This creamy pumpkin spice roll cake is a dreamy, festive dessert that’s as beautiful as it is delicious. With a soft, spiced pumpkin sponge and a rich cream cheese filling, it rolls up into an elegant spiral that makes every slice a showstopper. I love serving this cake during the fall season—it’s cozy, creamy, and absolutely irresistible.

Why You’ll Love This Recipe

I love how this pumpkin roll combines the warmth of autumn spices with the tangy sweetness of a smooth cream cheese filling. It’s easier to make than it looks and always gets rave reviews. The texture of the cake is light and moist, and the creamy filling adds just the right amount of indulgence. Whether I’m making it for a holiday dinner or a weekend treat, it never lasts long. Creamy Pumpkin Spice Roll Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée
Granulated sugar
Eggs
All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
Salt
Vanilla extract
Cream cheese
Butter
Powdered sugar
Parchment paper
Powdered sugar for dusting

Directions

I preheat the oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
I beat the eggs and granulated sugar together until light and fluffy, then mix in the pumpkin purée and vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
I fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared pan, spreading it evenly.
I bake for 12–15 minutes, or until the cake springs back when gently pressed.
While the cake is still warm, I turn it out onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
I roll the cake up in the towel (starting from the short end) and let it cool completely.
For the filling, I beat together the cream cheese, butter, powdered sugar, and a splash of vanilla until smooth and creamy.
Once the cake is cool, I gently unroll it, spread the filling evenly over the surface, and re-roll the cake without the towel.
I wrap the roll in plastic wrap and refrigerate for at least an hour before slicing.
I dust with powdered sugar just before serving.

Servings and timing

This recipe serves 8–10 and takes about 1 hour and 30 minutes total, including cooling time. It’s ideal for holidays, potlucks, or anytime I want a dessert that impresses with minimal effort.

Variations

Sometimes I add chopped pecans or walnuts to the filling for a bit of crunch. I’ve also flavored the cream cheese with a dash of maple syrup or a sprinkle of cinnamon for an extra cozy vibe. For a lighter version, I’ve used whipped cream cheese and less powdered sugar in the filling.

storage/reheating

I store the pumpkin roll in the fridge, tightly wrapped in plastic, for up to 4 days. It actually tastes even better the next day. I don’t reheat it, since it’s best served chilled or at room temperature. I also freeze it by wrapping it tightly in plastic and foil—just thaw in the fridge before serving. Creamy Pumpkin Spice Roll Cake

FAQs

How do I keep the cake from cracking when rolling?

I roll it while it’s still warm and pliable, using a towel dusted with powdered sugar. This helps the cake shape without breaking.

Can I make this cake ahead of time?

Yes, I often make it a day or two ahead and keep it in the fridge. The flavor deepens, and it slices even better when chilled.

Do I need a jelly roll pan?

A jelly roll pan is ideal for the thin, flexible cake layer. If I use a different size, I make sure it’s shallow and adjust baking time as needed.

Can I use homemade pumpkin purée?

Absolutely. I’ve used homemade purée before—just make sure it’s smooth and not too watery for the best texture.

Can I freeze pumpkin roll cake?

Yes, I wrap it tightly and freeze it whole or sliced. When I’m ready to serve, I let it thaw in the refrigerator overnight.

Conclusion

This creamy pumpkin spice roll cake is one of my favorite fall desserts. It’s cozy, creamy, and filled with nostalgic flavor, yet it looks like something from a bakery. Whether I serve it for a special occasion or just because, it always feels like a treat worth celebrating.