Creamy Pumpkin Spice Roll Cake – Fluffy, Spiced & Perfect for Fall Gatherings

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A Fall Classic with a Creamy Twist

Imagine this: a tender, pumpkin-spiced sponge cake rolled around a luscious cream cheese filling. It’s the dessert equivalent of wrapping yourself in a cozy blanket on a crisp autumn evening. The Pumpkin Spice Roll Cake isn’t just delicious—it’s also a showstopper. Its spiral design makes it look like something you’d find in a bakery window, but the best part? It’s much simpler to make than it looks.

This cake strikes the perfect balance between elegance and comfort. The warm pumpkin spices instantly bring fall nostalgia, while the creamy filling adds a touch of indulgence. It’s a dessert that feels festive but approachable, equally perfect for holiday gatherings, casual family dinners, or even gifting during the season of giving.

In this recipe, you’ll get step-by-step guidance, from mixing and rolling to filling and slicing, so even beginners can achieve bakery-worthy results. If you’ve ever been intimidated by rolled cakes, this Pumpkin Spice Roll Cake will prove how easy—and fun—it can be.

What Is a Pumpkin Spice Roll Cake?

A Pumpkin Spice Roll Cake is a light sponge cake baked with pumpkin puree and autumn spices, then filled with a creamy, sweetened cream cheese mixture before being rolled into a spiral. Unlike pumpkin bread, which is dense and hearty, or a layered pumpkin cake, which is more formal, this roll cake is airy yet moist with a striking swirl of cream.

It’s loved for its versatility: perfect for Thanksgiving dessert tables, casual fall get-togethers, or wrapped in parchment and ribbon as a thoughtful edible gift. Each slice showcases that signature swirl, combining cozy pumpkin spice with tangy creaminess in every bite.

Why You’ll Love This Recipe

  • Quick to prepare—done in under an hour.

  • Elegant yet approachable, making you look like a pro baker.

  • Creamy filling balances warm, spiced cake beautifully.

  • Make-ahead friendly—flavors actually improve after chilling.

Ingredient Breakdown & Flavor Notes

  • Pumpkin puree: Canned pumpkin is the most reliable choice, offering consistent texture and flavor. Homemade puree can work too, but be sure to strain excess moisture.

  • Spices: A blend of cinnamon, nutmeg, cloves, and ginger forms the classic pumpkin spice. Adjust amounts to your preference.

  • Eggs: Essential for creating a sponge-like structure and flexibility, preventing cracks when rolling.

  • Sugar: Provides sweetness and helps the cake retain moisture.

  • Flour: Use all-purpose flour, sifted for even texture. A light hand keeps the sponge tender.

  • Baking powder/soda: These leaveners give the cake lift and softness.

  • Filling: Cream cheese, butter, powdered sugar, and vanilla make a smooth, tangy, creamy filling.

  • Optional mix-ins: Add chopped pecans for crunch, candied ginger for zing, or drizzle with caramel for extra indulgence.

  • Substitutions: Swap in a gluten-free flour blend if needed, or use dairy-free cream cheese for a vegan twist.

Tools & Equipment You’ll Need

  • Jelly roll pan (15×10 inch): Ensures the right cake thickness for rolling.

  • Parchment paper: Prevents sticking and makes rolling easier.

  • Stand or hand mixer: For whipping eggs and sugar into a fluffy base.

  • Rubber spatula: For gentle folding of ingredients.

  • Clean kitchen towel: Dusted with powdered sugar to roll the cake while warm.

  • Wire cooling rack: Helps the cake cool evenly.

Step-by-Step Instructions

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.

  2. Whip Eggs & Sugar: Beat eggs and sugar with a mixer until pale, thick, and fluffy (about 3–4 minutes).

  3. Mix Batter: Fold in pumpkin puree, then gently fold in sifted dry ingredients (flour, spices, leaveners).

  4. Bake: Spread batter evenly in pan and bake 12–15 minutes, or until the cake springs back when lightly touched.

  5. Roll Cake: Turn the cake out onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel while still warm.

  6. Cool: Let the rolled cake cool completely.

  7. Make Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

  8. Assemble: Carefully unroll cooled cake, spread filling evenly, then re-roll without the towel.

  9. Chill & Slice: Wrap in plastic wrap and chill at least 1 hour before slicing.

Variations to Try

Creamy Pumpkin Spice Roll Cake – Fluffy, Spiced & Perfect for Fall Gatherings

This Creamy Pumpkin Spice Roll Cake is a fall dessert dream come true. A light, spiced pumpkin sponge is rolled around a luscious cream cheese filling, creating beautiful swirls of flavor and texture. With warm notes of cinnamon, nutmeg, and cloves, this cake is perfect for Thanksgiving, autumn potlucks, or cozy coffee breaks. It’s surprisingly easy to make, sliceable for sharing, and guaranteed to impress with its festive look and irresistible taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert, Holiday Treat
Cuisine American, Festive, Holiday Baking
Servings 12 slices
Calories 270 kcal

Equipment

  • Jelly roll pan (15x10 inch)
  • Parchment paper
  • Stand mixer or hand mixer
  • Rubber spatula
  • Clean kitchen towel (for rolling)
  • Wire cooling rack
  • Sharp serrated knife (for slicing)

Ingredients
  

For the Cake:

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice mix (or cinnamon, nutmeg, ginger, cloves)
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (canned or homemade, well-drained)
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Powdered sugar for dusting
  • Caramel or chocolate drizzle
  • Candied pecans or sugared cranberries

Instructions
 

  • Prepare Pan & Oven – Preheat oven to 375°F (190°C). Line jelly roll pan with parchment paper and lightly grease.
  • Mix Dry Ingredients – In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.
  • Beat Eggs & Sugar – In a large bowl, beat eggs and sugar until thick and pale (about 3–4 minutes). Add pumpkin puree and vanilla.
  • Combine Batter – Gently fold dry ingredients into wet until just combined.
  • Bake – Spread batter evenly in prepared pan. Bake 12–15 minutes, until cake springs back when lightly touched.
  • Roll Cake – Immediately turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake (starting from short side) inside towel. Let cool completely.
  • Prepare Filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  • Fill & Roll – Unroll cooled cake, spread filling evenly, then carefully roll back up without towel. Wrap in plastic wrap and chill at least 1 hour.
  • Serve – Dust with powdered sugar, slice with a serrated knife, and enjoy.

Notes

  • Roll the cake while warm to avoid cracks.
  • Chill before slicing for clean layers.
  • Store in the fridge up to 5 days or freeze for up to 2 months.
  • Slice ends for a polished, bakery-style look.
Keyword Christmas desserts, cream cheese pumpkin roll, fall desserts, pumpkin roll, pumpkin spice roll cake, Thanksgiving cake