered sugar until creamy. The slight tang from the cream cheese balances the spiced sweetness of the pumpkin perfectly. When spreading the filling, leave a small border at the edges so it doesn’t ooze out when you roll it up again. Chill before slicing for those clean, bakery-style spirals.
Variations & Substitutions That Still Taste Amazing
Creative Twists You’ll Love
This fall pumpkin roll cake recipe is forgiving and flexible. Swap pumpkin puree for butternut squash or sweet potato puree for a slightly different flavor. If you want a lighter filling, blend mascarpone instead of cream cheese. You can even add crushed pecans or toasted walnuts to the batter for a nutty crunch.
Sugar and Flour Options
Granulated sugar works perfectly, but brown sugar adds a deeper, caramel-like flavor. For an extra tender texture, try substituting all-purpose flour with cake flour (1 cup plus 2 tablespoons). Avoid self-rising flour—it alters the balance of leavening and can cause uneven rising. For a gluten-free option, use a 1:1 gluten-free flour blend; just add an extra tablespoon of milk to the batter to maintain moisture.
Serving, Storage, and Presentation Tips
Serving Suggestions for a Picture-Perfect Dessert
When it’s time to serve, dust your pumpkin spice roll cake with powdered sugar for that snowy fall look. Slice it with a sharp knife for clean edges and serve with hot apple cider, coffee, or chai tea. For a festive touch, drizzle a little caramel sauce or sprinkle crushed pecans over the top. The cake looks elegant on a wooden board or cake stand—ideal for Thanksgiving or a cozy brunch.
Storing and Freezing Tips
This dessert keeps beautifully. Store it in the fridge, tightly wrapped in plastic wrap, for up to four days. The flavors actually deepen as it rests. If you’d like to make it ahead, freeze the fully rolled cake (without powdered sugar) for up to two months. Thaw overnight in the fridge before dusting and serving—it’ll taste as if you just baked it.
FAQ
Can I make this pumpkin spice roll cake without eggs?
Yes, you can use a flaxseed or chia egg (1 tablespoon ground seeds + 3 tablespoons water per egg). The texture will be slightly denser but still delicious.
How do I stop the cake from cracking?
Always roll it while warm, using a sugared towel. The warmth makes it flexible and prevents breaks.
Can I use low-fat cream cheese for the filling?
You can, but full-fat gives a richer, smoother result that balances the spices perfectly.
Can I make this recipe a day in advance?
Absolutely. In fact, it tastes even better after chilling overnight—the flavors meld beautifully.
Conclusion
This fall pumpkin spice roll cake brings everything we love about the season into one bite—warm spice, soft cake, creamy filling, and an irresistible aroma that feels like home. Whether you’re making it for a Thanksgiving table or a quiet weekend treat, this recipe guarantees compliments and cozy vibes every time. Once you master the rolling technique, you’ll find yourself baking it again and again, all autumn long.
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