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🎃🍰✨ Creamy Pumpkin Spice Roll Cake – Soft, Spiced & Filled with Dreamy Cream Cheese Frosting!

There’s nothing quite as cozy (or as stunning!) as a perfectly swirled Pumpkin Spice Roll Cake. 🎃✨ This showstopping dessert captures everything we love about fall — warm spices, soft pumpkin cake, and a luscious cream cheese filling rolled into a picture-perfect spiral. Every bite is tender, moist, and bursting with that classic pumpkin spice flavor that makes the season so special. 🍂 Despite its elegant appearance, this roll cake is surprisingly easy to make with just a few tips and a simple rolling technique. Whether you’re baking for Thanksgiving, a fall gathering, or simply treating yourself, this Creamy Pumpkin Spice Roll Cake is guaranteed to impress — and disappear quickly! 🍰💛
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 Servings
Ingredients Equipment Method Notes
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Ingredients
  

For the Pumpkin Cake:
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves optional
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin purée not pie filling
  • 1 tsp vanilla extract
For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 Tbsp unsalted butter softened
  • 1 tsp vanilla extract
For the Topping (Optional):
  • Extra powdered sugar for dusting
  • A drizzle of caramel sauce or crushed pecans
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Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Electric hand or stand mixer
  • Mixing bowls
  • Whisk & spatula
  • Kitchen towel (for rolling)
  • Cooling rack

Method
 

Preheat & Prep
  1. Preheat oven to 375°F (190°C).
  2. Line your jelly roll pan with parchment paper, leaving extra over the sides for easy removal.
  3. Lightly grease the parchment paper.
Make the Pumpkin Cake Batter
  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a separate large bowl, beat eggs and sugar until light and fluffy (about 2 minutes).
Mix in pumpkin purée and vanilla.
  1. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
Bake
  1. Spread the batter evenly into the prepared pan.
  2. Bake for 13–15 minutes, or until the top springs back when lightly touched.
  3. Roll the Cake
  4. Lay out a clean kitchen towel and sprinkle generously with powdered sugar.
  5. While the cake is still warm, carefully invert it onto the towel and peel off the parchment paper.
  6. Starting from a short end, gently roll the cake with the towel inside.
  7. Let it cool completely on a wire rack (about 1 hour).
Make the Cream Cheese Filling
  1. In a mixing bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Assemble the Roll Cake
  1. Once the cake is cool, carefully unroll it.
  2. Spread the cream cheese filling evenly over the cake.
  3. Re-roll it (without the towel) and wrap in plastic wrap.
  4. Chill in the refrigerator for at least 1 hour before slicing.
Serve & Decorate
  1. Dust with powdered sugar, drizzle with caramel, or top with chopped pecans before serving. 🍂✨

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and freeze up to 2 months.
To Serve: Thaw overnight in the fridge before slicing.
🥄 Variations
Maple Cream Filling: Replace vanilla with 1 tsp maple extract. 🍁
Nutty Pumpkin Roll: Add chopped pecans or walnuts to the batter for extra crunch.
Pumpkin Mocha Roll: Mix 1 tsp espresso powder into the batter for a subtle coffee note. ☕
Cinnamon Swirl Twist: Sprinkle cinnamon sugar over the filling before rolling.
Vegan Option: Use vegan cream cheese and flax eggs.
❓ 10 FAQs
Why did my roll crack?
Rolling the cake while it’s warm prevents cracking — don’t wait too long!
Can I use pumpkin pie filling instead of purée?
No — pie filling is pre-sweetened and spiced; use pure pumpkin purée.
Can I make it ahead of time?
Yes — it’s even better the next day after chilling!
Can I use a larger pan?
Use the specified jelly roll pan for the right thickness.
What if I don’t have a towel?
Use parchment paper dusted with powdered sugar instead.
Can I freeze it with the filling?
Yes — just wrap tightly and thaw in the fridge.
How do I get clean slices?
Use a sharp knife and wipe it between cuts.
Can I make a gluten-free version?
Yes, a 1:1 gluten-free baking flour works beautifully.
Can I add whipped cream inside?
You can, but mix it with the cream cheese for stability.
Can I skip the spices?
Not recommended — they’re what make this cake taste like fall! 🎃
🏁 Conclusion
This Creamy Pumpkin Spice Roll Cake is fall baking perfection — light, moist, and wrapped around a dreamy cream cheese filling. 🍁🎃✨
It’s an elegant dessert that looks bakery-worthy but comes together easily with simple ingredients. Whether you’re serving it at Thanksgiving, a fall brunch, or as a cozy weekend treat, this pumpkin roll will steal the show — slice by creamy, spiced slice. 🍰💛