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.

Maria Canilssom

Roasted Sweet Potatoes with Cinnamon and Honey

Sweet, savory, and aromatic — these roasted sweet potatoes are tossed with olive oil, honey, and cinnamon, then baked until golden and caramelized. A cozy side dish that’s perfect for fall and winter dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American, Fall Comfort Food, Holiday

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 Tbsp olive oil
• 2 Tbsp honey
• 1 tsp ground cinnamon
• 0.5 tsp salt
• freshly ground black pepper, to taste
• optional garnish: chopped pecans or fresh thyme

Equipment

• baking sheet
• parchment paper or foil
• large bowl
• spatula or tongs
• oven mitts

Method

 

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, toss cubed sweet potatoes with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway through, until golden and fork-tender.
4. Remove from oven and drizzle lightly with extra honey if desired. Sprinkle with chopped pecans or thyme. Serve warm.

Notes

Cut the potatoes evenly for consistent roasting and don’t skip stirring halfway — it ensures even caramelization. For extra crispness, roast at 425°F for the last 5 minutes. Add a pinch of smoked paprika or nutmeg for a deeper flavor. Serve with chicken, turkey, or roasted vegetables.

Storage: Refrigerate up to 4 days. Reheat in a 375°F oven for 10 minutes or freeze for up to 1 month and reheat directly from frozen.