Amazing Pumpkin Spice Roll Cake Recipe

Fall baking quickly became my happy place after moving to the U.S. The warm spices and cozy flavors reminded me of home, even on busy weekdays. This Pumpkin Spice Roll Cake combines those comforting tastes with an impressive presentation. It takes about 2 hours, including cooling and chilling, but the results are worth every minute.

Table of Contents

Why You’ll Love This Pumpkin Spice Roll Cake

• Moist, tender cake textured just right for rolling without cracks
• Perfectly balanced cinnamon and pumpkin pie spice blend for classic fall flavor
• Easy cream cheese filling that’s fluffy, smooth, and mildly sweet
• Clear, straightforward instructions ideal for beginner bakers

Equipment You’ll Need

• Jelly roll pan (10 x 15 inches): Ensures thin cake layer perfect for rolling
• Parchment paper: Prevents sticking and helps lift the cake for rolling
• Electric mixer: Whips the cream cheese filling smooth and fluffy
• Cooling rack: Allows the cake to cool evenly and prevents sweating under the roll

Pumpkin Spice Roll Cake Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract
• 8 ounces cream cheese (softened)
• 2 Tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (plus more for dusting)

How to Make Pumpkin Spice Roll Cake: Step-by-Step Instructions

Part 1: Making the Pumpkin Cake

1. Preheat oven to 350 degrees F to ensure an even baking temperature.
2. Prep the pan by lightly greasing a 10 x 15-inch jelly roll pan with non-stick spray. Place parchment paper on top, leaving an extra inch hanging on both long sides for easy removal, then lightly grease the parchment.
3. Whisk dry ingredients together (flour, salt, baking soda, cinnamon, pumpkin pie spice) in a large bowl until combined.
4. Mix wet ingredients in a separate bowl: eggs, sugar, vanilla extract, and pumpkin puree until smooth.
5. Combine dry ingredients with wet ingredients, stirring gently just until no dry streaks remain. Spread the batter evenly in the prepared pan for uniform thickness.
6. Bake for 12-15 minutes, checking with a toothpick to ensure it comes out clean. Ovens vary, so watch closely to avoid overbaking.

Part 2: Rolling and Cooling the Cake

1. Lift the cake using the parchment and place it on a heat-safe flat surface immediately after baking.
2. Roll the cake hot starting from a short end, rolling the cake and parchment paper together gently and slowly to prevent cracks.
3. Cool completely on a wire rack while rolled. This cools evenly underneath and prevents moisture buildup.

Part 3: Making the Cream Cheese Filling

1. Beat cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth. This guarantees a creamy texture perfect for spreading.
2. Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, leaving a 1-inch border to avoid overflow when re-rolling.

Part 4: Assembling and Chilling the Pumpkin Spice Roll Cake

1. Roll up the cake again without the parchment paper, keeping the filling enclosed tightly.
2. Wrap tightly in plastic wrap and refrigerate at least 1 hour to let the filling set and flavors meld.

Flavor Variations for Your Pumpkin Spice Roll Cake

Variation	Ingredient Modifications	Brief Instructions
Maple Cream Cheese	Replace 1 tsp vanilla in filling with 2 tbsp maple syrup	Mix maple syrup into cream cheese mixture instead of vanilla.
Chocolate Ganache	Add 4 oz melted dark chocolate to cream cheese filling	Fold melted chocolate into cream cheese filling before spreading.
Spiced Whipped Cream	Substitute filling with 1 cup whipped cream mixed with ½ tsp cinnamon and ¼ tsp nutmeg	Whip cream and spices; spread as filling instead of cream cheese.

Serving and Presentation Ideas

Elevate the look by drizzling warm caramel sauce over the sliced roll. Garnish with candied pecans or chopped toasted walnuts for crunch and color contrast. Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the spices beautifully.

Storing Your Pumpkin Spice Roll Cake

Store leftover cake wrapped tightly in plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and protects the cream cheese filling from drying out. Consume within 3-4 days for best texture and flavor.

Freezing Instructions

Wrap the chilled roll tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before serving. Avoid thawing at room temperature to maintain cake texture and freshness.

Troubleshooting: Common Mistakes and How to Avoid Them

• Cracks in the cake: Usually caused by rolling when the cake is cool; always roll immediately while warm.
• Overbaked cake: Leads to dry, brittle texture that cracks during rolling. Watch your oven and test early.
• Sticking to parchment: Using parchment and greasing it lightly is essential to prevent sticking and tearing.
• Filling leaks: Leave a 1-inch border when spreading filling to prevent overflow while rolling.

Adapting for Dietary Needs

For dairy-free versions, use dairy-free cream cheese and vegan butter alternatives; coconut-based products work well. Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to make vegan-friendly. Ensure all spices and sugars are compliant with dietary restrictions.

Frequently Asked Questions

Conclusion

This Pumpkin Spice Roll Cake is the perfect balance of cozy, flavorful spices and creamy filling, making it a show-stopping treat your family will love. Its moist texture and easy steps make pumpkin rolls approachable for all skill levels. If you try this recipe, please leave a comment or share your photos—I can’t wait to hear about your kitchen wins!