Dessert

Fall Pumpkin Spice Roll Cake Recipe

ByLily Monroe November 1, 2025November 1, 2025

Introduction

This Fall Pumpkin Spice Roll Cake is a delightful seasonal dessert, combining a soft, spiced pumpkin cake with a creamy, cinnamon-infused cream cheese filling. Perfect for cozy gatherings, it’s both visually stunning and richly flavorful.

A single golden-brown rolled cake log sits on a marble slab, dusted generously with powdered sugar on its textured, crackled surface. The cake is tightly rolled around a thick, creamy white swirl of smooth filling, revealing a consistent spiral from edge to center. The outer layer is slightly rough and spiced-looking, while the inside contrast sharply with its rich, velvety cream, creating two distinct layers. The scene includes two whole cinnamon sticks placed nearby and blurred orange and white pumpkins in the softly lit background, adding a cozy, autumn vibe. photo taken with an iphone --v 7.0

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 (for filling)
1/8 tsp ground cinnamon
Pinch sea salt
3 cups powdered sugar (for filling)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease it. Generously sprinkle 1/4 cup powdered sugar onto a large tea towel and spread it flat to prevent sticking.
Step 2: In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, beat eggs and granulated sugar with a mixer until pale and thick (about 2 minutes). Add pumpkin puree and vanilla, mixing until combined.
Step 3: Gently fold the dry ingredients into the wet until just blended. Pour the batter evenly into the prepared pan, leaving a 1/4” border. Bake for 14-15 minutes, until the cake springs back when touched.
Step 4: Remove cake from oven and turn it out immediately onto the sugared towel. Peel off the parchment paper. Starting from the short edge, roll the cake and towel together tightly. Let cool completely on a wire rack.
Step 5: Beat the softened butter until fluffy. Add cream cheese and beat until smooth. Mix in vanilla, sea salt, and cinnamon. Slowly add powdered sugar, one cup at a time, beating well after each addition.
Step 6: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, nearly to the edges. Gently re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and chill for at least 1 hour.
Step 7: Slice the chilled roll with a serrated knife. Optionally dust with powdered sugar before serving for a festive touch. Serve chilled for best texture and flavor.

Tips & Variations

Use freshly ground pumpkin pie spice or make your own blend for a more vibrant flavor.
To avoid cracks when rolling, roll the cake while it’s still warm and gentle.
For a dairy-free alternative, substitute the cream cheese and butter with plant-based versions.

Storage

Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Keep it chilled until serving, and slice with a sharp serrated knife for clean pieces. You can also freeze it for up to 1 month; thaw overnight in the refrigerator before serving.