Few desserts capture the magic of fall quite like a Creamy Pumpkin Spice Roll Cake. With its moist, spiced pumpkin sponge cake and luscious cream cheese filling, this classic dessert is as beautiful as it is delicious. Its spiral design makes it look like something from a bakery window, yet it’s surprisingly simple to make at home.
The appeal of this cake goes beyond looks. The warm spices—cinnamon, nutmeg, ginger, and cloves—blend perfectly with pumpkin, creating a flavor that feels like autumn in every bite. Add the creamy, slightly tangy filling, and you have a dessert that strikes the perfect balance of cozy and indulgent.
Whether you’re baking for a family gathering, a holiday table, or just because you love pumpkin season, this Creamy Pumpkin Spice Roll Cake will impress without overwhelming you in the kitchen.
Why You’ll Love Creamy Pumpkin Spice Roll Cake
There are so many reasons why this Creamy Pumpkin Spice Roll Cake deserves a spot in your fall dessert lineup.
- Moist, spiced pumpkin sponge cake paired with a creamy filling
- Gorgeous spiral presentation that looks impressive but is easy to achieve
- Perfect for holidays like Thanksgiving, or for cozy fall weekends
- Make-ahead friendly—the flavor improves after chilling overnight
- A crowd-pleaser that appeals to both pumpkin lovers and cheesecake fans
If you’ve ever wanted to bake something that feels special but is still beginner-friendly, this cake is exactly what you need.
How to Make Creamy Pumpkin Spice Roll Cake
This dessert may look complicated, but making a Creamy Pumpkin Spice Roll Cake is all about technique—baking the sponge thinly, rolling it correctly, and filling it generously.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Step 1: Prepare the Cake Batter
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. In one bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Stir in pumpkin puree and vanilla. Gently fold in the dry ingredients until just combined.
Step 2: Bake and Roll
Spread the batter evenly in the prepared pan. Bake for 12–14 minutes, or until the cake springs back when touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel (starting from the short end). Let it cool completely.
Step 3: Make the Filling
Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy. Chill slightly if needed to firm up.
Step 4: Fill and Re-roll
Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly across the surface, then re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Step 5: Slice and Serve
Dust with powdered sugar before slicing into beautiful spirals. Serve chilled for the best texture and flavor.
What to Serve With Creamy Pumpkin Spice Roll Cake
This cake is a showstopper on its own, but you can elevate it with thoughtful pairings:
- A cup of hot coffee, chai tea, or spiced cider
- A drizzle of caramel or chocolate sauce on the plate
- Fresh berries on the side for a pop of color
- A scoop of vanilla ice cream for an extra indulgent dessert
Tips for Perfecting Creamy Pumpkin Spice Roll Cake
Even though it’s a simple dessert, there are a few tricks to make your Creamy Pumpkin Spice Roll Cake bakery-perfect:
- Roll the cake while it’s hot—this prevents cracks later.
- Don’t overbake—the sponge should be moist and flexible.
- Use enough powdered sugar on the towel to prevent sticking.
- Chill before slicing—this helps the cake hold its spiral shape.
- For extra flavor, add a pinch of pumpkin pie spice to the filling.
Storing and Reheating
One of the best parts about a Creamy Pumpkin Spice Roll Cake is how well it keeps.
- Refrigerator: Wrap tightly in plastic wrap and store for up to 5 days.
- Freezer: Wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: This cake is served chilled, so no reheating needed.
FAQs
Can I make Creamy Pumpkin Spice Roll Cake ahead of time?
Yes, this cake is perfect for making a day in advance. The flavor develops even more after chilling overnight.
Why does my roll crack?
The key is rolling the cake while it’s still warm. This trains the sponge to hold its shape and prevents cracks.
Can I use store-bought cream cheese frosting?
You can, but homemade filling is smoother and less sweet, balancing the spiced pumpkin cake better.
Can I make this gluten-free?
Yes, substitute a gluten-free all-purpose flour blend. The cake will still roll beautifully if you don’t overbake it.
Conclusion
The Creamy Pumpkin Spice Roll Cake is more than just a dessert—it’s a centerpiece for your fall table. With its moist pumpkin sponge, warm spices, and velvety cream cheese filling, it delivers everything you love about autumn in one slice.
It’s a dessert that looks stunning, tastes indulgent, and can be made with simple ingredients right from your pantry. Whether for Thanksgiving, a family gathering, or just because, this roll cake is sure to impress.
Creamy Pumpkin Spice Roll Cake
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat eggs and granulated sugar until thick. Stir in pumpkin puree and vanilla extract until well combined.
- Gradually fold dry ingredients into the wet mixture until just combined. Spread batter evenly in prepared pan.
- Bake for 13–15 minutes or until the cake springs back when touched.
- Immediately loosen edges and turn cake onto a clean towel dusted with powdered sugar. Peel off parchment paper. Roll cake and towel together starting from the short side. Cool completely.
- For the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Unroll cooled cake carefully, spread filling evenly, then re-roll without the towel. Wrap in plastic and chill before slicing.