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.
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.