Go Back

Creamy Pumpkin Spice Roll Cake

Moist pumpkin sponge cake with spiced flavor, rolled around a creamy filling for the perfect fall dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Cooling + Chilling 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375°F and line a jelly roll pan with parchment.
  2. Mix dry ingredients and whisk eggs with sugar until thick.
  3. Add pumpkin and vanilla, fold in dry ingredients.
  4. Bake 13–15 minutes until springy.
  5. Roll warm cake in a towel dusted with sugar, cool completely.
  6. Beat filling ingredients until creamy.
  7. Unroll cake, spread filling, and reroll.
  8. Chill, dust with sugar, slice, and serve.