Fall Pumpkin Spice Roll Cake

Nothing says autumn in my home like a freshly baked pumpkin spice roll cake filled with sweet creamy frosting. This recipe delivers that perfect balance of moist spiced cake and tangy cream cheese filling, capturing all the coziness and nostalgia of the season with each slice. Over the years, it has become my trusty go-to for gatherings and holiday tables, with family always grabbing second helpings.

I have brought this cake to family potlucks and always come home with an empty plate. Even my picky aunt asks for the recipe every year so she can make it for her own friends.

Gather Your Ingredients

• All purpose flour: Gives the cake its soft tender crumb and structure. Choose unbleached if possible for a better texture.
• Baking powder and baking soda: Help the cake rise evenly and stay airy
• Ground cinnamon and pumpkin pie spice mix: Infuse the cake with warm fall flavors. Seek out a fragrant pumpkin pie spice blend with nutmeg and cloves
• Salt: Balances sweetness and enhances all the spices
• Large eggs: Provide richness and help the cake roll without cracking. Use fresh eggs for best results
• Granulated sugar: Sweetens the cake and helps with texture. Fine sugar dissolves easily
• Pumpkin puree: Delivers moisture and signature flavor. Go for pure canned pumpkin, not pumpkin pie filling
• Vanilla extract: Gives an aromatic boost to both cake and filling. Opt for pure vanilla for deeper flavor
• Powdered sugar: Dusts the towel for rolling and sweetens the frosting, ensuring a smooth filling
• Cream cheese: The heart of the filling. Choose full fat and let it come to room temperature for a silky texture
• Salted butter: Adds flavor and richness. Softened butter blends smoothly and makes the frosting extra creamy
• Sea salt: A pinch in the filling keeps it from being overly sweet

How to Make It

Prepare the Cake Pan:

Line a jelly roll pan ten by fifteen inches with parchment paper leaving a little overhang for easy lifting. Lightly grease the paper and sides of the pan to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda cinnamon pumpkin pie spice and salt until well blended and aromatic.

Beat the Wet Ingredients:

In a large separate bowl beat eggs and granulated sugar on medium speed for about three to four minutes until pale and thick. This whips in air and makes the cake fluffy.

Add Pumpkin and Vanilla:

Gently mix in pumpkin puree and vanilla extract using a spatula until smooth and fully incorporated.

Combine Wet and Dry:

Sprinkle the dry ingredients over wet ingredients and fold gently until just combined. Take care not to overmix which keeps the cake tender.

Spread and Bake:

Spread the batter into the prepared pan smoothing the top. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for twelve to fifteen minutes until the top springs back lightly when touched.

Prepare the Towel:

While the cake bakes lay a clean thin kitchen towel on your work surface and dust generously with powdered sugar. This will keep the cake from sticking as it cools.

Roll the Warm Cake:

Immediately after baking loosen cake edges and invert onto the prepared towel. Peel off parchment paper carefully. Roll the cake up gently in the towel starting from the narrow end and let it cool completely rolled up to prevent cracks.

Make the Cream Cheese Filling:

Beat cream cheese salted butter vanilla cinnamon and a pinch of sea salt together until creamy and smooth. Gradually add powdered sugar beating until fluffy and thick.

Fill and Re Roll the Cake:

Once the cake is completely cool unroll it and spread the cream cheese filling evenly over the surface. Carefully re roll the cake without the towel this time keeping it snug but gentle.

Chill and Dust:

Wrap the cake roll in plastic wrap and refrigerate at least one hour to set the filling. Before serving dust with extra powdered sugar for a snowy effect.

Serve and Slice:

Trim the ends for a tidy look then slice thickly. Serve chilled or at room temperature for that classic tender bite.

My favorite part might be the cloudlike cream cheese filling with that whisper of cinnamon. My kids love helping me sprinkle the powdered sugar and watch their stripes form as we slice the finished cake. It has become the sweet way we officially welcome sweater weather each year.

Flavor Boosters

You can use homemade pumpkin puree if you have roast pumpkins on hand. Swap in a gluten free flour blend for an allergy friendly cake just ensure it is meant for baking. For a lower sugar option reduce the sugar in both cake and filling by a quarter cup each without losing too much sweetness.

Serving Suggestions

Top slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. The roll pairs beautifully with spiced chai tea or a mug of hot apple cider. For holidays add toasted pecans over the cream cheese filling before rolling for crunch and flavor.

Creative Twists

The pumpkin roll is a classic symbol of American fall baking, tracing to Midwest and Appalachian farm kitchens where squashes and pumpkins were plentiful post harvest. It combines old world jelly roll technique with the new world flavors of spiced pumpkin. In winter swap pumpkin for roasted sweet potato or even canned butternut squash puree. Use apple pie spice in place of pumpkin spice for a different but equally cozy flavor. Add thin sliced pears between cake and frosting for a sophisticated twist.

I have made this pumpkin roll for everything from soccer team parties to Thanksgiving dinner and it never lasts long. My neighbor texted the recipe to her sister after trying a bite and now it is a staple for her fall birthdays too. A friend once made it gluten free using a cup for cup flour blend and it turned out beautifully moist and soft.

Common Questions About This Recipe

→ How do you prevent the cake from cracking when rolling?

Roll the cake while it's still warm using a towel dusted with powdered sugar. This keeps it pliable and helps avoid cracks.

→ Can I make the roll cake in advance?

Yes, assemble completely and chill for several hours or overnight. This helps flavors meld and filling set firmly.

→ What’s the best way to get a smooth cream cheese filling?

Ensure cream cheese and butter are at room temperature before beating with powdered sugar and vanilla for a fluffy, lump-free texture.

→ Can I freeze the pumpkin spice roll?

Wrap the filled roll tightly in plastic wrap and freeze. Let thaw in the refrigerator before serving for best texture.

→ Why use a towel dusted with powdered sugar?

This prevents the cake from sticking while rolling and helps maintain a soft, delicate exterior.