As the leaves begin to turn and the air takes on that cool, crisp edge, our kitchen becomes a haven for all things warm and cozy. The scent of cinnamon, nutmeg, and cloves drifting from the oven is enough to make anyone feel at home. One chilly afternoon, I surprised my husband with this Pumpkin Spice Roll Cake. I wasn’t sure if he’d love a “cake roll”, but let me tell you, he didn’t just eat a slice. He devoured it. Twice.

That day, something clicked. This dessert didn’t just taste like pumpkin spice, it tasted like fall. And from that moment on, it became a seasonal tradition in our house, one I’m sharing with you now.

Whether you’re hosting Thanksgiving or just need a little comfort on a Sunday afternoon, this soft, spiced cake wrapped around rich cream cheese filling is what your fall dreams are made of. Trust me, you’ll want to make this more than once.

Table of Contents

Why You’ll Love This Pumpkin Spice Roll Cake

It’s Surprisingly Easy
This dessert might look like a bakery masterpiece, but it’s incredibly approachable; no fancy equipment, no complicated steps. With a few pantry staples, you’ll whip up a spiced sponge and dreamy filling in no time.

Flavors That Scream Fall
Cinnamon, ginger, nutmeg, and pumpkin purée work together in harmony. Each bite is like wrapping yourself in your favorite sweater.

Perfect for Make-Ahead
Planning for the holidays? You can prepare this cake a day in advance and let it chill. It actually tastes better once the flavors meld.

It’s a Showstopper
Let’s be honest, it looks fancy. Whether you’re sharing it at Friendsgiving or slicing it for dessert with family, this cake always steals the spotlight. For more no-fuss pumpkin desserts that wow, check out the No-Bake Pumpkin Cheesecake Balls.

Ingredients for Pumpkin Spice Cake Roll

Here’s what you’ll need to bring this soft, spiced cake to life:

For the Pumpkin Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla extract

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Optional Toppings:

Extra powdered sugar for dusting
Chopped pecans or candied ginger

This recipe is flexible. If you want a richer twist, add a swirl of maple syrup to the cream cheese filling.

If you’re already in love with cozy fall flavors, don’t miss this reader favorite Pumpkin Pie Cheesecake.

How to Make Pumpkin Spice Roll Cake

Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the top.
Step 2: Make the Batter
In a bowl, whisk together flour, baking soda, baking powder, spices, and salt. In a separate bowl, beat eggs and sugar until thick and pale. Stir in pumpkin and vanilla, then gently fold in the dry ingredients until just combined.
Step 3: Bake the Cake
Pour the batter into your pan and spread evenly. Bake for 13–15 minutes or until the top springs back when touched.
Step 4: Roll the Cake
While still warm, carefully roll the cake (parchment and all) from the short end into a spiral. Let it cool completely on a wire rack.
Step 5: Prepare the Filling
Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 6: Fill & Roll Again
Unroll the cooled cake gently, spread the filling evenly, then re-roll without the parchment. Wrap in plastic and chill for at least 1 hour before serving.

Serve dusted with powdered sugar or alongside a scoop of vanilla ice cream. You can also get creative with the cream filling by using the base from our Pumpkin Pie Crisp.

Tips and Variations

Roll It While Warm
Rolling the cake while it’s warm prevents cracks. Don’t wait until it’s cooled; this step makes all the difference in presentation.
Dust with Powdered Sugar Generously
This isn’t just about looks. The powdered sugar keeps the cake from sticking to the towel during rolling.
Add a Twist
Swap out half of the vanilla extract for maple extract in the filling for a deeper, warmer flavor. You can also stir in chopped walnuts or mini chocolate chips for texture.
Store It Smart
Wrap the finished roll in plastic wrap and refrigerate for up to 4 days. It can even be frozen (without powdered sugar) for up to 2 months. Thaw overnight in the fridge before slicing.

For another simple yet impressive fall dessert, try the No-Bake Pumpkin Cheesecake Bars; creamy, dreamy, and no oven needed.

Frequently Asked Questions

Can I freeze a pumpkin spice roll cake?
Yes! Wrap it tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight before serving.

Why did my cake crack while rolling?
The cake might’ve cooled too long before rolling. Always roll while it’s still warm and pliable.

Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure it’s puréed and strained to remove excess moisture. Your cake may be a bit denser but still delicious.

How do I keep the cake from sticking?
Generously dust with powdered sugar before rolling and use parchment paper or a clean kitchen towel to help it lift easily.

Final Thoughts

This Pumpkin Spice Roll Cake is the kind of dessert that turns a chilly afternoon into something memorable. It’s festive without being fussy, rich without being overwhelming, and pretty enough to take center stage on your holiday table. And once you taste that sweet-spiced swirl of cream cheese and pumpkin, you’ll understand why it’s earned a permanent spot in our fall dessert rotation.

For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!

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Pumpkin Spice Roll Cake

Why You’ll Love This Pumpkin Spice Roll Cake