🎃🍰🍂 Creamy Pumpkin Spice Roll Cake – Soft, Spiced & Filled with Luscious Autumn Sweetness!

🎉 Introduction

There’s no dessert that screams fall comfort quite like a Creamy Pumpkin Spice Roll Cake! 🍁✨

This cozy classic combines a light, fluffy pumpkin sponge infused with warm autumn spices and a rich cream cheese filling that melts in your mouth. Every swirl is perfectly balanced — soft cake, creamy sweetness, and that signature pumpkin spice aroma that makes your kitchen smell like a dream.

It’s elegant enough for Thanksgiving dessert, easy enough for weeknight baking, and guaranteed to impress anyone lucky enough to snag a slice. 🍂💛

🧰 Equipment Needed

• 10×15-inch jelly roll pan (or rimmed baking sheet)
• Parchment paper
• Electric mixer or hand mixer
• Mixing bowls
• Spatula
• Clean kitchen towel
• Wire rack
• Sifter or fine mesh sieve

🛒 Ingredients

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz (1 block) cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of salt

For Dusting:

• Powdered sugar (for towel and topping)

👩‍🍳 Directions

Step 1: Prepare the Pan & Oven

Preheat oven to 375°F (190°C).
Line your jelly roll pan with parchment paper and lightly grease it.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 3: Whip the Eggs & Sugar

In a large bowl, beat eggs and sugar for about 2 minutes, until thick and pale.
Add pumpkin purée and vanilla extract; mix until combined.

Step 4: Combine & Spread

Gradually add dry ingredients into the wet mixture and mix until just combined — don’t overmix.
Pour the batter into your prepared pan and spread evenly.

Step 5: Bake

Bake for 13–15 minutes, or until the top springs back when gently touched.

💡 Pro Tip: Don’t overbake — this keeps the cake soft and rollable.

Step 6: Roll the Cake

While still warm, carefully invert the cake onto a clean kitchen towel dusted generously with powdered sugar.
Peel off the parchment paper.
Starting from the short end, gently roll the cake and towel together into a spiral.
Let it cool completely (rolled up) on a wire rack.

Step 7: Make the Cream Cheese Filling

Beat cream cheese, butter, vanilla, and salt until smooth.
Gradually add powdered sugar and beat until light, fluffy, and creamy.

Step 8: Assemble the Roll Cake

Once the cake is completely cool, gently unroll it.
Spread the cream cheese filling evenly over the surface, leaving a small border.
Roll the cake back up (without the towel) tightly, but gently.

Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Step 9: Slice & Serve

Dust with powdered sugar before serving for that perfect bakery look.
Cut into thick slices and enjoy your creamy, spiced masterpiece! 🎃

🍽️ Servings & Timing

• Servings: 8–10 slices
• Prep Time: 25 minutes
• Bake Time: 15 minutes
• Chill Time: 1 hour
• Total Time: ~1 hour 45 minutes

🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze the roll (wrapped tightly) for up to 2 months. Thaw in fridge overnight.
• Serve: Best chilled or at room temperature.

🥄 Variations

1. Maple Cream Cheese Filling: Add 1 tablespoon maple syrup to the frosting.
2. Pecan Crunch: Sprinkle chopped toasted pecans inside the roll.
3. Pumpkin Mocha Roll: Add 1 teaspoon espresso powder to the batter.
4. Salted Caramel Drizzle: Drizzle caramel sauce over the top before serving.
5. White Chocolate Filling: Mix in melted white chocolate with the cream cheese.
6. Gingerbread Twist: Add ½ teaspoon molasses for a deeper spice flavor.
7. Pumpkin Spice Latte Roll: Add ¼ teaspoon coffee powder to the batter and frosting.
8. Nut-Free Option: Skip nuts and use extra cinnamon sugar for texture.
9. Cinnamon Swirl Version: Sprinkle cinnamon sugar between layers before rolling.
10. Mini Pumpkin Rolls: Bake thinner and slice smaller for bite-sized dessert rolls.

❓ 10 FAQs

1. Why do I roll the cake while it’s warm?
   It helps it hold its shape without cracking once cooled.
2. Can I use pumpkin pie filling?
   No — it’s pre-sweetened and spiced differently. Use pure pumpkin purée.
3. How do I keep it from cracking?
   Roll gently while warm and don’t overbake.
4. Can I make it ahead?
   Yes! It actually tastes better the next day as the flavors meld.
5. Can I use a different filling?
   Sure — try whipped cream, Nutella, or buttercream.
6. Can I make it gluten-free?
   Use a 1:1 gluten-free flour blend for great results.
7. Can I use low-fat cream cheese?
   Yes, but full-fat gives a richer, creamier texture.
8. Can I skip the towel method?
   You can use parchment paper instead, but the towel holds moisture better.
9. What can I use instead of nutmeg or cloves?
   Pumpkin pie spice blend works perfectly!
10. Can I decorate it for holidays?
    Yes — add sugared cranberries, caramel drizzle, or a dusting of cinnamon on top.

🏁 Conclusion

This Creamy Pumpkin Spice Roll Cake is a slice of autumn heaven — soft, spiced cake wrapped around a silky cream cheese filling that melts in every bite. 🎃🍰✨

It’s festive, flavorful, and guaranteed to impress guests or make any fall evening feel special. Once you master this cozy dessert, you’ll be baking it on repeat all season long.

Wrap, chill, slice, and serve up some pumpkin perfection. 🍁💛

🎃🍰🍂 Creamy Pumpkin Spice Roll Cake – Soft, Spiced & Filled with Luscious Autumn Sweetness!

There’s no dessert that screams fall comfort quite like a Creamy Pumpkin Spice Roll Cake! 🍁✨ This cozy classic combines a light, fluffy pumpkin sponge infused with warm autumn spices and a rich cream cheese filling that melts in your mouth. Every swirl is perfectly balanced — soft cake, creamy sweetness, and that signature pumpkin spice aroma that makes your kitchen smell like a dream. It’s elegant enough for Thanksgiving dessert, easy enough for weeknight baking, and guaranteed to impress anyone lucky enough to snag a slice. 🍂💛

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Servings: 8 Slices

Ingredients Equipment Method Notes

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Ingredients

  

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin purée not pumpkin pie filling
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz 1 block cream cheese, softened
• 4 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of salt

For Dusting:

• Powdered sugar for towel and topping

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• 10×15-inch jelly roll pan (or rimmed baking sheet)
• Parchment paper
• Electric mixer or hand mixer
• Mixing bowls
• Spatula
• Clean kitchen towel
• Wire rack
• Sifter or fine mesh sieve

Method

 

Step 1: Prepare the Pan & Oven

1. Preheat oven to 375°F (190°C).
2. Line your jelly roll pan with parchment paper and lightly grease it.

Step 2: Mix the Dry Ingredients

1. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 3: Whip the Eggs & Sugar

1. In a large bowl, beat eggs and sugar for about 2 minutes, until thick and pale.
2. Add pumpkin purée and vanilla extract; mix until combined.

Step 4: Combine & Spread

1. Gradually add dry ingredients into the wet mixture and mix until just combined — don’t overmix.
2. Pour the batter into your prepared pan and spread evenly.

Step 5: Bake

1. Bake for 13–15 minutes, or until the top springs back when gently touched.
2. 💡 Pro Tip: Don’t overbake — this keeps the cake soft and rollable.

Step 6: Roll the Cake

1. While still warm, carefully invert the cake onto a clean kitchen towel dusted generously with powdered sugar.
2. Peel off the parchment paper.
3. Starting from the short end, gently roll the cake and towel together into a spiral.
4. Let it cool completely (rolled up) on a wire rack.

Step 7: Make the Cream Cheese Filling

1. Beat cream cheese, butter, vanilla, and salt until smooth.
2. Gradually add powdered sugar and beat until light, fluffy, and creamy.

Step 8: Assemble the Roll Cake

1. Once the cake is completely cool, gently unroll it.
2. Spread the cream cheese filling evenly over the surface, leaving a small border.
3. Roll the cake back up (without the towel) tightly, but gently.
4. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Step 9: Slice & Serve

1. Dust with powdered sugar before serving for that perfect bakery look.
2. Cut into thick slices and enjoy your creamy, spiced masterpiece! 🎃

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Freeze the roll (wrapped tightly) for up to 2 months. Thaw in fridge overnight.

Serve: Best chilled or at room temperature.

🥄 Variations

Maple Cream Cheese Filling: Add 1 tablespoon maple syrup to the frosting.

Pecan Crunch: Sprinkle chopped toasted pecans inside the roll.

Pumpkin Mocha Roll: Add 1 teaspoon espresso powder to the batter.

Salted Caramel Drizzle: Drizzle caramel sauce over the top before serving.

White Chocolate Filling: Mix in melted white chocolate with the cream cheese.

Gingerbread Twist: Add ½ teaspoon molasses for a deeper spice flavor.

Pumpkin Spice Latte Roll: Add ¼ teaspoon coffee powder to the batter and frosting.

Nut-Free Option: Skip nuts and use extra cinnamon sugar for texture.

Cinnamon Swirl Version: Sprinkle cinnamon sugar between layers before rolling.

Mini Pumpkin Rolls: Bake thinner and slice smaller for bite-sized dessert rolls.

❓ 10 FAQs

Why do I roll the cake while it’s warm?
It helps it hold its shape without cracking once cooled.

Can I use pumpkin pie filling?
No — it’s pre-sweetened and spiced differently. Use pure pumpkin purée.

How do I keep it from cracking?
Roll gently while warm and don’t overbake.

Can I make it ahead?
Yes! It actually tastes better the next day as the flavors meld.

Can I use a different filling?
Sure — try whipped cream, Nutella, or buttercream.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for great results.

Can I use low-fat cream cheese?
Yes, but full-fat gives a richer, creamier texture.

Can I skip the towel method?
You can use parchment paper instead, but the towel holds moisture better.

What can I use instead of nutmeg or cloves?
Pumpkin pie spice blend works perfectly!

Can I decorate it for holidays?
Yes — add sugared cranberries, caramel drizzle, or a dusting of cinnamon on top.

🏁 Conclusion

This Creamy Pumpkin Spice Roll Cake is a slice of autumn heaven — soft, spiced cake wrapped around a silky cream cheese filling that melts in every bite. 🎃🍰✨

It’s festive, flavorful, and guaranteed to impress guests or make any fall evening feel special. Once you master this cozy dessert, you’ll be baking it on repeat all season long.

Wrap, chill, slice, and serve up some pumpkin perfection. 🍁💛