Pumpkin Spice Roll Cake with Creamy Filling

Hi there, I’m Sandy Wilder, and I’m thrilled you stopped by today. Baking has always been one of my favorite ways to make the season feel special, and this pumpkin spice roll cake is exactly that kind of treat.

I’m not a pastry chef by trade — just a busy mom who loves sharing simple, comforting recipes. A slice of this cake brings back memories of cozy autumn dinners with my family, much like our favorite pumpkin cheesecake cookies.

Why Pumpkin Spice Roll Cake Is a Must-Bake

Nothing says fall quite like the rich aroma of cinnamon, nutmeg, and pumpkin wafting through the kitchen. This pumpkin spice roll cake has a soft, spiced sponge layered with a tangy cream cheese filling, rolled up into a picture-perfect swirl.

A Seasonal Classic Everyone Loves

Pumpkin spice desserts have become a holiday tradition for many families. This roll cake is light enough to enjoy after a hearty meal, yet indulgent enough to impress at a dinner party. Its stunning spiral makes it look bakery-worthy without being difficult to make.

Easy Yet Impressive

Unlike layer cakes, roll cakes bake quickly and only require one pan. The trick is rolling the cake while it’s warm, using a powdered sugar–dusted towel, so it holds its shape. Even beginners can master this step with a little patience — and the result is worth it.

Print

Ingredients You’ll Need

Before you start, make sure you’ve gathered everything. The good news? These are simple, pantry-friendly ingredients, so you won’t be making any extra store runs.

For the Pumpkin Cake

• 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)

For the Cream Cheese Filling

• 8 oz cream cheese, at room temperature
• 1/4 cup salted butter, softened
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• Pinch sea salt
• 3 cups powdered sugar

Step-by-Step Guide to Making Pumpkin Spice Roll Cake

Making a roll cake may feel intimidating at first, but once you know the steps, it becomes second nature.

Step 1: Prepare the Cake Batter

Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.

In another bowl, beat eggs and sugar until pale and fluffy. Mix in pumpkin puree and vanilla. Gradually fold in the dry mixture until smooth. Spread batter evenly into the pan and bake for 13–15 minutes, or until the cake springs back when touched.

Step 2: Roll the Warm Cake

Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Carefully invert the hot cake onto the towel, peel off the parchment, and roll it up gently from the short side. Let it cool completely while rolled. This step prevents cracks later.

Step 3: Make the Cream Cheese Filling

In a mixing bowl, beat cream cheese, butter, vanilla, cinnamon, and salt until creamy. Gradually add powdered sugar until smooth and fluffy. This filling adds a rich contrast to the spiced sponge.

Step 4: Assemble the Roll

Unroll the cooled cake and spread the filling evenly over the surface. Reroll gently, without the towel this time, and transfer to a serving platter. Dust with powdered sugar or drizzle with a thin glaze if desired.

Tips for Success

Keep the Cake Moist

Do not overbake. A dry cake will crack when rolled. Watch for the cake to pull away slightly from the edges of the pan — that’s your sign it’s ready.

Chill Before Slicing

For cleaner slices, refrigerate the roll for at least an hour before serving. It firms up the filling and helps keep the spiral intact.

Storage and Make-Ahead Advice

Pumpkin spice roll cake stores beautifully, making it ideal for holiday planning.

Refrigeration

Wrap the roll in plastic wrap and refrigerate for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day.

Freezing

Yes, you can freeze it! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Perfect for preparing ahead of busy holiday dinners, just like our layered pumpkin pie.

Variations to Try

Chocolate Drizzle

For extra flair, drizzle melted chocolate over the top of the roll. The combination of chocolate and pumpkin is irresistible.

Nutty Twist

Add finely chopped pecans or walnuts to the filling for crunch. Nuts also enhance the fall flavors, much like these chocolate pumpkin cupcakes with cream cheese frosting.

Serving Ideas

Festive Presentation

Serve slices with a dollop of whipped cream and a sprinkle of cinnamon. Guests will love the bakery-style touch.

Pairings

This cake pairs wonderfully with spiced tea, hot cocoa, or a rich cup of coffee. It also makes a stunning addition to a Thanksgiving dessert table, alongside our Greek yogurt pumpkin muffins.

FAQs About Pumpkin Spice Roll Cake

Conclusion

This pumpkin spice roll cake is more than just a dessert — it’s a holiday tradition waiting to happen. With its moist, spiced sponge and luscious cream cheese filling, it’s both simple to prepare and impressive to serve.

I’ve tested this recipe many times, and it never fails to draw compliments. Whether you’re hosting Thanksgiving, bringing dessert to a potluck, or just craving a seasonal treat, this roll cake will be the centerpiece.

Try it once, and I’m confident it will become part of your annual holiday menu — just like our other family-loved pumpkin desserts.