Picture this: you walk into your kitchen and the most incredible aroma wraps around you like a warm autumn hug. It’s that perfect blend of cinnamon, nutmeg, and vanilla dancing together with the earthy sweetness of pumpkin. That’s exactly what happens when you bake this creamy pumpkin spice roll cake – a dessert so divine, it’ll have your family gathering in the kitchen before it’s even out of the oven!
This isn’t just any ordinary pumpkin cake. What makes this recipe absolutely special is the incredibly fluffy pumpkin sponge that’s rolled around a cloud-like cream cheese filling. The cake stays perfectly moist and tender, while the filling adds that rich, tangy sweetness that makes every bite absolutely irresistible. I love making this during fall weekends when the leaves are changing and there’s that crisp feeling in the air – it just feels like pure comfort food magic.
Table of Contents
Key Takeaways
• Easy rolling technique – No cracking or breaking with our foolproof method
• Make-ahead friendly – Perfect for holiday entertaining and meal prep
• Customizable filling – Swap cream cheese for whipped cream or add maple syrup
• Seasonal showstopper – Impressive presentation that’s surprisingly simple to achieve
• Freezer-friendly – Keeps beautifully for up to 3 months wrapped properly
Why You’ll Love This Pumpkin Spice Roll Cake
✨ Surprisingly Simple: Despite looking like a fancy bakery creation, this cake comes together in about an hour with basic ingredients you probably already have
🍂 Perfect Fall Flavors: The warm spices complement the pumpkin beautifully without being overwhelming – it tastes like autumn in every bite
🎯 Crowd-Pleaser: Whether you’re bringing it to a potluck or serving it for Thanksgiving alongside other seasonal treats, this cake always gets rave reviews
💫 Versatile & Forgiving: You can easily adapt the recipe for different dietary needs or flavor preferences
Ingredient Highlights & Notes
The magic of this cake starts with pure pumpkin puree – make sure you’re using plain pumpkin, not pumpkin pie filling! The spice blend is what really makes this cake sing, and I love using freshly ground cinnamon when possible. The cream cheese filling is where you can get creative – I sometimes add a touch of maple syrup or vanilla extract for extra depth.
For the Cake:
- 3/4 cup all-purpose flour (sift for extra lightness)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs (room temperature works best)
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese (softened to room temperature)
- 1 cup powdered sugar (sifted to avoid lumps)
- 6 tbsp butter (softened)
- 1 tsp vanilla extract
- Pinch of salt
For Dusting:
- 1/4 cup powdered sugar (for rolling)
Equipment & Tools
Having the right tools makes this recipe so much easier! Here’s what you’ll need:
- 15×10-inch jelly roll pan (or rimmed baking sheet)
- Electric mixer (hand mixer or stand mixer)
- Large mixing bowls
- Fine-mesh sifter
- Clean kitchen towel
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 375°F. Line your jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment – this prevents any sticking issues later!
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set this aside – you’ll fold it in gently later to keep the cake tender.
3. Beat the Eggs & Sugar
Using your electric mixer, beat the eggs and granulated sugar on high speed for 3-4 minutes until the mixture is thick and pale yellow. It should fall in ribbons when you lift the beaters – this step is crucial for a light, fluffy cake!
4. Add Pumpkin & Vanilla
Gently fold in the pumpkin puree and vanilla extract until just combined. The mixture will look gorgeous and smell amazing at this point!
5. Fold in Dry Ingredients
Using a large spoon or spatula, gently fold the flour mixture into the pumpkin mixture. Don’t overmix – a few small lumps are totally fine and better than a tough cake.
6. Bake to Perfection
Spread the batter evenly in your prepared pan. Bake for 13-15 minutes until the top springs back when lightly touched. The edges might pull away slightly from the sides.
7. The Rolling Magic
Here’s the secret to crack-free rolling! While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately, then roll the cake up in the towel starting from the short end. Let it cool completely – about 1 hour.
8. Make the Filling
Beat the softened cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy. This takes about 2-3 minutes with an electric mixer.
9. Fill & Re-roll
Carefully unroll the cooled cake. Spread the cream cheese filling evenly, leaving about a 1/2-inch border. Roll it back up gently without the towel this time. Wrap in plastic wrap and refrigerate for at least 2 hours.
10. Slice & Serve
Use a sharp knife to trim the ends, then slice into 1-inch thick pieces. Clean your knife between cuts for the prettiest slices!
Tips, Variations & Substitutions
Pro Tips:
- Room temperature ingredients mix more easily and create a smoother texture
- Don’t skip the towel-rolling step – it prevents cracking when you add the filling
- If small cracks appear, don’t worry! The powdered sugar dusting will hide them
Delicious Variations:
- Maple Cream Filling: Add 2 tbsp pure maple syrup to the cream cheese mixture
- Spiced Whipped Cream: Replace cream cheese filling with whipped cream and a pinch of cinnamon
- Chocolate Chip Twist: Fold mini chocolate chips into the filling
- Caramel Drizzle: Top slices with homemade or store-bought caramel sauce
Smart Substitutions:
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Dairy-Free: Substitute vegan cream cheese and plant-based butter
- Lower Sugar: Reduce powdered sugar in filling to 3/4 cup
- Egg-Free: Try 3 flax eggs (though texture will be denser)
Serving Suggestions
This beautiful roll cake is perfect for so many occasions! I love serving it as the centerpiece dessert after a cozy dinner with fluffy garlic butter dinner rolls and seasonal sides.
Perfect Pairings:
- ☕ Hot coffee or spiced chai for afternoon treats
- 🍷 Dessert wine or apple cider for evening gatherings
- 🥛 Cold milk for the kids (and adults who love that combo!)
- 🍦 Vanilla ice cream for an extra indulgent dessert
This cake also makes an excellent addition to fall celebrations, right alongside soft pumpkin cookies with cinnamon frosting for a complete autumn dessert spread.
Storage, Make-Ahead & Reheating
Room Temperature: Keep covered for up to 2 days, though it’s best within the first 24 hours
Refrigerator: Wrapped tightly, it stays fresh for up to 5 days. Let it sit at room temperature for 15 minutes before serving for the best texture
Freezer: This cake freezes beautifully! Wrap the whole roll in plastic wrap, then aluminum foil. It keeps for up to 3 months. Thaw overnight in the refrigerator
Make-Ahead Magic: You can bake the cake layer up to 2 days ahead and keep it rolled in the towel. Just fill and finish when you’re ready to serve.
Nutrition Information
Per slice (serves 10):
- Calories: 285
- Carbohydrates: 42g
- Fat: 12g
- Protein: 5g
- Fiber: 1g
This cake provides vitamin A from the pumpkin and makes a lovely occasional treat as part of a balanced diet.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pure pumpkin?
A: I’d stick with pure pumpkin puree! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors and sweetness in the recipe.
Q: Why did my cake crack when I rolled it?
A: This usually happens if the cake cooled too much before the initial roll, or if it was overbaked. Make sure to roll it while it’s still warm and check it at 13 minutes to avoid overbaking.
Q: Can I make this without a jelly roll pan?
A: You can use a 15×10-inch rimmed baking sheet lined with parchment paper. Just make sure the sides are at least 1 inch high to contain the batter.
Q: How do I know when the cake is done?
A: The top should spring back when lightly touched, and the edges might just start to pull away from the sides. Don’t overbake or it will be dry and more likely to crack.
Q: Can I double this recipe?
A: Absolutely! Just make two separate cakes rather than trying to fit double batter in one pan. The baking time should stay the same.
This creamy pumpkin spice roll cake has become one of my absolute favorite fall desserts, and I think it’ll become yours too! The combination of that tender, spiced cake with the rich cream cheese filling is just irresistible. Plus, there’s something so satisfying about creating those beautiful spiral slices – it never fails to impress guests, even though it’s surprisingly simple to make.
Whether you’re planning ahead for the holidays, looking for the perfect dessert to bring to a gathering, or just want to fill your home with the most amazing autumn aromas, this recipe delivers every single time. And if you’re in the mood for more seasonal treats, you might also enjoy exploring things to do in October to make the most of this beautiful season.
Conclusion
There’s something truly magical about a homemade pumpkin spice roll cake that brings people together. The moment you slice into that perfect spiral and see the creamy filling swirled with the spiced cake, you know you’ve created something special. This recipe has been my go-to for fall entertaining because it strikes that perfect balance – impressive enough for special occasions, but approachable enough for a cozy weekend baking project.
Your next steps: Gather your ingredients, clear some counter space, and get ready to fill your kitchen with the most incredible autumn aromas. Don’t forget to dust that towel with powdered sugar – it’s the secret to perfect rolling! And if you’re feeling inspired to continue your fall baking journey, consider trying some crispy butternut squash bites as a savory complement to this sweet treat.
I’d love to hear how your pumpkin spice roll cake turns out! Feel free to experiment with the filling flavors and make this recipe your own.
