Nothing captures the taste of fall quite like a warm, spiced pumpkin spice roll cake. With its tender pumpkin sponge rolled around a sweet, tangy cream cheese filling, this dessert has become my go-to every autumn. Today, I’m sharing my tried-and-true pumpkin spice roll cake recipe — one that never fails to impress guests and always brings cozy comfort to the table. Whether you’re new to roll cakes or a seasoned baker, this recipe walks you through everything you need to know for a flawless, bakery-worthy swirl.
The Cozy Story Behind This Pumpkin Spice Roll Cake
A Family Favorite for Generations
Every fall, my kitchen fills with the smell of cinnamon, nutmeg, and pumpkin. This pumpkin spice roll cake recipe began as a family tradition passed down from my grandmother. She used to bake it for every Thanksgiving, and we’d gather around the table eagerly waiting for her to slice through that perfect swirl. The combination of warm pumpkin spice cake and creamy filling instantly became the hallmark of the season. Now, I make it for my own family, and it brings back those same heartwarming memories.
Why This Pumpkin Roll Cake Works Every Time
Unlike other cake roll recipes that crack or dry out, this pumpkin spice roll cake stays moist and flexible thanks to the pumpkin puree and the quick rolling technique. The secret? Rolling it while still warm — it’s what gives that iconic swirl without breaking. Each bite delivers the essence of fall: smooth cream cheese frosting hugged by soft, spiced pumpkin cake. It’s a showstopper that’s actually simple to master.
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Pumpkin Spice Roll Cake
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A soft, spiced pumpkin cake rolled with a sweet cream cheese filling — the perfect fall dessert for any occasion.
Ingredients
For the 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
1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
3. In another bowl, beat eggs and sugar until thick and pale.
4. Add pumpkin puree and vanilla extract, mixing just until combined.
5. Fold dry ingredients gently into wet mixture until no streaks remain.
6. Spread batter evenly in prepared pan and bake 13–15 minutes until springy.
7. Immediately flip hot cake onto a towel dusted with powdered sugar.
8. Peel off parchment and roll the cake with the towel while still warm.
9. Let cool completely before filling.
10. Beat cream cheese, butter, vanilla, cinnamon, and powdered sugar until smooth.
11. Unroll cooled cake and spread filling evenly to edges.
12. Re-roll cake without towel, wrap in plastic, and chill at least 1 hour.
13. Dust with powdered sugar before slicing and serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. The cake tastes even better after a day as flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
The Secrets to a Perfect Pumpkin Roll Cake
Choosing the Right Pumpkin Puree
The foundation of this pumpkin rolls recipe is pure pumpkin puree — not pumpkin pie filling. Pumpkin pie filling contains sugar and spices, which would overpower the balance of your cake. I always grab a can labeled 100% pure pumpkin. If you’re feeling ambitious, roast and puree your own sugar pumpkin for a deeper flavor, but canned works beautifully.
Avoiding Common Mistakes
Even seasoned bakers slip up when rolling a cake. The biggest mistake? Waiting too long to roll it. A cool cake cracks easily. Roll it immediately out of the oven, wrapped in a powdered sugar-dusted towel. Another issue is overmixing the batter — that’s the fastest way to lose your cake’s light texture. Mix only until the flour disappears, and you’ll have a soft, sponge-like base ready to impress.
Mixing and Baking the Pumpkin Spice Cake
The Perfect Pumpkin Cake Batter
Start by whisking flour, baking powder, baking soda, salt, and those warm fall spices — cinnamon and pumpkin pie spice. In a separate bowl, beat the eggs and sugar until pale and thick, then fold in pumpkin puree and vanilla. Combine the dry ingredients gently to keep air in the batter. This method creates that tender, cloud-like texture that defines a true pumpkin spice cake roll.
Baking and Rolling Like a Pro
Spread the batter evenly on a parchment-lined jelly roll pan and bake just until springy to the touch. Overbaking dries it out, making it harder to roll. Once baked, immediately flip it onto a clean towel dusted with powdered sugar. Peel off the parchment, then roll the cake and towel together from the short end. Let it cool completely while you prepare the cream cheese filling. This step sets the spiral memory so the final roll won’t crack.
Creamy Filling and Assembly Magic
Making the Silkiest Cream Cheese Filling
The filling is what transforms this from an ordinary fall baking recipe into a decadent holiday showpiece. Beat together room-temperature cream cheese and butter until smooth. Add vanilla, a touch of cinnamon, and powdered sugar until creamy and spreadable. This rich layer balances the spiced pumpkin flavor perfectly, offering that sweet tangy finish people love in Thanksgiving desserts.
Rolling and Finishing Touches
Carefully unroll the cooled cake, spread the filling evenly to the edges, and roll it back up tightly without the towel. Wrap the roll in plastic and refrigerate for at least one hour to set the shape. Dust the top with powdered sugar right before serving for that elegant, snowy finish. Slice and watch as those perfect orange-and-white spirals steal the show.
Serving, Storing, and Freezing Tips
Serving Suggestions for the Holidays
Serve this pumpkin roll cake slightly chilled or at room temperature. Pair it with a steaming cup of coffee, chai tea, or hot apple cider for the ultimate fall experience. For extra indulgence, top slices with whipped cream or a scoop of vanilla ice cream. It’s one of those pumpkin recipes dessert lovers can’t resist — comforting, rich, and festive enough for any Thanksgiving or holiday table.
Storage and Freezing Tips
Store leftover pumpkin spice roll cake tightly wrapped in plastic wrap and refrigerate for up to five days. The flavors deepen over time, making it even better after 24 hours. To freeze, wrap the entire roll or individual slices in plastic wrap and foil. Freeze for up to three months. When ready to serve, thaw overnight in the refrigerator — the cream cheese filling stays smooth and luscious.
FAQs About Pumpkin Spice Roll Cake
How do I keep my pumpkin roll from cracking?
Roll it while still warm in a powdered sugar-dusted towel to prevent cracks. The warm cake molds easily and keeps its shape.
Can I make pumpkin roll cake ahead of time?
Yes! It tastes even better after a day in the fridge, as the spices intensify and the texture becomes more moist.
What can I use instead of pumpkin puree?
You can substitute with sweet potato or butternut squash puree in equal amounts. Both work beautifully and keep the same rich texture.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free blend. Make sure it includes xanthan gum for structure.
How do I make the filling less sweet?
Simply reduce the powdered sugar by half or use mascarpone cheese for a lighter, less sugary version.
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