Easy Pumpkin Spice Roll Cake – Classic Fall Dessert
Easy Pumpkin Spice Roll Cake Recipe
Bring the warmth of fall to your table with this Easy Pumpkin Spice Roll Cake — a soft, fluffy pumpkin sponge cake filled with a smooth, sweet cream cheese frosting and rolled into a beautiful swirl. It’s a bakery-style dessert that looks impressive but is surprisingly simple to make at home.
Perfect for Thanksgiving, cozy autumn gatherings, or anytime you crave the comforting flavors of pumpkin and spice.
Why You’ll Love This Recipe
- Perfect texture: Moist, fluffy sponge that rolls easily without cracking.
- Rich filling: Classic cream cheese frosting adds balance and sweetness.
- Beginner-friendly: Simple ingredients and step-by-step instructions.
- Ideal for holidays: Beautiful presentation for fall and Thanksgiving tables.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Optional Garnish:
- Powdered sugar for dusting
- Crushed pecans or cinnamon dust
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Prepare the Batter:
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla extract; mix until combined. Gently fold in the dry ingredients until smooth. - Bake the Cake:
Spread batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched. - Roll the Cake:
While warm, turn the cake out onto a clean towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from the short end. Let it cool completely. - Prepare the Filling:
Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and mix until creamy and spreadable. - Assemble the Roll:
Carefully unroll the cooled cake, spread the filling evenly over it, then re-roll gently (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. - Serve:
Dust with powdered sugar before serving for a festive finish.
Tips for Success
- Roll the cake while warm to prevent cracks.
- Don’t overbake — it should be just set to stay soft and flexible.
- Chill before slicing for clean, even swirls.
- For extra spice, add a pinch of ginger or allspice.
Storage & Make-Ahead
- Store in the refrigerator, wrapped tightly, for up to 4 days.
- Freeze (unfilled) pumpkin sponge for up to 2 months; thaw before adding filling.
- Best served chilled or slightly cool.
Frequently Asked Questions
Can I make this cake without a jelly roll pan?
Yes, use a baking sheet with a rim, just make sure the cake layer stays thin and even.
Why did my cake crack when rolling?
It may have cooled too long before rolling. Always roll it warm right after baking.
Can I add nuts or chocolate chips?
Yes — fold finely chopped pecans or mini chocolate chips into the batter before baking for extra flavor.
Easy Pumpkin Spice Roll Cake
This Easy Pumpkin Spice Roll Cake brings cozy fall flavors to your table. A soft, fluffy pumpkin sponge cake is filled with creamy, sweet cream cheese frosting and rolled into a beautiful swirl — bakery-style results made simple for home bakers.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla extract; mix until combined. Fold in the dry ingredients until smooth.
- Spread batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched.
- While warm, turn the cake out onto a clean towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from the short end. Let it cool completely.
- Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and mix until creamy and spreadable.
- Unroll the cooled cake, spread the filling evenly, and gently re-roll without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar and slice to serve. Optionally, garnish with crushed pecans or a dusting of cinnamon.
Notes
Roll the cake while it’s still warm to prevent cracks. Chill before slicing for perfect, even swirls. You can add finely chopped pecans or mini chocolate chips for extra flavor, or sprinkle with powdered sugar and crushed pecans before serving.