Fall Pumpkin Spice Roll Cake – Soft, Creamy & Perfectly Spiced
Fall Pumpkin Spice Roll Cake
This Fall Pumpkin Spice Roll Cake is the definition of cozy baking. A light, moist pumpkin sponge cake is wrapped around a creamy, tangy cream cheese filling, creating a beautiful swirl in every slice. It’s a classic dessert for the season — rich in fall spices, visually stunning, and surprisingly simple to prepare.
Whether you’re making it for Thanksgiving, a fall party, or an afternoon treat with coffee, this pumpkin roll delivers the perfect balance of sweetness and spice.
Why You’ll Love This Recipe
- Perfectly spiced with cinnamon, nutmeg, and cloves for a true fall flavor.
- Soft, moist pumpkin cake that’s easy to roll without cracking.
- Creamy, smooth filling made with real cream cheese and butter.
- Impressive presentation that’s easier than it looks.
- Make-ahead friendly — the flavor improves after chilling overnight.
Ingredients
For the Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar for rolling and garnish
Instructions
Step 1: Preheat and Prepare the Pan
Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment.
Step 2: Make the Pumpkin Batter
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In another large bowl, beat the eggs and sugar until thick and pale, about 2–3 minutes. Add pumpkin puree and vanilla; mix until smooth.
Fold the dry ingredients into the wet mixture until just combined.
Step 3: Bake
Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched. Do not overbake.
Step 4: Roll the Cake
While the cake is still hot, carefully invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, gently roll the cake with the towel inside. Let it cool completely (about 30–45 minutes).
Step 5: Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Step 6: Assemble the Roll
Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the surface, leaving a small border at the edges. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap.
Step 7: Chill and Serve
Refrigerate for at least 1 hour, or overnight for best results. Before serving, dust the top with powdered sugar and slice into even rounds.
Expert Tips
- Roll the cake while it’s still warm to prevent cracks.
- Don’t overbake — a soft, springy texture keeps it pliable.
- Chill before slicing for clean, beautiful swirls.
- You can freeze the roll for up to 2 months; thaw in the refrigerator before serving.
Variations
- Add finely chopped pecans or walnuts for a nutty crunch.
- Mix a tablespoon of maple syrup into the cream cheese filling for extra flavor.
- Add a light dusting of cinnamon sugar on top instead of plain powdered sugar.
- Try a mascarpone filling for a lighter texture.
Storage
- Refrigerate tightly wrapped for up to 5 days.
- Freeze for up to 2 months; thaw overnight in the fridge.
- Always serve chilled for best texture.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. The roll can be made a day ahead — the flavors blend beautifully after chilling.
Why did my cake crack when rolling?
The cake may have cooled too long before rolling or been overbaked. Roll it warm, and don’t skip the parchment and towel step.
Can I double the recipe?
Yes, but bake each roll separately to maintain even texture and avoid cracking.
Final Thoughts
This Fall Pumpkin Spice Roll Cake is an elegant yet approachable dessert that combines the warmth of pumpkin spice with the richness of cream cheese frosting. Each slice is soft, creamy, and picture-perfect — a must-have for any fall dessert table.
Fall Pumpkin Spice Roll Cake
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. In another bowl, beat eggs and sugar until thick and pale (2–3 minutes). Add pumpkin puree and vanilla; mix until smooth. Fold in the dry ingredients until just combined.
- Spread batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched. Do not overbake.
- While still hot, invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll up the cake from the short end with the towel inside. Let cool completely for 30–45 minutes.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly, leaving a small border. Re-roll tightly (without the towel) and wrap in plastic wrap.
- Refrigerate for at least 1 hour, or overnight for best results. Before serving, dust with powdered sugar and slice into even rounds.