Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake feels like a slice of autumn wrapped in a swirl. This dessert brings together a soft pumpkin sponge cake spiced with warm cinnamon, nutmeg, and cloves, then filled with a luscious cream cheese frosting that balances sweetness with a slight tang. Each slice reveals a beautiful spiral that looks impressive but is much easier to make than it seems.

I enjoy how this cake combines the cozy flavors of pumpkin pie with the lightness of a sponge cake. The creamy filling makes every bite smooth and indulgent, while the spiced pumpkin base keeps it comforting and seasonal. It’s a dessert that shines during fall gatherings, family dinners, or holiday parties. What makes it even better is that it slices cleanly into rolls that look bakery-perfect without the fuss.

Why You’ll Love This Recipe

This pumpkin spice roll cake checks all the boxes for flavor, texture, and presentation.

Spiced flavor: Pumpkin puree blended with cinnamon, nutmeg, and cloves creates a warm, fragrant cake.

Creamy filling: The cream cheese frosting adds a rich, silky layer that complements the pumpkin beautifully.

Show-stopping look: The spiral design makes it look fancy, but it’s surprisingly simple to achieve.

Moist texture: Pumpkin puree keeps the cake soft and tender without drying out.

Holiday-ready: Perfect for Thanksgiving, Halloween parties, or any fall event.

Make-ahead friendly: It can be baked, rolled, and chilled ahead of time.

What I like to do is dust the finished cake with powdered sugar right before serving. It gives a snowy effect that looks elegant on the table. Sometimes I even add a drizzle of caramel or a sprinkle of crushed pecans to make it feel extra festive.

Save

Ingredients

For the Pumpkin Cake:

• ¾ cup all-purpose flour
  
• ½ teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ¼ teaspoon ground cloves
  
• 3 large eggs
  
• 1 cup granulated sugar
  
• ⅔ cup pumpkin puree (not pumpkin pie filling)
  
• 1 teaspoon vanilla extract
  

For the Cream Cheese Filling:

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

Optional Garnish:

• Powdered sugar for dusting
  
• Chopped pecans or walnuts
  
• Caramel drizzle
  

Save

Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Make sure the parchment overhangs the sides for easy lifting later.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This keeps the spices evenly distributed in the cake.

3. Beat the Eggs and Sugar

In a large bowl, beat eggs and sugar together with a mixer until pale and thick, about 3 minutes. This step gives the cake structure and helps it stay airy.

4. Add Pumpkin and Vanilla

Stir in pumpkin puree and vanilla extract until smooth. The batter should look light orange and creamy at this stage.

5. Combine Wet and Dry

Fold the flour mixture into the pumpkin mixture gently until no dry streaks remain. Avoid overmixing so the sponge stays fluffy.

6. Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.

7. Roll the Cake

While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake up in the towel, starting from the short side. Let it cool completely rolled up.

8. Make the Filling

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Keep it chilled until the cake is ready to fill.

9. Assemble the Roll

Once cooled, carefully unroll the cake and spread the cream cheese filling evenly over the surface. Roll it back up tightly without the towel.

10. Chill and Serve

Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Dust with powdered sugar before slicing and serving.

Tips & Variations

• Nutty crunch: Add chopped pecans or walnuts inside the filling for texture.
  
• Spice swap: Use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves for convenience.
  
• Frosting twist: Add a touch of maple syrup to the cream cheese filling for a maple-pumpkin flavor.
  
• Festive topping: Drizzle with caramel or chocolate sauce before serving.
  
• Make ahead: Bake and roll the cake a day ahead, then fill and serve the next day.
  

One trick I rely on is rolling the cake while it’s still warm. It may feel odd, but it keeps the sponge flexible and prevents cracks later. Another favorite variation is folding a bit of orange zest into the cream filling for a fresh, citrusy note.

Serving Suggestions

This roll cake works beautifully on a dessert table surrounded by seasonal treats. Slice it into neat spirals and arrange them on a platter with a dusting of powdered sugar for a classic look. For gatherings, I like pairing it with hot apple cider, spiced chai, or a pumpkin latte.

During holidays, it looks lovely as the centerpiece of a dessert spread. You can garnish the platter with cinnamon sticks, star anise, or even small pumpkins for decoration. For smaller get-togethers, just serve thick slices with coffee or tea for a cozy finish to the meal.

Frequently Asked Questions

Can I freeze pumpkin roll cake?

Yes. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why do I need to roll the cake in a towel?

Rolling it while warm trains the cake to hold its spiral shape without cracking once filled.

What if my cake cracks?

Small cracks can be hidden with powdered sugar or frosting. The flavor will still be just as good.

Can I make this gluten-free?

Yes, swap in a cup-for-cup gluten-free flour blend. The texture may be slightly different but still delicious.

Does it need to stay refrigerated?

Yes. Because of the cream cheese filling, the roll should be stored in the fridge.

How long does it last?

It keeps for about 3–4 days refrigerated, though it tastes best within the first two.

Final Thoughts

Creamy Pumpkin Spice Roll Cake captures the essence of fall in every bite. The tender pumpkin sponge combined with the smooth cream cheese filling makes it both comforting and elegant. Its spiral design adds visual appeal, while the flavor balances sweetness and spice perfectly.

I find this cake to be one of those desserts that impresses guests without being overly complicated. Once you try it, you’ll see how simple the process is, and you may even want to make it a yearly tradition. It’s the kind of dessert that brings warmth and joy to any fall celebration.