If fall had a flavor, it would be this Pumpkin Spice Roll Cake. Soft, fluffy, and spiced with warm cinnamon and pumpkin pie spice, this cake is rolled up with a dreamy cream cheese filling that melts in your mouth. It looks impressive on any dessert table but is surprisingly simple to make. This is the dessert that will have everyone asking for seconds (and the recipe!).
Why You’ll Love This Pumpkin Spice Roll Cake
This fall treat is a showstopper for any gathering. Here’s why it’s a must-bake:
- Quick & easy – Ready in under 45 minutes
- Cozy fall flavors – pumpkin, cinnamon, and spices in every bite
- Creamy filling – sweet cream cheese frosting that pairs perfectly with pumpkin
- Impressive spiral design – looks fancy but is beginner-friendly
- Make-ahead friendly – even better the next day!
It’s the kind of dessert that feels like autumn wrapped up in every slice.
Ingredients You’ll Need
For the Pumpkin Cake:
- 1 cup all-purpose flour
- ½ tsp baking powder + ½ tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 3 large eggs
- 1¼ cups granulated sugar (or brown sugar for extra depth)
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup salted butter, softened
- 1 tsp vanilla extract
- â…› tsp cinnamon + pinch of salt
- 3 cups powdered sugar
How to Make Pumpkin Spice Roll Cake
- Prepare the Pan & Towel – Line a jellyroll pan with parchment. Dust a clean towel with powdered sugar.
- Make the Batter – Beat eggs and sugar, then add pumpkin and vanilla. Gently fold in dry ingredients.
- Bake – Spread batter evenly and bake for 15 minutes.
- Roll While Warm – Turn the cake onto the sugared towel and roll it up immediately to prevent cracking.
- Make the Filling – Beat cream cheese, butter, vanilla, cinnamon, and powdered sugar until smooth.
- Fill & Roll – Unroll cooled cake, spread with filling, then roll tightly again.
- Chill & Serve – Refrigerate for 1 hour, then slice and dust with powdered sugar.
Tips for Success
- Roll while warm – Don’t wait, or the cake may crack.
- Use room temp cream cheese & butter – No lumps in your filling!
- Don’t overmix – Fold gently for a light, fluffy cake.
- Dust generously with sugar – It keeps the cake from sticking to the towel.
Storage & Make-Ahead
- Refrigerate: Keeps 5 days wrapped in plastic wrap.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight for a ready-made dessert.
- Make-ahead: Best when chilled for a few hours, so it’s perfect for preparing in advance.
Serving Ideas
This pumpkin roll is delicious on its own, but you can serve it with:
- Hot coffee or chai tea
- Warm apple cider
- A scoop of vanilla ice cream
- Fresh whipped cream for an extra touch
Bonus Variations
Want to switch it up? Try these ideas:
- Use brown sugar for a richer flavor.
- Swap cream cheese with mascarpone for a lighter filling.
- Add chopped pecans or walnuts to the filling for crunch.
- Drizzle with salted caramel sauce before serving.
A Dessert That Tastes Like Fall
This Pumpkin Spice Roll Cake is the ultimate fall dessert cozy, creamy, and irresistible. Whether for Thanksgiving, a fall gathering, or just a sweet afternoon treat, it’s guaranteed to impress without the stress.
👉 Pin this recipe, share it with your friends, and bake it this fall for a dessert that everyone will remember!
Pumpkin Spice Roll Cake
Ingredients
Method
- Line a jellyroll pan with parchment and dust a clean towel with powdered sugar.
- Beat eggs and sugar in a bowl, then add pumpkin and vanilla.
- Gently fold in the dry ingredients.
- Spread the batter evenly in the pan and bake for 15 minutes.
- Turn the cake onto the sugared towel and roll it up immediately to prevent cracking.
- In a separate bowl, beat cream cheese, butter, vanilla, cinnamon, and powdered sugar until smooth.
- Unroll the cooled cake, spread with the filling, and roll tightly again.
- Refrigerate for 1 hour, then slice and dust with powdered sugar.
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