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

If you’re craving a dessert that perfectly captures the cozy and comforting flavors of autumn, the Fall Pumpkin Spice Roll Cake is your new best friend. This spiced pumpkin cake rolled with a luscious cream cheese filling combines moist, flavorful layers with a delicate, eye-catching spiral that’s as fun to make as it is to eat. The harmony of pumpkin, warming spices, and creamy sweetness creates a dessert that’s irresistibly inviting, making it an absolute must for your fall baking lineup.

Fall Pumpkin Spice Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Fall Pumpkin Spice Roll Cake lies in its simple, hand-picked ingredients that each add their own special touch. From the warm, fragrant pumpkin pie spice to the creamy, tangy filling, every component is essential for that perfect balance of flavor, texture, and color.

1 cup all-purpose flour: The base that gives the cake its tender structure.
1/2 tsp baking powder: Helps the cake rise lightly for that soft, airy texture.
1/2 tsp baking soda: Works with the acidic pumpkin puree to leaven the cake just right.
1 tsp ground cinnamon: Adds warmth and a classic spice note.
2 tsp pumpkin pie spice blend: Infuses the cake with that signature autumn flavor.
1/4 tsp salt: Enhances all the sweet and spicy flavors perfectly.
3 large eggs: Bind everything together while adding richness.
1-1/4 cups granulated sugar: Sweetens and helps create a tender crumb.
1 cup canned pumpkin puree: Brings moisture and that unmistakable pumpkin taste.
1 tsp vanilla extract: Rounds out the flavors with subtle sweetness.
1/4 cup powdered sugar (for dusting towel): Prevents the cake from sticking during the rolling process.
8 oz cream cheese, at room temperature: Creates the rich, smooth filling.
1/4 cup salted butter, softened: Adds creaminess and a hint of salt to balance sweetness.
1 tsp vanilla extract (for filling): Enhances the flavor of the cream cheese filling.
1/8 tsp ground cinnamon (for filling): A subtle spice touch that complements the pumpkin perfectly.
Pinch sea salt (for filling): Balances the sweetness and lifts the flavors.
3 cups powdered sugar (for filling): Sweetens and thickens the filling to a luscious consistency.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Begin by preheating your oven to 375°F (190°C). Line a baking sheet or jellyroll pan, ideally 13 by 17 inches, with parchment paper and lightly grease it to ensure the cake won’t stick. Next, sprinkle powdered sugar generously over a clean, large kitchen towel—this sweet dusting will be crucial to preventing sticking when you roll your freshly baked cake later. Setting up these little details early makes the process smooth and enjoyable.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, whisk together your flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt—these dry ingredients build the aromatic and flavorful foundation of your cake batter. In a separate large bowl, beat the eggs and granulated sugar until thick, pale, and fluffy—this aeration is key to a light texture. Fold in the pumpkin puree and vanilla extract to blend the wet flavors beautifully before gently combining everything together. Taking care not to overmix here means your cake will be tender rather than dense.

Step 3: Combine and Bake the Cake

Pour your batter into the prepared pan, smoothing it out carefully while leaving a small border near the edges to prevent overflow. Bake the cake for about 14 to 15 minutes until the surface springs back softly when touched. Timing is everything here: overbaking can dry it out, while underbaking makes it fragile, so keep a close eye on it as it bakes to perfection.

Step 4: Roll the Cake in the Sugared Towel

The moment the cake is out of the oven, transfer it immediately onto the powdered sugar-dusted towel, then gently peel off the parchment paper. Starting at the short side, roll the cake and towel together tightly but gently—the warmth helps the cake form without cracking. This technique makes your Fall Pumpkin Spice Roll Cake look stunning and aids in the final assembly. Allow the rolled cake to cool completely to set its lovely spiral shape.

Step 5: Make the Cream Cheese Filling

While the cake cools, whip up the luscious cream cheese filling. Beat softened butter until fluffy, then mix in the cream cheese until smooth and creamy without lumps. Add vanilla extract, a pinch of cinnamon, and sea salt to deepen the flavor, then gradually incorporate powdered sugar until the filling holds its body but remains soft enough to spread easily. This delicious filling is what elevates the roll from simply good to totally irresistible!

Step 6: Fill, Roll and Chill the Pumpkin Roll

Once your cake has cooled completely, carefully unroll it from the towel and spread the cream cheese mixture evenly over the surface, almost touching the edges for a full coverage effect. Then, roll it back up tightly (without the towel this time) into a spiral, placing it seam side down on a serving plate. Refrigerate for at least an hour to allow the filling to set and make slicing neat and tidy later on. This chilling step also melds the flavors beautifully.

Step 7: Serve the Pumpkin Roll

When you’re ready to impress, slice your chilled Fall Pumpkin Spice Roll Cake with a sharp serrated knife for clean, delicate pieces. A final dusting of powdered sugar adds a touch of elegance and a little snow-kissed charm perfect for fall gatherings. This cake is best enjoyed chilled, where the creamy filling and tender pumpkin bake shine brightest.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Think beyond powdered sugar and add a few simple garnishes to make your Fall Pumpkin Spice Roll Cake pop visually and flavor-wise. A sprinkle of toasted pecans or a light drizzle of caramel sauce adds texture and decadence. Fresh cinnamon sticks or a few small dollops of whipped cream with a dusting of cinnamon can transform each serving into a feast for the eyes and palate alike.

Side Dishes

This cake pairs beautifully with seasonal accompaniments. A scoop of vanilla bean ice cream or a warm chai latte complements the cake’s spices nicely, while a side of fresh berries or a tart cranberry compote provides a bright contrast to the rich cream cheese filling. These sides turn a simple dessert into an unforgettable autumn experience.

Creative Ways to Present

If you’re serving at a party or as a holiday centerpiece, slice your Fall Pumpkin Spice Roll Cake into bite-sized pinwheels arranged on a festive platter, or serve it alongside small glasses of spiced cider for a fun, interactive treat. Wrapping individual slices with a cinnamon stick tied in twine makes for adorable take-home gifts as well!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake fresh by wrapping it tightly in plastic wrap and storing it in the refrigerator. The cream cheese filling is delicate, so refrigeration ensures it stays firm and flavorful for up to 3 days. Just be sure to keep it covered well to avoid soaking up other fridge odors.

Freezing

You can freeze the rolled cake before cutting by wrapping it securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator, then slice and serve as usual. This is a lifesaver if you want to prepare your Fall Pumpkin Spice Roll Cake well in advance for celebrations.

Reheating

This dessert is best served chilled, so reheating is not necessary and can compromise the texture of the cream cheese filling. If you prefer it slightly less cold, let it sit at room temperature for about 15 minutes before serving to bring out the flavors without melting the filling.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just be sure to cook and puree your fresh pumpkin until smooth and drain any excess moisture so your cake doesn’t become soggy. The canned version is convenient, but fresh pumpkin adds a lovely, vibrant flavor.

Why is the cake rolled while still warm?

Rolling the cake while it’s warm prevents cracking. The heat makes the cake pliable so it folds easily, which creates that signature spiral look without breaking the tender crumb.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for structure. The texture might be slightly different, but the delicious fall flavors will still shine through.

How do I avoid the cream cheese filling from becoming too runny?

Make sure both the cream cheese and butter are at room temperature before mixing, but don’t let them get too warm. Beat them well with powdered sugar to achieve a thick, spreadable consistency. If needed, chill the filling briefly before spreading.

Can I make the Fall Pumpkin Spice Roll Cake a day ahead?

Definitely! In fact, making it a day ahead allows the flavors to meld beautifully. Just be sure to store it covered in the refrigerator and bring it to room temperature before serving for the best taste and texture.

Final Thoughts

Nothing quite says welcome autumn like the sweet aroma and festive flavors of the Fall Pumpkin Spice Roll Cake. It’s a dessert that’s as joyful to make as it is to share, bringing smiles and cozy vibes to every table. So go ahead and bake one today—you’ll be winning all the fall food love with this warm, spiced, cream cheese-filled delight.

Fall Pumpkin Spice Roll Cake Recipe

★★★★★

5.1 from 11 reviews

Author: Victor
Total Time: 1 hour 35 minutes (including chilling time)
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Fall Pumpkin Spice Roll Cake is a festive and moist dessert perfect for the autumn season. It features a soft pumpkin-flavored sponge cake rolled with a creamy cinnamon-spiced cream cheese filling. The cake is lightly dusted with powdered sugar, making it a delightful treat that’s both visually appealing and deliciously rich with warm pumpkin spices.

Instructions

Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17” jelly roll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface to prevent the cake from sticking later.
Mix the Dry and Wet Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat the eggs and granulated sugar with a mixer until pale and thick, about 2 minutes. Beat in the pumpkin puree and vanilla extract until fully combined.
Combine and Bake the Cake: Gently fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix. Spread the batter evenly onto the prepared pan, leaving a 1/4” border around the edge. Bake for 14-15 minutes until the cake is set and springs back when touched lightly.
Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together snugly. Let it cool completely on a wire rack while preparing the filling.
Make the Cream Cheese Filling: Beat the softened butter in a mixer until light and fluffy. Add the room-temperature cream cheese and beat until smooth and lump-free. Mix in vanilla extract, cinnamon, and a pinch of sea salt. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition until creamy and spreadable.
Fill, Roll and Chill the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, almost to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a serving plate and refrigerate for at least 1 hour to let the filling set and make slicing easier.
Serve the Pumpkin Roll: After chilling, use a sharp serrated knife to slice the cake. Optionally, dust with additional powdered sugar for a pretty finish. Serve chilled for the best flavor and texture.

Notes

Be sure to roll the cake while it is still warm to prevent cracking.
Use a fine serrated knife for clean slices.
The recipe can be refrigerated for up to 3 days, covered tightly.
Allow the cake to cool completely before unrolling to avoid tearing.
Pumpkin pie spice blend can be substituted with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves if needed.

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