Fall Pumpkin Spice Roll Cake

Pumpkin spice roll cake captures the wonderful flavors of autumn in a single slice and makes any fall gathering feel extra special. The warm spices tucked inside a tender cake are balanced by a creamy tangy filling. This treat tastes just like pumpkin pie, only wrapped into a beautiful spiral that always impresses at the table. If there is one dessert that feels like a cozy sweater on a brisk October day, it is this one.

The cake stays moist for days without tasting overly sweet. Rolling the cake is easier than most imagine once you try it. My mom always made this as soon as the leaves turned. I tried it on my own the first autumn I moved out, and could not believe I was able to make something that looked exactly like hers—still my favorite baking accomplishment.

Ingredients

• Canned pumpkin puree: brings bright flavor and moisture choose a brand with just pumpkin on the label
• Pumpkin pie spice blend: delivers that classic autumn taste look for fresh spices with bold aroma
• Ground cinnamon: adds warmth and enhances sweetness go for Saigon or Ceylon if you can
• Cream cheese: for the filling makes it tangy and creamy use full-fat blocks for best results
• Powdered sugar: not only sweetens but ensures silky filling sift to avoid lumps
• Granulated sugar: keeps the cake light stick with pure cane if possible
• Fresh large eggs: help the cake rise and keep it flexible use at room temperature for easy mixing
• All-purpose flour: for structure select a name-brand for consistency
• Salt: balances all of the flavors do not skip it

Instructions

Prepare the Pan and Towel:

Preheat your oven to 375 degrees Fahrenheit and line a jellyroll pan with parchment paper. Butter the paper lightly, then coat a clean tea towel with powdered sugar and lay it flat.

Mix the Dry and Wet Ingredients:

In one bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In another bowl, beat eggs and sugar until they become pale and thick. Blend in pumpkin puree and vanilla extract until there are no streaks left.

Combine and Bake the Cake:

Fold the dry ingredients carefully into the wet mixture. Spread the batter evenly in the pan and bake about fifteen minutes until the cake springs back to gentle touch.

Roll the Cake in the Sugared Towel:

Right as the cake comes from the oven, turn it onto the sugared towel. Peel away parchment and gently but swiftly roll the cake inside the towel. Let it cool completely.

Make the Cream Cheese Filling:

Beat softened butter until fluffy. Add cream cheese and continue beating until smooth, then mix in vanilla and salt. Gradually incorporate powdered sugar, sprinkling in cinnamon at the end.

Fill Roll and Chill the Pumpkin Roll:

Unroll the cooled cake. Spread the filling across the surface nearly to the edges. Reroll tightly (without the towel) and transfer seam-side down to a plate. Chill at least one hour to set the filling.

Serve the Pumpkin Roll:

Once fully chilled, cut slices with a serrated knife. Sprinkle extra powdered sugar on top if you want a frosted snow-like look. Slices taste best straight from the fridge.

You can freeze the whole roll and slice as needed. Pumpkin puree is what keeps this cake soft and tender all throughout. Years ago my niece volunteered to help roll the cake. She was so careful about tucking the towel in that her finished spiral looked better than mine ever had. Now it is her signature holiday dessert.

Storage and Leftover Tips

Wrap the cooled and assembled roll tightly in plastic wrap and refrigerate for up to four days. If you need to keep it longer, slice and freeze wrapped portions so you can enjoy a quick treat any time. Slices thaw quickly for lunchboxes or last-minute parties. One time I kept a roll in the freezer for nearly three weeks and it still tasted just as fresh as the day it was made. Once thawed it only needs ten minutes on the counter.

Easy Ingredient Swaps

Gluten-free flour blends work beautifully for those avoiding wheat. Swap out butter for plant-based margarine if needed in the filling. Try a maple extract in the filling to give it a warm twist. Feel free to play with the spice mix—I tried adding ground ginger one year and it became my husband’s new favorite version.

Perfect Ways to Serve This

Sprinkle chopped toasted pecans on top for extra crunch and flavor. Pipe a touch of whipped cream on each slice for a little flourish. Drizzle with caramel sauce for a decadent look. At family gatherings I love putting out a plate next to coffee so guests can help themselves.

Do not rush the cooling step patience ensures the cake stays flexible and smooth. This roll cake will soon be one of your favorite fall traditions.

Recipe Q&A

→ How do I prevent my pumpkin roll from cracking?

Roll the cake in a powdered sugar-dusted towel while it’s still hot and pliable. This keeps it from cracking later.

→ Can I make the pumpkin roll in advance?

Yes, you can prepare and refrigerate it up to 2 days ahead. It also freezes well for longer storage.

→ How do I achieve a smooth cream cheese filling?

Bring the cream cheese and butter to room temperature, then beat until completely smooth before adding sugar.

→ Is it possible to make this gluten free?

Substitute all-purpose flour with a 1:1 gluten-free baking flour for similar texture and taste.

→ What is the best way to slice the pumpkin roll?

Chill thoroughly, then use a sharp serrated knife for clean slices. Wipe the blade between cuts for best results.

→ Can I add nuts or other mix-ins?

Chopped pecans or walnuts can be added to the batter for extra crunch and flavor if desired.