Creamy Pumpkin Spice Roll Cake

This creamy pumpkin spice roll cake is a fall dessert dream. It’s soft, spiced, and filled with a silky cream cheese filling that melts in the mouth. The tender pumpkin sponge rolls up beautifully without cracking, creating a stunning swirl that looks as good as it tastes. Whether I’m hosting a holiday gathering or just craving something cozy, this cake never fails to impress.

Why You’ll Love This Recipe

I love how this cake blends the warmth of pumpkin spice with the richness of a creamy filling. It looks fancy, but it’s easier to make than most people think. The sponge is moist and light, and the filling is sweet but not too heavy. I can make it ahead of time, and it slices beautifully every single time. It’s the kind of dessert that brings out compliments at every table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• ground cinnamon

• ground ginger

• ground nutmeg

• ground cloves

• eggs

• granulated sugar

• canned pumpkin purée (not pumpkin pie filling)

• vanilla extract

For the Filling:

• cream cheese, softened

• powdered sugar

• unsalted butter, softened

• vanilla extract

Optional Topping:

• extra powdered sugar for dusting

Directions

1. I preheat the oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it.

2. In a bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.

3. In another large bowl, I beat the eggs and sugar until light and fluffy, then mix in the pumpkin purée and vanilla.

4. I gradually stir the dry ingredients into the wet until just combined.

5. I pour the batter into the prepared pan, spreading it evenly, and bake for 13–15 minutes or until the cake springs back when touched.

6. While it bakes, I lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

7. Once the cake is out of the oven, I immediately turn it out onto the towel, peel off the parchment paper, and gently roll it up with the towel, starting from the short end. I let it cool completely.

8. For the filling, I beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

9. Once the cake is cool, I carefully unroll it, spread the filling evenly, and roll it back up (without the towel this time).

10. I wrap it in plastic wrap and refrigerate for at least an hour before slicing. Just before serving, I like to dust the top with powdered sugar.

Servings and timing

This roll cake serves 8 to 10 slices.
Prep time: 20 minutes
Cook time: 15 minutes
Cooling and chilling time: 1 hour minimum

Variations

I sometimes add chopped toasted pecans or walnuts into the filling for a bit of crunch. If I’m feeling extra indulgent, I drizzle caramel sauce over the top before serving. For a twist on the filling, I use a maple or cinnamon-flavored cream cheese instead of plain. It’s also easy to adjust the spices depending on how bold I want the flavor.

storage/reheating

I keep the roll cake tightly wrapped in the refrigerator for up to 4 days. I don’t recommend reheating it—this dessert is meant to be enjoyed chilled or at room temperature. If I want to freeze it, I wrap it in plastic wrap and then foil. It freezes well for up to 2 months. I thaw it in the fridge overnight before serving.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it the day before. It holds its shape better once it’s chilled and sliced.

Why does my cake crack when rolling?

Cracking usually happens if the cake cools too much before rolling. I always roll it while it’s still warm, using a towel dusted with powdered sugar.

Can I use fresh pumpkin instead of canned?

I can, as long as it’s well-puréed and not too watery. I prefer canned for consistency and convenience.

How do I keep the roll from becoming soggy?

I let the cake cool completely before spreading the filling, and I make sure it’s not overfilled so moisture doesn’t seep out.

Can I double this recipe?

Yes, I double the ingredients and bake it in two jelly roll pans. It’s perfect for serving a crowd at holiday gatherings.

Conclusion

This creamy pumpkin spice roll cake is everything I love in a fall dessert—light, flavorful, and filled with silky sweetness. It’s one of those recipes that becomes a tradition after the first try. I make it for holidays, potlucks, and any time I want to treat myself to something a little special. Every slice is a swirl of pumpkin perfection.

Print