Go Back
–+ servings
Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake

The Crispy Chef
This creamy pumpkin spice roll cake is a fall showstopper—light and tender spiced pumpkin cake wrapped around fluffy cinnamon cream cheese filling. It looks bakery-worthy but is surprisingly forgiving, even for beginners. Perfect for Thanksgiving or any cozy fall moment.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Fall
Servings 12 slices
Calories 285 kcal

Equipment

  • 15x10 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 15x10 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

Cracks happen—embrace the rustic charm! You can make this a day ahead (recommended) and chill overnight. Garnish with powdered sugar, cinnamon, pecans, or a caramel drizzle for extra flair. Freezes well, too.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 190mgPotassium: 90mgFiber: 1gSugar: 38gVitamin A: 4500IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg
Keyword cream cheese filling, Fall Baking, pumpkin roll cake, spiced pumpkin dessert, Thanksgiving dessert
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!