Intro
When fall hits Asheville, I go full pumpkin mode—sweaters, candles, and all things spiced. While mug cakes are my usual go-to, there’s one recipe I return to every autumn without fail: my Pumpkin Spice Roll Cake. It’s soft, spiced just right, and wrapped around a dreamy cream cheese filling. This cake looks like something from a bakery window but comes together with pantry staples and a tea towel. In this article, I’ll show you exactly how to make it, roll it without cracks, and serve it like a pro. Let’s bring some sweet fall magic into your kitchen.
Why Pumpkin Spice Roll Cake Is a Must-Bake Every Fall
Fall’s favorite dessert in spiral form
Pumpkin spice roll cake is the perfect marriage of flavor and form. The pumpkin puree makes the sponge cake moist and tender, while warm spices—cinnamon, ginger, cloves—give it that signature fall taste. But the real showstopper? The swirl of tangy cream cheese filling rolled neatly inside.
This cake isn’t just about flavor—it’s about presentation. The rolled structure reveals a beautiful spiral pattern when sliced, making it ideal for dinner parties, potlucks, or simply treating yourself to something a little extra special on a weekday.
Because it’s baked flat and rolled, this cake cooks faster than a traditional layer cake and doesn’t require any fancy decorating. Just dust the top with powdered sugar, and it’s ready to wow.
What is a pumpkin roll cake?
A pumpkin roll cake is a classic fall dessert made by baking a thin pumpkin spice sponge cake, then rolling it up with a rich cream cheese filling. Once chilled, it slices into elegant spirals of cake and frosting.
Unlike denser cakes, the sponge is soft and pliable—perfect for rolling. It’s gently sweet, warmly spiced, and balanced by the tangy, buttery center. The look is fancy, but the process is surprisingly simple when you know the steps. And when made ahead and chilled, the flavors deepen beautifully, making this an ideal make-ahead dessert.
Pumpkin Spice Roll Cake
Ingredients
- For the pumpkin cake:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar for dusting towel
- For the cream cheese filling:
- 8 oz cream cheese at room temperature
- 1/4 cup salted butter softened
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Instructions
- Step 1: Prepare the Pan and Towel
- 1/4 cup powdered sugar, for dusting towel
- Preheat your oven to 375°F (190°C).
- Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray.
- Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface.
- This will help prevent the cake from sticking later.
- Step 2: Mix the Dry and Wet Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.
- Set this mixture aside.
- In a separate bowl, use a stand mixer fitted with the wire whisk or a hand mixer to beat the eggs and granulated sugar together until the mixture is pale and thick, which should take about 2 minutes.
- Beat in the pumpkin puree and vanilla extract until fully incorporated.
- Step 3: Combine and Bake the Cake
- dry ingredients mixture from Step 2
- wet ingredients mixture from Step 2
- Gently stir the dry ingredients from Step 2 into the wet ingredients until just combined, being careful not to overmix.
- Spread the cake batter evenly onto the prepared pan, leaving a 1/4” border around the edge.
- Bake in the preheated oven for 14-15 minutes, or until the cake looks set and springs back when lightly touched.
- Step 4: Roll the Cake in the Sugared Towel
- Remove the cake from the oven and immediately, while it’s still hot, carefully turn it out onto the powdered sugar-dusted towel (from Step 1).
- Gently peel off the parchment paper.
- Starting from the short side, roll the cake and the towel up together.
- Let the rolled cake cool completely on a wire rack while you prepare the cream cheese filling.
- I like to roll it snugly to ensure a nice spiral.
- Step 5: Make the Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- 1/4 cup salted butter, softened
- 1 tsp vanilla extract
- pinch sea salt
- 3 cups powdered sugar
- 1/8 tsp ground cinnamon
- In the bowl of a stand mixer or with a handheld mixer, beat the softened butter until light and fluffy.
- Add room-temperature cream cheese and continue to beat until the mixture is smooth and lump-free.
- Add vanilla extract and a pinch of sea salt, beating to combine.
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- I find adding a pinch of cinnamon at this stage really pairs perfectly with the pumpkin flavor.
- Step 6: Fill, Roll and Chill the Pumpkin Roll
- cooled cake from Step 4
- cream cheese filling from Step 5
- Carefully unroll the completely cooled cake.
- Spread the cream cheese filling from Step 5 evenly over the top, going almost to the edges.
- Gently re-roll the cake (without the towel) into a tight spiral.
- Place the pumpkin roll, seam side down, on a serving plate and chill in the refrigerator for at least 1 hour to set the filling and make slicing easier.
- Step 7: Serve the Pumpkin Roll
- After the pumpkin roll is well chilled, use a sharp serrated knife to slice and serve.
- If desired, dust the top with additional powdered sugar for a beautiful finish.
- I like to serve this dessert chilled—it holds its shape best and tastes even better.
Notes
Estimated nutrition for the whole recipe (without optional ingredients): Calories: 3200-3600
Protein: 30-40 g
Fat: 150-170 g
Carbohydrates: 500-550 g
The Spices and Secrets That Make This Cake Work
What spices are in pumpkin rolls?
At the heart of any good pumpkin roll cake is the spice blend. It’s what gives this dessert its unmistakable fall personality. The base always includes cinnamon, which brings warmth and sweetness, but it doesn’t stop there. Most blends also include nutmeg, ginger, cloves, and sometimes a touch of allspice. Each one contributes something distinct—nutmeg adds depth, ginger gives a gentle kick, and cloves bring richness.
For this recipe, a ready-made pumpkin pie spice blend keeps things easy and consistent. If you prefer to make your own, you can blend 1 part cinnamon with ½ part each of nutmeg, ginger, and cloves. The result is a warmly aromatic batter that’s perfectly balanced—not too sharp, not too sweet.
The spices are mixed into the dry ingredients before being folded into the wet pumpkin mixture. This ensures they’re evenly distributed throughout the sponge, flavoring every bite.
And yes, a pinch of spice in the filling goes a long way too—adding just 1/8 teaspoon of cinnamon to the cream cheese filling ties the entire dessert together in the most satisfying way.
The secret to rolling a pumpkin roll without cracks
Rolling the cake is where most bakers hesitate—but don’t worry. The trick is timing and technique. The moment the cake comes out of the oven, it should be turned onto a clean, powdered sugar-dusted tea towel and rolled up while still warm. This is key: the warmth helps the cake stay flexible, and rolling it early trains it to hold its spiral shape.
The powdered sugar prevents sticking, and the towel cushions the sponge. Once rolled, the cake should cool completely in its swirled form. Only then do you unroll it gently, spread on the filling, and roll it back up without the towel.
Don’t skip the cooling step—it locks in the structure. If rolled cold or handled too roughly, cracks can happen. But follow these steps and you’ll end up with a smooth, beautiful spiral every time.
How to Make a Pumpkin Spice Roll Cake (Step-by-Step Recipe)
Prepare, bake, and roll like a pro
This recipe starts with a thin sponge cake that’s soft enough to roll but sturdy enough to hold its shape. Preheat your oven to 375°F (190°C) and prepare a 13×17” jellyroll pan by lining it with parchment paper and lightly greasing the surface.
In a bowl, whisk together:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
In a separate bowl, beat:
- 3 large eggs
- 1¼ cups granulated sugar
Beat until thick and pale, about 2 minutes. Then add:
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Fold the dry ingredients into the wet mixture just until combined. Don’t overmix—this keeps the sponge airy. Spread the batter evenly into your pan, leaving a small border around the edge. Bake for 14–15 minutes, or until the cake springs back lightly when touched.
Immediately after baking, turn the hot cake out onto a large tea towel generously dusted with 1/4 cup powdered sugar. Peel away the parchment paper gently.
Starting from the short edge, roll the cake up in the towel. Roll it snugly but not tightly, to avoid cracks. Let it cool completely while you prepare the filling.
Cream cheese filling that melts in your mouth
While the cake cools, it’s time to make the smooth, tangy filling that defines a great pumpkin roll.
In a bowl, beat until light and fluffy:
- 1/4 cup salted butter, softened
Add and beat in:
- 8 oz cream cheese, room temperature
Next, mix in:
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/8 tsp ground cinnamon (optional but recommended)
Then gradually beat in:
- 3 cups powdered sugar, 1 cup at a time
You’re aiming for a soft, spreadable texture—firm enough to hold its shape but easy to spread across the cake. The touch of cinnamon in the filling really enhances the overall flavor without overpowering the richness of the cream cheese.
Once the cake is fully cooled, carefully unroll it. Spread the filling evenly across the surface, nearly to the edges. Then, gently re-roll the cake without the towel, creating that classic spiral.
Let it chill in the fridge for at least 1 hour before serving. This helps set the filling and makes for clean, beautiful slices.
Chill, Slice, and Serve to Wow Guests
What is in the middle of a pumpkin roll?
The heart of every pumpkin spice roll cake is its rich, creamy filling. Typically, it’s made with cream cheese, butter, vanilla, powdered sugar, and just a hint of spice. The combination is velvety, slightly tangy, and perfectly sweet—designed to complement the warm spices of the sponge without overwhelming them.
What makes this filling special is the texture. It’s whipped until smooth, which allows it to spread easily without tearing the cake. And when the cake is rolled, the filling spreads into even layers, giving you that signature spiral in every slice.
The flavor balance is essential here. Too much sugar and the filling becomes cloying. Not enough and it tastes flat. This recipe hits that balance just right—fluffy, flavorful, and able to hold its shape beautifully when chilled. A touch of cinnamon in the filling ties the whole dessert together, making each bite taste like fall.
Serving and storing tips to keep it fresh and flawless
Once your pumpkin spice roll cake is filled and rolled for the final time, refrigeration is key. Letting it chill for at least an hour helps the filling firm up, which not only improves the texture but makes slicing much easier.
To serve, use a sharp serrated knife and wipe the blade clean between slices for the neatest presentation. A dusting of powdered sugar just before serving adds a festive, snow-dusted look that fits perfectly with fall and winter gatherings.
This cake can be made up to 2 days in advance and stored in the fridge, tightly wrapped. In fact, the flavor often improves as the spices settle and the sponge absorbs a bit of the filling.
Freezing? Absolutely. Wrap the whole roll (or individual slices) in plastic wrap and then foil. Thaw in the fridge overnight before serving. It tastes just as good—sometimes even better—when made ahead.
Whether you’re slicing it up for Thanksgiving dessert or just need something cozy for a chilly afternoon, this pumpkin spice roll cake brings comfort and beauty to the table every time.
Frequently Asked Questions
What is a pumpkin roll cake?
A pumpkin roll cake is a thin, spiced sponge cake made with pumpkin puree and rolled around a sweet cream cheese filling. When sliced, it reveals a beautiful spiral pattern. It’s light, flavorful, and often enjoyed during fall and holiday seasons for its cozy blend of pumpkin and spices.
What spices are in pumpkin rolls?
Most pumpkin rolls use a combination of warm spices like cinnamon, nutmeg, ginger, and cloves—often found together in a pumpkin pie spice blend. These spices create the classic fall flavor profile that pairs perfectly with the pumpkin and cream cheese filling.
What is the secret to rolling a pumpkin roll?
The key to a crack-free roll is to roll the cake while it’s still hot—directly out of the oven—using a powdered sugar-dusted tea towel. Rolling it warm helps set the shape without breaking. Letting it cool completely while rolled, then filling and re-rolling gently ensures a smooth, spiral finish.
What is in the middle of a pumpkin roll?
The center of a pumpkin roll is typically filled with a whipped cream cheese filling made from cream cheese, butter, powdered sugar, vanilla, and a hint of cinnamon. It’s rich and tangy, which contrasts beautifully with the spiced pumpkin sponge cake.
Conclusion: Why This Pumpkin Roll Should Be Your New Fall Favorite
Pumpkin spice roll cake might look like a bakery-level dessert, but with a few simple techniques, it becomes an approachable recipe anyone can master. From the tender, spiced sponge to the creamy, cinnamon-kissed filling, every slice delivers that nostalgic flavor of fall wrapped in a beautiful swirl.
Whether you’re hosting a holiday dinner or just want something special to share with family, this cake is as rewarding to make as it is to eat. Make it ahead, chill it well, and you’ll have a dessert that impresses with minimal effort. Simple ingredients, timeless flavor—just the way autumn baking should be.
