Name: Fall Pumpkin Spice Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 2 tsp pumpkin pie spice blend; 1/4 tsp salt; 3 large eggs; 1-1/4 cups granulated sugar; 1 cup canned pumpkin puree; 1 tsp vanilla extract; 1/4 cup powdered sugar (for dusting towel); 8 oz cream cheese, at room temperature; 1/4 cup salted butter, softened; 1 tsp vanilla extract; 1/8 tsp ground cinnamon; Pinch sea salt; 3 cups powdered sugar

Jump to Recipe

There is something utterly magical about the Fall Pumpkin Spice Roll Cake that instantly warms your heart and kitchen with its delightful blend of cozy spices and creamy sweetness. This beautiful dessert combines a soft, fluffy pumpkin sponge swirled with a luscious cinnamon-tinged cream cheese filling, making every bite a celebration of fall’s best flavors. Whether you’re serving it for a festive gathering or enjoying a quiet moment with a cup of tea, this roll cake delivers both comfort and style on a plate.

Fall Pumpkin Spice Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect Fall Pumpkin Spice Roll Cake is simpler than you might think, thanks to a handful of essential ingredients that each play a key role in the cake’s texture, flavor, and stunning appearance. These ingredients are easy to find and come together to craft a harmonious dessert that’s packed with fall charm.

All-purpose flour: Forms the light, tender base of the cake, providing structure without heaviness.
Baking powder and baking soda: Work together as leavening agents to ensure the cake rises just right and stays airy.
Ground cinnamon and pumpkin pie spice blend: Infuse the cake with the quintessential autumnal spices that make pumpkin desserts so irresistible.
Salt: Enhances all the layers of flavor, balancing sweetness and spice perfectly.
Eggs: Add richness and help create a delicate, fluffy crumb.
Granulated sugar: Sweetens the cake while contributing to its tender texture.
Pumpkin puree: Brings natural moisture, beautiful color, and that unmistakable pumpkin flavor.
Vanilla extract: Adds a warm, aromatic background note that lifts the entire cake.
Powdered sugar (for dusting and filling): Keeps the roll from sticking and sweetens the creamy filling to perfection.
Cream cheese and salted butter: Combine to make a rich, silky filling that pairs beautifully with spiced pumpkin.
Sea salt and ground cinnamon (in filling): Provide a subtle contrast and depth, ensuring every bite sings with flavor.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Start by preheating your oven to 375°F (190°C). Prepare a 13×17 inch jelly roll pan by lining it with parchment paper and greasing the paper lightly—this trick makes the cake easier to remove. Next, grab a large tea towel and sprinkle 1/4 cup of powdered sugar generously over it. This sugared towel is essential because when you flip the hot cake onto it, the powdered sugar will prevent sticking and make rolling the cake a breeze.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt. This dry mixture holds all the wonderful pumpkin spice elements that will infuse the cake with seasonal warmth. Meanwhile, in another bowl, beat the eggs and granulated sugar until the mixture turns pale and thick—this step is critical for a fluffy texture. Then, add the pumpkin puree and vanilla extract, mixing just until fully combined so the pumpkin stays moist and rich.

Step 3: Combine and Bake the Cake

Gently fold the dry ingredients into the wet pumpkin mixture just until no streaks remain—overmixing can toughen the cake, so delicate handling here is the secret to softness. Pour your batter evenly into the prepared pan, leaving a small border at the edges for the cake to expand. Bake for about 14-15 minutes until the surface springs back when lightly touched. The cake should be set but still tender, ready for the next step.

Step 4: Roll the Cake in the Sugared Towel

While the cake is still hot, carefully invert it onto your powdered sugar-dusted towel and peel away the parchment paper. This moment takes a gentle touch but rest assured, the sugared towel will help the cake release easily. Roll the cake up along the short side together with the towel, forming a snug spiral. Let this rolled cake cool completely on a wire rack—this resting period is key for shaping a beautiful roll without cracks.

Step 5: Make the Cream Cheese Filling

In a mixer bowl, beat the softened butter until it becomes light and fluffy, which creates the base for a smooth filling. Add in room temperature cream cheese and continue beating until the mixture is silken and free of lumps. Flavor it with vanilla extract, a pinch of sea salt, and a touch of cinnamon to complement the pumpkin spice perfectly. Gradually incorporate powdered sugar, adding it in batches to avoid a gritty texture and to reach your ideal sweetness and consistency.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Once the cake is fully cooled, carefully unroll it from the towel. Spread the luscious cream cheese filling evenly across the surface, close to the edges but leaving just enough room to avoid overflow. Then, re-roll the cake tightly without the towel to reveal that gorgeous spiral. Place the roll on a serving dish with the seam side down and refrigerate for at least one hour. Chilling sets the filling beautifully and makes slicing tidy and satisfying.

Step 7: Serve the Pumpkin Roll

After chilling, slice the Fall Pumpkin Spice Roll Cake with a sharp serrated knife to keep those neat layers intact. A light dusting of powdered sugar on top adds an elegant finishing touch that guests will adore. Serving this dessert cold not only helps it hold its shape perfectly but also enhances the creamy filling’s flavors alongside the spiced pumpkin cake.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

To elevate your Fall Pumpkin Spice Roll Cake, try topping slices with a sprinkle of chopped toasted pecans or a few delicate fresh cranberries for a pop of color and texture. A drizzle of caramel sauce or a dollop of whipped cream adds an extra layer of indulgence that pairs wonderfully with the spicy pumpkin flavors.

Side Dishes

This roll cake is fabulous alongside hot beverages like spiced chai tea, rich coffee, or a cozy cup of hot apple cider. For a fuller dessert experience, serve it with a scoop of vanilla bean ice cream or a handful of fresh autumn fruits such as sliced pears or figs.

Creative Ways to Present

Consider slicing the Fall Pumpkin Spice Roll Cake into smaller bite-sized pieces and arranging them on a festive platter for parties. You can also create individual servings by cutting thick slices and placing them on pretty plates garnished with edible flowers or a dusting of cinnamon sugar. Wrapping slices with a cinnamon stick or a sprig of rosemary brings a charming seasonal touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover slices of the Fall Pumpkin Spice Roll Cake keep well when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. They stay moist and flavorful for up to 4 days, making it easy to enjoy this treat throughout the week.

Freezing

You can freeze the whole rolled cake or individual slices. Wrap generously in plastic wrap and then foil to protect against freezer burn. It’s best to thaw overnight in the refrigerator before serving so the filling regains its soft, creamy texture.

Reheating

This roll cake is delicious served chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for about 15 minutes or warm gently in the microwave for 10-15 seconds. Avoid overheating, as it can cause the cream cheese filling to soften too much and lose its shape.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree fresh pumpkin until it’s smooth and dense to match the consistency of canned pumpkin. This ensures your cake maintains the right texture and moisture.

Is this cake gluten-free friendly?

Traditional recipes call for all-purpose flour, but you can try substituting a gluten-free flour blend designed for baking. Keep an eye on the batter’s texture and baking time, as these might vary.

Can I make the cream cheese filling dairy-free?

Absolutely! Use dairy-free cream cheese and butter alternatives. The filling might have a slightly different texture but will still taste creamy and delicious alongside the pumpkin cake.

Why do I need to roll the cake while it’s still warm?

Rolling the cake while warm prevents it from cracking and helps it set with that signature spiral shape. The sugared towel helps keep the cake from sticking during this crucial step.

How thick should I slice the pumpkin roll?

Aim for slices about 1 inch thick. This size balances presentation with ease of eating and helps the layers remain intact while serving.

Final Thoughts

There you have it — a truly show-stopping Fall Pumpkin Spice Roll Cake that’s as much joy to make as it is to eat. This recipe brings all the nostalgic flavors of autumn wrapped into one tender, creamy dessert that’s perfect for sharing or savoring on your own. I can’t wait for you to try it and see just how simple it is to bring a little fall magic into your kitchen.

Fall Pumpkin Spice Roll Cake Recipe

★★★★★

4.7 from 11 reviews

Author: Marina
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Fall Pumpkin Spice Roll Cake is a delightful and festive dessert featuring a moist pumpkin-flavored sponge cake rolled with a luscious cinnamon-spiced cream cheese filling. Perfect for celebrating the season with warm spices and creamy sweetness, this cake is beautifully presented with a spiral swirl and a dusting of powdered sugar.

Instructions

Prepare the Pan and Towel: Preheat the oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar over a large clean tea towel and set it aside flat. This prevents the cake from sticking during rolling.
Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another large bowl, beat the eggs with granulated sugar until thick and pale (about 2 minutes). Beat in the pumpkin puree and vanilla extract until smooth.
Combine and Bake the Cake: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing. Spread the batter evenly in the prepared pan with a 1/4-inch border. Bake for 14-15 minutes until the cake springs back when touched.
Roll the Cake in the Sugared Towel: Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together snugly. Let it cool completely on a wire rack.
Make the Cream Cheese Filling: Using a mixer, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. Mix in vanilla extract, sea salt, and ground cinnamon. Gradually add powdered sugar one cup at a time, beating thoroughly until creamy.
Fill, Roll and Chill the Pumpkin Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly almost to the edges. Re-roll the cake tightly without the towel, placing it seam side down on a plate. Chill for at least 1 hour to set the filling and ease slicing.
Serve the Pumpkin Roll: Slice the chilled roll with a serrated knife. Optionally, dust with powdered sugar before serving. Best enjoyed chilled to maintain shape and flavor.

Notes

Ensure the cake is rolled while still warm to prevent cracking.
Cool the cake completely before applying the filling for best results.
You can substitute salted butter with unsalted butter and add a pinch more salt if desired.
Use canned pumpkin puree, not pumpkin pie filling, for appropriate flavor and texture.
Store leftovers refrigerated, covered, for up to 3 days.
Allow chilling time to make slicing cleaner and easier.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking and Rolling
Cuisine: American