Name: Fall Pumpkin Spice Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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); 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

Jump to Recipe

If you’re searching for a dessert that perfectly captures the cozy essence of autumn, the Fall Pumpkin Spice Roll Cake is an absolute must-try. This delightful treat brings together the moist warmth of pumpkin-infused cake with a luscious cream cheese filling, all wrapped into a stunning spiral that looks as good as it tastes. The blend of cinnamon and pumpkin pie spices creates that familiar, heartwarming flavor that instantly transports you to crisp fall days filled with comfort and joy. Whether you’re sharing it with family or bringing it to a Thanksgiving feast, this roll cake is guaranteed to impress and satisfy every sweet tooth.

Fall Pumpkin Spice Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple at first, but each one plays a crucial role in achieving that perfect balance of flavor, texture, and color in your Fall Pumpkin Spice Roll Cake. From the tender pumpkin cake base to the velvety cream cheese filling, every element is essential for the ultimate fall dessert experience.

1 cup all-purpose flour: Provides the cake’s structure while keeping it tender.
1/2 tsp baking powder: Helps the cake rise just enough to stay light and airy.
1/2 tsp baking soda: Works with the acidic pumpkin to add lift and moisture.
1 tsp ground cinnamon: Adds that warm, spicy note essential to autumn flavors.
2 tsp pumpkin pie spice blend: A perfect combination of spices that defines the pumpkin roll’s signature taste.
1/4 tsp salt: Balances and enhances the sweetness.
3 large eggs: Bind the ingredients and create a tender crumb.
1-1/4 cups granulated sugar: Sweetens the cake to just the right level.
1 cup canned pumpkin puree: Brings moisture and that rich pumpkin flavor.
1 tsp vanilla extract: Deepens the cake’s flavor profile.
1/4 cup powdered sugar (for dusting the towel): Prevents sticking and adds a touch of sweetness.
8 oz cream cheese (room temperature): Creates a creamy, tangy filling.
1/4 cup salted butter (softened): Adds richness and smoothness to the filling.
1/8 tsp ground cinnamon (for filling): Compliments the pumpkin with extra warmth.
Pinch of sea salt: Balances the cream cheese filling’s sweetness.
3 cups powdered sugar (for filling): Sweetens the filling beautifully without graininess.
1 tsp vanilla extract (for filling): Brightens up the flavor of the frosting.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Before you dive into mixing, preheat your oven to 375°F (190°C) and prep your workspace. Line a 13×17-inch jelly-roll pan with parchment or wax paper and lightly grease it—it keeps the cake from sticking as it bakes. Then, take a large clean tea towel and sprinkle it generously with powdered sugar; this step is a clever trick to help your roll cake unstick and roll easily without cracking.

Step 2: Mix the Dry and Wet Ingredients

Combine the dry ingredients—flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt—in one bowl and set aside. In another, beat the eggs and granulated sugar vigorously until pale and thick, creating a light and airy base for the batter. Then blend in the pumpkin puree and vanilla extract until everything is smooth and beautifully combined.

Step 3: Combine and Bake the Cake

Fold the dry ingredients gently into the wet mixture to keep the batter fluffy and tender, taking care not to overmix. Pour and spread the batter evenly into your prepared pan, leaving a tiny border for perfect expansion. Pop it in the oven for about 14 to 15 minutes—watching closely for that tender spring back when you gently touch the surface.

Step 4: Roll the Cake in the Sugared Towel

The moment the cake comes out of the oven, turn it out onto your powdered sugar-dusted towel while still hot. Peel off the parchment carefully, then roll the cake up with the towel, starting from the short end. This technique invites the cake to “remember” its rolled shape as it cools, making it easier to roll later without cracking. Let the rolled cake cool on a rack, giving you time to prepare the heavenly filling.

Step 5: Make the Cream Cheese Filling

Mix softened butter until light and fluffy, then beat in room temperature cream cheese until silky smooth. Add the vanilla, sea salt, and a touch of cinnamon to elevate the cozy pumpkin flavor before gradually blending in powdered sugar—this is where magic happens: transforming simple ingredients into a velvety, luscious filling that melts in your mouth.

Step 6: Fill, Roll and Chill the Pumpkin Roll

Carefully unroll the cooled cake and spread your cream cheese filling evenly right up to the edges but not over them. Then gently roll it back up, this time without the towel, forming a tight spiral that looks stunning on any dessert table. Chill the roll in the refrigerator for at least an hour to set the filling firmly, making slicing clean and effortless.

Step 7: Serve the Pumpkin Roll

Once well chilled, slice your Fall Pumpkin Spice Roll Cake with a sharp serrated knife for perfect, even pieces. Consider dusting the top with more powdered sugar to add a snowy, decorative touch. Serving it cold helps maintain its elegant shape and enhances those warm spice flavors, making every bite simply unforgettable.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Add a little extra flourish by topping your slices with a sprinkle of chopped toasted pecans or a drizzle of caramel sauce. Fresh whipped cream or a light dusting of cinnamon sugar also pairs wonderfully, elevating each bite with added texture and a hint of sweetness.

Side Dishes

The Fall Pumpkin Spice Roll Cake shines as a stand-alone dessert, but pairing it with a scoop of vanilla ice cream or a cup of hot spiced cider creates a warm and inviting fall dessert spread. These complements help balance the rich cream cheese filling and intensify those cozy pumpkin spice notes.

Creative Ways to Present

Serve the roll cake on a rustic wooden board paired with autumn leaves and small pumpkins to make a stunning centerpiece for your seasonal gathering. You can also slice the roll into bite-sized pieces and arrange them on a platter for easy sharing at parties or potlucks. Either way, it’s sure to grab attention and spark conversation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra slices of this Fall Pumpkin Spice Roll Cake, keep them wrapped tightly in plastic wrap or in an airtight container in the refrigerator. The cake stays moist and the filling fresh for up to four days, perfect for enjoying leftovers without losing that homemade taste.

Freezing

This pumpkin roll freezes beautifully. Wrap it well in plastic wrap and a layer of aluminum foil to prevent freezer burn. It can be frozen for up to two months. Thaw it overnight in the refrigerator before serving to maintain the ideal texture and flavor.

Reheating

While this dessert is usually best served chilled, if you prefer it slightly warm, unwrap your slice and heat it gently in the microwave for 10 to 15 seconds. Be careful not to overheat or the cream cheese filling might lose its structure. This gives you a slightly softer texture while keeping all those autumn spice flavors intact.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin, roast and puree it until smooth. Just be sure to drain any excess liquid so the batter remains balanced. This can add a fresher pumpkin flavor, though canned pumpkin puree is more convenient and consistent.

What if I don’t have pumpkin pie spice?

No worries! You can mix your own blend using cinnamon, nutmeg, ginger, and cloves. This way, you tailor the spice level to your taste and still achieve that classic Fall Pumpkin Spice Roll Cake flavor.

How do I prevent the cake from cracking when rolling?

Rolling the cake immediately after baking, while it’s still warm and pliable, helps avoid cracks. Using the sugared towel and rolling it up right away “trains” the cake to hold its shape gently without breaking when you add the filling later.

Can I make the filling ahead of time?

Yes! The cream cheese filling can be made a day ahead and stored tightly covered in the fridge. Let it come back to room temperature before spreading so it’s easier to work with and maintains a smooth texture.

Is this recipe suitable for feeding a crowd?

Definitely! The Fall Pumpkin Spice Roll Cake is perfect for large gatherings since it looks beautiful sliced and serves many with just one cake. You can also double the recipe if you expect an extra-large crowd.

Final Thoughts

There’s just something so magical about the Fall Pumpkin Spice Roll Cake that makes it a beloved seasonal delight. From the tender pumpkin cake to the creamy, spiced filling, every component works together to create a dessert that’s as comforting as a hug on a crisp autumn day. I truly hope you give this recipe a whirl—it’s the perfect way to celebrate the flavors of fall and create delicious memories with those you love.

Fall Pumpkin Spice Roll Cake Recipe

★★★★★

5.3 from 5 reviews

Author: Olivia
Total Time: 1 hour 40 minutes (including chilling time)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Fall Pumpkin Spice Roll Cake is a delightful autumn dessert featuring a spiced pumpkin cake rolled with a creamy cinnamon cream cheese filling. It’s soft, moist, and perfectly spiced, making it an ideal treat for holiday gatherings and cozy fall evenings.

Instructions

Prepare the Pan and Towel: Preheat your oven to 375°F (190°C). Line a 13×17-inch jellyroll pan with parchment paper and lightly grease the paper with butter or nonstick spray. Generously sprinkle 1/4 cup powdered sugar on a large tea towel and set aside on a flat surface to prevent the cake from sticking later.
Mix the Dry and Wet Ingredients: In a medium bowl, combine flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. In a separate bowl, beat eggs and granulated sugar with a mixer until pale and thick (about 2 minutes). Add pumpkin puree and vanilla extract, beating until combined.
Combine and Bake the Cake: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Spread the batter evenly in the prepared pan, leaving a 1/4-inch border around the edges. Bake for 14-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake in the Sugared Towel: Remove the cake from the oven and immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together snugly. Let the rolled cake cool completely on a wire rack.
Make the Cream Cheese Filling: Beat softened butter in a mixer until light and fluffy. Add cream cheese and beat until smooth and lump-free. Add vanilla extract, sea salt, and cinnamon, mixing to combine. Gradually add powdered sugar, one cup at a time, beating well after each addition until the filling is thick and smooth.
Fill, Roll, and Chill the Pumpkin Roll: Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface near the edges. Re-roll the cake without the towel into a tight spiral. Place seam side down on a plate and chill in the refrigerator for at least 1 hour to set the filling and facilitate slicing.
Serve the Pumpkin Roll: Use a sharp serrated knife to slice the chilled pumpkin roll. Optionally, dust with additional powdered sugar before serving. This dessert is best served chilled for optimal flavor and form.

Notes

Ensure the cake is rolled while still warm to prevent cracking.
Use room temperature ingredients for a smoother cream cheese filling.
Chilling the roll helps the filling set and makes slicing cleaner.
For added flavor, consider sprinkling extra cinnamon or nutmeg on the filling before rolling.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American