Creamy Pumpkin Spice Roll Cake – Soft, Sweet, and Perfectly Spiced
If fall had a signature dessert, it would be this Creamy Pumpkin Spice Roll Cake. Soft, moist pumpkin sponge cake filled with a silky cream cheese filling, rolled up into beautiful spirals, and dusted with powdered sugar — it’s as elegant as it is comforting.
This classic fall dessert is surprisingly easy to make, and once you master the rolling technique, you’ll want to make it all season long. It’s the perfect blend of pumpkin flavor and warm spices, with a creamy filling that balances every bite.
Whether you’re hosting a Thanksgiving dinner, bringing dessert to a fall gathering, or just treating yourself to a cozy weekend bake, this pumpkin roll cake will impress every time.
Why You’ll Love This Creamy Pumpkin Spice Roll Cake
1. Perfect fall flavors
Loaded with pumpkin puree, cinnamon, nutmeg, and ginger — every bite tastes like autumn.
2. Soft, moist texture
The sponge cake is light yet tender, with just the right balance of sweetness and spice.
3. Smooth, creamy filling
The cream cheese filling adds a rich, tangy contrast that complements the pumpkin beautifully.
4. Gorgeous presentation
When sliced, the roll reveals a perfect swirl — a bakery-worthy look made right at home.
5. Make-ahead friendly
The roll actually tastes better after chilling, making it ideal for preparing in advance.
6. Simple ingredients
Uses pantry staples and comes together easily without fancy equipment.
What You’ll Need
For the Pumpkin Cake:
- 3/4 cup all-purpose flour (or gluten-free 1:1 baking flour, if preferred)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting towel and rolling
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Finishing:
- Extra powdered sugar, for dusting the top
Step-by-Step Instructions
Step 1: Prepare the Pan and Towel
Preheat your oven to 375°F (190°C).
Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Lay a clean kitchen towel flat on the counter and generously dust it with powdered sugar. This will prevent sticking when you roll the warm cake later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. Set aside.
Step 3: Make the Pumpkin Batter
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 2–3 minutes until thick and pale.
Add the pumpkin puree and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and mix just until combined. Avoid overmixing — the batter should be light and airy.
Step 4: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly with a spatula to reach all corners.
Bake for 13–15 minutes, or until the cake springs back lightly when touched.
Do not overbake — a soft, flexible texture makes rolling easier.
Step 5: Roll the Warm Cake
Immediately after baking, run a knife around the edges of the pan to loosen the cake. Carefully turn the cake out onto the prepared sugared towel.
Peel off the parchment paper gently.
Starting from the short end, roll the warm cake and towel together into a spiral.
Place on a wire rack and let it cool completely while rolled.
Tip: Rolling the cake while it’s still warm helps it “learn” its shape and prevents cracking later.
Step 6: Make the Cream Cheese Filling
In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Refrigerate for 10–15 minutes if the filling is too soft.
Step 7: Fill and Re-Roll
Once the cake is completely cool, carefully unroll it.
Spread the cream cheese filling evenly across the surface, leaving about 1 inch of border around the edges.
Re-roll the cake gently but tightly, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up.
Step 8: Serve and Finish
Unwrap the chilled roll and place it seam-side down on a serving platter.
Dust generously with powdered sugar before slicing.
Use a sharp knife, wiping it clean between cuts for neat slices. Serve chilled or at room temperature.
Tips for the Perfect Pumpkin Roll
- Use parchment paper, not wax paper.
It prevents sticking and makes the transfer easier. - Roll while warm.
This step is crucial to prevent cracks later when rolling with filling. - Dust generously with powdered sugar.
It acts like nonstick flour for the towel and adds a subtle sweetness to the cake. - Cool completely before adding filling.
If the cake is even slightly warm, the filling will melt and make a mess. - Chill before slicing.
A short chill helps the filling set and makes clean slices easier. - Trim edges before serving.
For a professional look, cut off a thin slice from both ends to reveal the swirl.
Flavor Variations
Once you’ve mastered the base recipe, try these creative twists:
Maple Cream Filling:
Replace 2 tablespoons of powdered sugar with pure maple syrup and add 1/4 teaspoon maple extract.
Nutty Pumpkin Roll:
Add 1/2 cup finely chopped pecans or walnuts to the batter before baking.
Chocolate Pumpkin Roll:
Add 2 tablespoons cocoa powder to the dry ingredients and a handful of mini chocolate chips to the filling.
Spiced Chai Roll Cake:
Enhance the spice blend with cardamom and allspice for a chai-inspired twist.
Dairy-Free Option:
Use dairy-free cream cheese and vegan butter for the filling — the result is still smooth and delicious.
Serving Suggestions
This creamy pumpkin spice roll cake shines as the centerpiece of your fall dessert table. Serve it with:
- A dusting of extra powdered sugar
- A drizzle of caramel sauce or maple syrup
- Fresh whipped cream on the side
- A sprinkle of crushed nuts for texture
- Hot coffee, spiced chai, or pumpkin latte
It’s perfect for holiday gatherings, potlucks, or a cozy evening treat.
How to Store and Freeze
Refrigerator:
Store the pumpkin roll wrapped tightly in plastic wrap or in an airtight container for up to 5 days.
Serve chilled or allow to rest at room temperature for 15 minutes before serving.
Freezer:
Wrap the roll (whole or sliced) in plastic wrap, then foil. Freeze for up to 2 months.
To serve, thaw overnight in the refrigerator, then dust with powdered sugar before slicing.
Tip: Freezing actually helps set the filling and makes slicing even cleaner.
Make-Ahead Option
This dessert is perfect for preparing ahead of time.
Bake and roll the cake in advance, refrigerate or freeze, and fill it the day before serving.
Alternatively, make the entire roll a day ahead — it tastes even better after resting overnight in the fridge as the flavors meld together.
Troubleshooting
Cake cracked while rolling:
This usually happens if it cooled too long before rolling. Roll it immediately after baking next time, and use enough powdered sugar on the towel.
Filling oozing out:
The cake may have been too warm or the filling too soft. Chill both before assembling.
Cake too dry:
Overbaking or using too little pumpkin puree can cause dryness. Bake just until springy and moist.
Roll flattened in the fridge:
Wrap it gently but securely, and place it seam-side down on a flat surface to help it hold shape.
Powdered sugar melted on top:
Dust just before serving for that perfect snowy finish.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains sugar and spices, which will alter the texture and sweetness. Use pure pumpkin puree.
Can I make this gluten-free?
Yes. Substitute a good-quality 1:1 gluten-free baking flour. The texture remains soft and flexible.
Can I use less sugar in the filling?
Yes, you can reduce the powdered sugar to 3/4 cup for a less sweet version.
Do I have to use a towel to roll the cake?
The towel method is traditional and helps keep the cake from cracking. If you prefer, you can use parchment paper instead.
Can I make this with other fillings?
Absolutely. Try mascarpone frosting, whipped cream, or a light buttercream for variations.
Nutrition Information (Approximate per slice)
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
(Nutrition values vary depending on ingredients and frosting thickness.)
Why This Recipe Works
The key to a perfect pumpkin roll is balance — moist, flavorful cake paired with smooth, not-too-sweet filling. The pumpkin puree keeps the sponge soft, while the eggs provide structure and elasticity for easy rolling.
The warm spices bring that cozy autumn depth, and chilling the roll allows the filling to firm up, giving you clean, defined slices every time.
It’s simple, classic, and a guaranteed showstopper at any fall gathering.
Tips for Customizing Your Pumpkin Roll Routine
- Decorate for the season.
Top with sugared cranberries, caramel drizzle, or candied pecans for a festive touch. - Mini Pumpkin Rolls.
Cut the cake into two smaller rectangles before rolling for mini dessert logs. - Turn it into cupcakes.
Use the same batter to make pumpkin cupcakes with cream cheese frosting. - Add texture.
Fold in chopped nuts, toffee bits, or white chocolate chips for extra richness. - Use leftovers creatively.
Crumble extra slices over ice cream or yogurt for a pumpkin parfait.
Final Thoughts
This Creamy Pumpkin Spice Roll Cake is the ultimate fall dessert — light yet indulgent, simple yet stunning. It combines the cozy warmth of pumpkin spice with a creamy, luscious filling that melts in your mouth.
It’s a dessert that never fails to impress — elegant enough for the holidays, yet easy enough for a weekend treat. With its soft texture, perfect swirl, and rich flavor, this pumpkin roll will quickly become a seasonal favorite you’ll look forward to baking year after year.
Homemade, cozy, and full of fall flavor — this pumpkin roll cake captures everything we love about autumn baking.