Fall Pumpkin Spice Roll Cake

Here is my favorite pumpkin spice roll cake recipe, with a soft, fluffy cake filled with warm spices, rolled up with sweet cream cheese frosting, and dusted with powdered sugar.

This pumpkin spice roll cake is always a hit at our fall gatherings. I love making it because it looks fancy but is easier than you’d think. Plus, it tastes like autumn in every bite!

What Kind of Pumpkin Puree Should I Use?

For this pumpkin spice roll cake, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your cake. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work perfectly. If you’re feeling ambitious, you can even make your own by roasting a sugar pumpkin and pureeing the flesh, though the canned version is just as good and much more convenient.

Options for Substitutions

This pumpkin roll is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with the same amount of sweet potato puree or butternut squash puree for a similar texture and flavor.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix your own with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. You can also just use extra cinnamon if that’s all you have.
• Cream cheese: For the filling, you can use mascarpone cheese or even thick Greek yogurt mixed with a bit of butter, though the texture will be slightly different. Make sure whatever you use is at room temperature for easy mixing.
• All-purpose flour: You can substitute with cake flour (use 1 cup plus 2 tablespoons) for an even more tender cake, but don’t use self-rising flour as it will throw off the leavening balance.
• Granulated sugar: Brown sugar works well here and adds a nice molasses flavor that pairs great with pumpkin. Use the same amount, but your cake will be slightly more moist.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin roll cake is not rolling it while it’s still warm – if you wait too long, the cake will crack and break when you try to roll it up.

Make sure your cream cheese and butter are truly at room temperature before making the filling, as cold ingredients will create lumps that won’t smooth out no matter how much you mix.

Don’t skip dusting your kitchen towel with powdered sugar before rolling, and be gentle but confident when you roll the warm cake – hesitation leads to uneven rolls and potential cracking.

Another common error is overmixing the batter, which can make your cake tough and dense instead of light and fluffy, so fold the dry ingredients in just until combined.

What to Serve With Pumpkin Spice Roll Cake?

This pumpkin spice roll cake is pretty much perfect on its own, but a hot cup of coffee or spiced chai tea makes it even better for an afternoon treat. I love serving it alongside some vanilla ice cream or a dollop of whipped cream, especially when the cake is still slightly warm. For a cozy fall gathering, try pairing it with hot apple cider or even a glass of cold milk for the kids. The cream cheese filling is already rich and sweet, so you really don’t need much else to make this dessert shine at your table.

Storage Instructions

Keep Fresh: Your pumpkin spice roll cake stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container in the fridge. It’ll keep perfectly for up to 5 days, and honestly, I think it tastes even better after a day or two when all those spices have had time to meld together.

Freeze: This cake freezes like a dream! Wrap the whole roll tightly in plastic wrap, then again in foil, and it’ll stay fresh in the freezer for up to 3 months. You can also slice it first and freeze individual pieces wrapped separately for easy grab-and-go treats.

Serve: When you’re ready to enjoy frozen cake, just move it to the fridge and let it thaw overnight. For individual slices, they’ll be ready to eat in about 30 minutes at room temperature. The cream cheese filling stays perfectly creamy, and you won’t even know it was frozen!

 

Preparation Time	20-30 minutes
Cooking Time	15 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 500-550 g

Ingredients

For the pumpkin cake:

• 1/4 tsp salt
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 cup powdered sugar (for dusting towel, sifted to remove lumps)
• 2 tsp pumpkin pie spice blend (freshly ground preferred for more flavor)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup canned pumpkin puree (I use Libby’s pumpkin puree)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 1/4 cups granulated sugar
• 1/2 tsp baking soda

For the cream cheese filling:

• 3 cups powdered sugar (sifted for a silky filling)
• 1/8 tsp ground cinnamon
• 1/4 cup salted butter (softened, or use Kerrygold for extra richness)
• 1 tsp vanilla extract
• Pinch sea salt
• 8 oz cream cheese (room temperature for smooth mixing)

Step 1: Prepare Your Mise en Place and Preheat

• 1/4 cup powdered sugar
• 8 oz cream cheese
• 1/4 cup salted butter
• 3 large eggs

Start by preheating your oven to 375°F and positioning a rack in the center.

While the oven heats, line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Lay out a clean kitchen towel and sift the 1/4 cup powdered sugar evenly across it—this prevents the cake from sticking when you roll it.

Bring your eggs, cream cheese, and butter to room temperature; this ensures smooth, lump-free mixing for both the batter and filling.

I find that room temperature ingredients are absolutely essential for getting that tender crumb and silky filling texture.

Step 2: Mix the Dry 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

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.

Whisking instead of just stirring helps aerate the flour and distribute the leavening agents evenly, which gives you a lighter, more tender cake.

Set this mixture aside—you’ll fold it into the wet ingredients shortly.

Step 3: Make the Pumpkin Cake Batter

• 3 large eggs
• 1 1/4 cups granulated sugar
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• Dry ingredients from Step 2

In a large mixing bowl, beat the room temperature eggs with the granulated sugar for about 2 minutes until the mixture is pale and slightly fluffy—this aeration helps the cake rise.

Add the pumpkin puree and vanilla extract, beating until fully combined and smooth.

Now gently fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon, stirring just until no flour streaks remain.

Be gentle here; overmixing develops gluten and makes the cake tough instead of tender.

Pour the batter onto your prepared pan and spread it evenly to about 1/4-inch thickness.

Step 4: Bake the Cake and Prepare for Rolling

Bake the cake for 14-15 minutes, until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.

The cake should be just set but still moist.

Immediately remove the pan from the oven and turn the hot cake out onto your sugar-dusted towel in one quick, confident motion—hesitation is the enemy here!

Peel away the parchment paper carefully.

Now comes the crucial part: while the cake is still warm and pliable, gently roll the cake and towel together starting from the short end, creating a spiral log shape.

This warm rolling sets the shape and prevents cracking.

Set the rolled cake (still in the towel) on a cooling rack and let it cool completely—this usually takes about 30-45 minutes.

I like to let mine cool for a full hour to ensure it holds its shape when filling.

Step 5: Prepare the Cream Cheese Filling

• 1/4 cup salted butter
• 8 oz cream cheese
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• Pinch sea salt
• 3 cups powdered sugar

While the cake cools, make the filling.

In a medium bowl, beat the softened butter for about 1 minute until creamy, then add the room temperature cream cheese.

Beat these together for 2-3 minutes until smooth and well combined with no lumps.

Add the vanilla extract, ground cinnamon, and sea salt, beating briefly to combine.

Now, here’s my secret for silky filling: add the sifted powdered sugar gradually in three or four additions, beating well after each addition.

This prevents the filling from becoming grainy or lumpy.

Once all the sugar is incorporated, give it one final beat for 30 seconds until the filling is light, fluffy, and spreadable.

Step 6: Fill and Re-roll the Cake

• Cooled cake from Step 4
• Cream cheese filling from Step 5

Once the cake has cooled completely, gently unroll it on a clean work surface (you can discard the towel now).

Spread the cream cheese filling evenly across the entire interior of the cake, leaving a small border around the edges to prevent it from squishing out when you roll.

Re-roll the cake tightly and smoothly without the towel this time, creating a neat spiral log.

Place the finished roll seam-side down on your serving plate or parchment-lined baking sheet.

Step 7: Chill and Serve

Refrigerate the finished pumpkin roll for at least 1 hour before slicing—this firms up the filling and makes clean slices much easier.

When ready to serve, use a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts for beautiful, neat slices.

The roll can be made a day ahead and kept refrigerated, which actually lets the flavors meld together even more beautifully.