Introduction

This Fall Pumpkin Spice Roll Cake perfectly captures the essence of autumn with warm spices and creamy frosting. Light, fluffy, and rolled with a luscious cream cheese filling, it’s an inviting dessert that’s as beautiful as it is delicious.

A rolled cake sits on a white rectangular plate on a white marbled surface, the cake showing a spiral of four layers: a light brown moist sponge layer tightly wrapped with a creamy white frosting layer inside, the outside covered in the same creamy white frosting with a smooth texture, and topped off with a dusting of cinnamon powder giving a warm brown shade. A slice is cut from the roll, revealing the distinct spiral layers and crumbly texture of the cake. There are blurred orange pumpkins and cinnamon sticks in the background, adding a cozy autumn feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (90g) All-Purpose Flour, spooned & leveled
1 cup (200g) Granulated Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves (optional)
1/2 tsp Salt
3 Large Eggs, room temperature
2/3 cup (160g) Pumpkin Puree (not pumpkin pie filling)
1 tsp Vanilla Extract
8 oz (226g) Full-Fat Cream Cheese, softened
1/2 cup (113g) Unsalted Butter, softened
3 cups (360g) Powdered Sugar, sifted
1 tsp Vanilla Extract (for frosting)
1-2 tbsp Milk or Heavy Cream (optional, for frosting consistency)
Additional powdered sugar for dusting (optional garnish)
Chopped pecans or walnuts (optional garnish)
A light sprinkle of ground cinnamon (optional garnish)

Instructions

Step 1: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper allowing an overhang, then grease and lightly flour the parchment. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Step 2: In a large bowl, beat eggs with an electric mixer on medium-high speed for 3–5 minutes until pale, thick, and fluffy. Reduce speed to low and gently fold in pumpkin puree and vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Spread batter evenly into the prepared pan. Bake for 13–15 minutes until the cake springs back lightly when touched and edges begin to pull away. Avoid overbaking.
Step 4: Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short end, carefully and snugly roll the cake with the towel into a tight spiral. Place seam-side down on a wire rack and cool completely in this rolled position for at least 1–2 hours or overnight.
Step 5: To make the frosting, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and fluffy (about 2–3 minutes). Beat in 1 teaspoon vanilla extract. Gradually add sifted powdered sugar one cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat for 2–3 minutes until light and creamy. Adjust consistency with 1–2 tablespoons milk or heavy cream if needed.
Step 6: Once the cake is fully cooled, gently unroll it from the towel. Spread the cream cheese frosting evenly over the surface, leaving a 1/2-inch border along the short ends. Starting from the same short end, re-roll the cake tightly. Transfer to a serving platter seam-side down. Wrap loosely in plastic wrap and chill in the refrigerator for at least 1–3 hours to set.
Step 7: Before serving, optionally dust with powdered sugar, sprinkle chopped pecans or walnuts, or lightly dust with ground cinnamon. For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. Slice into 1-inch thick pieces and serve at room temperature for best flavor.

Tips & Variations

For a more intense spice flavor, increase the cinnamon to 1 1/2 teaspoons or add a pinch of ground allspice.
Use homemade pumpkin puree for the freshest taste and texture.
Swap walnuts or pecans with toasted hazelnuts for a different nutty twist.
To make frosting lighter, substitute half the cream cheese with Greek yogurt (adjust powdered sugar accordingly).
Ensure eggs are at room temperature to achieve the best cake rise and texture.

Storage

Store leftover pumpkin spice roll cake in an airtight container in the refrigerator for up to 3–4 days. Allow slices to come to room temperature before serving to enhance flavor and texture. The cake may also be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A pumpkin roll cake is sliced on a white rectangular plate placed on a white marbled surface. The cake has one visible large spiral layer made up of a moist, orange-brown pumpkin sponge cake, rolled tightly with thick, creamy white frosting with tiny brown specks inside. The outside is coated smoothly with the same white frosting, sprinkled lightly with cinnamon powder that adds a warm, fine dusting on top. The texture of the cake is soft and moist, while the frosting looks rich and creamy. In the background, there are soft orange pumpkins and cinnamon sticks, enhancing the cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling for this cake?

It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices, which can affect the texture and flavor balance.

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and flexible, using a powdered sugar-dusted towel to prevent sticking. Rolling it immediately after baking helps the cake set in a rolled shape without cracking.