Creamy pumpkin spice roll cake is basically autumn dessert perfection wrapped up in an elegant spiral that’ll make everyone think you went to pastry school. I’m talking about a tender, spiced pumpkin cake rolled around fluffy cream cheese filling that tastes like fall decided to throw a party in your mouth. This isn’t your basic pumpkin pie or boring sheet cake—this is the kind of dessert that makes people stop mid-conversation and ask, “Wait, you made this yourself?”
I first attempted this creamy pumpkin spice roll cake during a particularly ambitious Thanksgiving prep session, and honestly, I was terrified it would crack and turn into a disaster. Turns out, the key is embracing the process and not panicking when things look a little wonky at first. The result? Pure magic that’s become my signature fall dessert. Plus, it’s way more forgiving than it looks, and the “oops, it cracked a little” rustic charm just adds character.
Why This Creamy Pumpkin Spice Roll Cake Will Become Your Fall Masterpiece
• Impressive presentation – Looks like something from a fancy bakery but uses simple techniques • Perfect spice balance – All the warm fall flavors without overwhelming pumpkin overload • Make-ahead friendly – Actually tastes better after chilling overnight • Surprisingly forgiving – Small cracks and imperfections just add rustic charm • Crowd-pleaser guaranteed – Appeals to both pumpkin lovers and cake traditionalists
What You’ll Need (Ingredients)
For the Pumpkin Spice Cake:
- ¾ cup all-purpose flour (90g)
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 3 large eggs, room temperature
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin puree (160g) – not pumpkin pie filling
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened (225g)
- 1 cup powdered sugar (120g)
- 6 tbsp butter, softened (90g)
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 tbsp heavy cream (30ml)
For Assembly and Dusting:
- ¼ cup powdered sugar (30g) – for rolling
- Extra powdered sugar for dusting
- Ground cinnamon for sprinkling
Optional Garnishes:
- Toasted pecans, chopped
- Caramel sauce drizzle
- Fresh cranberries for color
Essential Equipment
- 15×10 inch jelly roll pan (quarter sheet pan)
- Parchment paper
- Clean kitchen towel
- Large mixing bowl
- Electric mixer (hand or stand)
- Wire cooling rack
- Fine-mesh sieve for dusting
- Sharp serrated knife for slicing
Step-by-Step Instructions for Perfect Creamy Pumpkin Spice Roll Cake
Create the Perfect Cake Base
- Preheat and prep – Heat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving overhang on the sides. Spray lightly with cooking spray—this prevents sticking disasters.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure there are no spice clumps hiding in there.
- Beat eggs and sugar – In a large bowl, beat eggs and granulated sugar with an electric mixer for 3-4 minutes until thick and pale yellow. This step is crucial for the cake’s light texture.
- Add pumpkin and vanilla – Beat in pumpkin puree and vanilla extract until just combined. The mixture should be smooth and gorgeously orange.
Bake Your Cake to Perfection
- Fold in dry ingredients – Gently fold the flour mixture into the pumpkin mixture until just combined. Don’t overmix—this makes the cake tough instead of tender.
- Spread and bake – Pour batter into prepared pan and spread evenly to all corners. Bake for 13-15 minutes until the cake springs back when lightly touched and doesn’t leave an indent.
- Prepare for rolling – While cake bakes, lay a clean kitchen towel on your counter and dust generously with powdered sugar. This prevents sticking when you roll.
Master the Rolling Technique
- Turn out immediately – As soon as the cake comes out of the oven, turn it out onto the powdered sugar-dusted towel. Peel off parchment paper carefully.
- Roll while warm – Starting from a short end, roll the cake up in the towel. Don’t worry if it cracks slightly—this is totally normal and won’t show in the final result.
- Cool completely – Let the rolled cake cool completely on a wire rack, about 1 hour. This sets the shape and prevents cracking when you unroll it later.
Create the Dreamy Filling
- Beat cream cheese base – In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Make sure it’s completely lump-free.
- Add remaining filling ingredients – Beat in powdered sugar, softened butter, vanilla, cinnamon, and heavy cream until smooth and spreadable. Taste and adjust sweetness as needed.
Assemble Your Masterpiece
- Unroll carefully – Gently unroll the cooled cake. It might crack slightly—don’t panic! This is part of the charm, and the filling will cover any imperfections.
- Spread filling evenly – Using an offset spatula, spread the cream cheese filling evenly over the cake, leaving about a ½-inch border on all sides.
- Roll again – Carefully roll the cake back up, this time without the towel. Work slowly and don’t worry about minor cracks—they add character!
Chill and Serve Like a Pro
- Wrap and chill – Wrap the finished creamy pumpkin spice roll cake in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This firms up the filling and makes slicing much easier.
- Slice and serve – Using a sharp serrated knife, trim the ends for a clean look, then slice into 1-inch thick rounds. Clean the knife between cuts for the prettiest slices.
- Dust and garnish – Just before serving, dust with powdered sugar and sprinkle with cinnamon. Add chopped pecans or a drizzle of caramel if you’re feeling fancy.
Smart Substitutions and Variations
Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
Lighter filling: Use light cream cheese and reduce butter to 4 tablespoons. It won’t be quite as rich but still tasty.
Spice variations: Try adding a pinch of cardamom or allspice for different flavor profiles.
Different filling flavors: Maple cream cheese (add 2 tablespoons maple syrup) or cinnamon buttercream both work beautifully.
Mini roll version: Use a smaller pan and make individual mini rolls for elegant single servings.
Pro Tips for Creamy Pumpkin Spice Roll Cake Success
• Room temperature ingredients – Cold eggs don’t whip properly, and cold cream cheese creates lumps. Plan ahead and let everything come to room temp.
• Don’t overbake – The cake should spring back but still be moist. Overbaked cake cracks more easily when rolling.
• Roll while warm – This is crucial! Cold cake will crack beyond repair, but warm cake is flexible and forgiving.
• Dust that towel generously – Don’t be shy with the powdered sugar—it’s your insurance against sticking.
• Chill before slicing – This step makes all the difference in getting clean, beautiful slices instead of a messy pile.
Common Mistakes That’ll Ruin Your Roll
Overbaking the cake – This makes it dry and prone to cracking. Better to slightly underbake than overdo it.
Rolling when cold – Cold cake cracks easily. Always roll while the cake is still warm and pliable.
Skipping the towel step – This helps train the cake to hold its spiral shape and prevents major cracking.
Overfilling – Too much filling squishes out the sides and makes a mess. Less is more here.
Not chilling long enough – Warm filling makes for sloppy slices. Patience pays off with clean, impressive cuts.
Make-Ahead and Storage Magic
Make-ahead strategy: This creamy pumpkin spice roll cake actually tastes better after sitting overnight. The flavors meld beautifully and the texture improves.
Storage: Wrapped tightly, it keeps for 4-5 days in the refrigerator. The filling firms up nicely over time.
Freezing: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Transport tips: Keep chilled until serving and transport on a flat surface to prevent shifting.
Perfect Fall Pairings
This creamy pumpkin spice roll cake pairs beautifully with:
- Hot coffee or spiced chai for afternoon treats
- Vanilla ice cream for an extra indulgent dessert
- Caramel or maple syrup drizzle for added sweetness
- Toasted pecans or walnuts for textural contrast
- Fresh whipped cream for lighter accompaniment
Nutritional Info (Per Slice, Makes 10-12 Servings)
Being honest about this indulgent fall treat
- Calories: 285
- Protein: 4g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 1g
- Sugar: 38g
- Vitamin A: 45% daily value
Creamy Pumpkin Spice Roll Cake
Equipment
- 15×10 inch jelly roll pan
- Parchment paper
- clean kitchen towel
- Large mixing bowl
- electric mixer (hand or stand)
- Wire cooling rack
- Fine-mesh sieve
- Sharp serrated knife
Ingredients
- 0.75 cup all-purpose flour (90g)
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
- 3 large eggs, room temperature
- 1 cup granulated sugar (200g)
- 0.66 cup pumpkin puree (160g), not pumpkin pie filling
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (225g)
- 1 cup powdered sugar (120g)
- 6 tbsp butter, softened (90g)
- 1 tsp vanilla extract (for filling)
- 0.25 tsp ground cinnamon (for filling)
- 2 tbsp heavy cream (30ml)
- 0.25 cup powdered sugar (for rolling) (30g)
- extra powdered sugar for dusting
- ground cinnamon for sprinkling
- toasted pecans, chopped (optional garnish)
- caramel sauce drizzle (optional garnish)
- fresh cranberries (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat eggs and sugar until pale and thick, 3–4 minutes.
- Mix in pumpkin puree and vanilla until smooth.
- Fold in dry ingredients gently until just combined. Don’t overmix.
- Spread batter evenly into the prepared pan. Bake for 13–15 minutes until the cake springs back when lightly touched.
- While baking, dust a clean towel with powdered sugar for rolling.
- Immediately turn out the baked cake onto the towel. Peel off parchment and roll the cake from a short end while warm. Let cool completely rolled.
- Beat softened cream cheese in a large bowl until fluffy. Add powdered sugar, butter, vanilla, cinnamon, and cream. Beat until smooth.
- Carefully unroll the cooled cake. Spread the filling evenly, leaving a ½-inch border.
- Roll up the cake again (without towel). Wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours or overnight to firm up the cake and filling.
- Slice ends off for clean edges. Dust with powdered sugar and cinnamon before serving. Add garnishes if desired.
Notes
Nutrition
Your Most Important Questions About This Roll Cake
Q: What if my creamy pumpkin spice roll cake cracks when I roll it? A: Don’t panic! Minor cracks are totally normal and often add rustic charm. The filling will cover most imperfections, and once it’s chilled and sliced, no one will notice.
Q: Can I make this without a jelly roll pan? A: You really need a 15×10 inch pan for the right thickness. A regular 9×13 pan will make the cake too thick to roll properly.
Q: How do I know when the cake is done baking? A: It should spring back when lightly touched and not leave an indent. It might look slightly underdone, but it’ll continue cooking from residual heat.
Q: Can I use canned pumpkin pie filling instead of puree? A: No! Pie filling has added sugars and spices that will throw off the recipe balance. Use plain pumpkin puree only.
Q: Why does my filling look lumpy? A: This usually means your cream cheese wasn’t soft enough when you started. FYI, you can try beating it longer or warming it slightly, but prevention (room temp ingredients) works better than fixing.
