Fall Pumpkin Spice Roll Cake

There’s something about the cozy scent of cinnamon and pumpkin dancing in your kitchen that just screams fall. This Fall Pumpkin Spice Roll Cake wraps all that autumn magic into one soft, spiced swirl of joy plus, it’s easier than it looks!

Why You’ll Love This Pumpkin Roll

This cake is like a big fall hug baked into a log. It’s:

• Packed with warm pumpkin spice and sweet cream cheese
• Make-ahead friendly for stress-free holidays
• A total showstopper without the fuss!

Serve it with your favorite cozy drink or bring it to your next gathering. Either way, this one’s bound to steal the spotlight.

Ingredients You’ll Need

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree (not pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

How to Make Pumpkin Spice Roll Cake

Step 1 Prepare the Pan and Towel

Line a 10×15 jelly roll pan with parchment and lightly grease it. Also, lay a clean kitchen towel flat and dust it with powdered sugar.

Step 2 Mix Dry and Wet Ingredients

Whisk the flour, baking soda, baking powder, salt, and spice in a bowl. In another bowl, beat eggs and sugar until thick. Mix in pumpkin and vanilla, then gently fold in the dry mix.

Step 3 Bake the Cake

Pour the batter evenly into the prepared pan. Bake at 350°F (175°C) for about 13 15 minutes until the cake springs back when touched.

Step 4 Roll While Warm

Immediately invert the warm cake onto your prepared towel. Peel off parchment and roll the cake up with the towel (starting from the short side). Let it cool completely in the roll.

Step 5 Make the Cream Cheese Filling

Beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.

Step 6 Fill and Re-Roll

Once the cake is cool, carefully unroll it. Spread the filling all over, leaving a slight border. Gently re-roll without the towel.

Step 7 Chill, Slice, and Serve

Wrap in plastic wrap and chill for at least 1 hour before slicing. Dust with extra powdered sugar if you’re feeling fancy.

Tips and Tricks for a Flawless Roll

• Roll the cake while it’s still warm to avoid cracks
• Don’t overbake dry cakes crack more
• Use a light dusting of powdered sugar on the towel to keep it from sticking
• Chill before slicing for clean, picture-perfect spirals

Variations and Substitutions

• No pumpkin pie spice? Use a mix of cinnamon, nutmeg, and cloves
• Dairy-free? Swap cream cheese and butter for plant-based versions
• Gluten-free? A 1:1 baking flour works great here!

How to Store and Freeze Your Pumpkin Roll

• Fridge: Wrap tightly and store for up to 5 days
• Freezer: Wrap in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge
• Serving tip: Dust with powdered sugar just before slicing for that bakery-style touch

FAQs

Can I make this pumpkin roll ahead of time?
Yes! It actually tastes better chilled, so feel free to prep it a day or two early.

What if I don’t have pumpkin pie spice?
No worries mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves or ginger.

Can I freeze it with the cream cheese filling?
Absolutely. Just wrap it up tightly and slice after thawing.

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