Creamy pumpkin spice roll cake is the perfect dessert for fall—moist, warmly spiced, and swirled with a rich, tangy cream cheese filling. I love how it captures the cozy flavors of the season in every bite, all wrapped up in an elegant rolled cake that looks as impressive as it tastes.

Why You’ll Love This Recipe

I love this pumpkin spice roll cake because it’s both festive and foolproof. The cake is light and tender, filled with classic autumn spices like cinnamon and nutmeg, and it pairs beautifully with the smooth cream cheese filling. It’s the kind of dessert that always gets compliments and feels special without being complicated to make. Creamy Pumpkin Spice Roll Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

Pumpkin purée (not pumpkin pie filling)
Eggs
Granulated sugar
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Vanilla extract
Powdered sugar (for rolling and dusting)

For the Filling:

Cream cheese (softened)
Butter (softened)
Powdered sugar
Vanilla extract

Directions

I preheat the oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang for easy removal.
In a mixing bowl, I beat the eggs and granulated sugar until light and fluffy. I stir in the pumpkin purée and vanilla.
In another bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
I fold the dry ingredients into the wet mixture just until combined, then pour the batter into the prepared pan and spread it evenly.
I bake for 12–15 minutes, or until the top springs back when lightly touched.
While the cake bakes, I lay out a clean kitchen towel and dust it generously with powdered sugar.
I immediately turn the hot cake onto the towel and carefully peel off the parchment paper.
I roll the cake up gently, starting from the short end, with the towel inside. I let it cool completely while rolled up.

For the Filling:
9. I beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
10. Once the cake is fully cool, I unroll it gently and spread the filling evenly over the surface.
11. I re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour before slicing.
12. I dust the top with powdered sugar before serving.

Servings and timing

This recipe makes about 8–10 slices and takes roughly 1 hour and 30 minutes from start to finish, including cooling and chilling. It’s ideal for Thanksgiving, fall celebrations, or whenever I want to share a cozy homemade dessert.

Variations

I sometimes add chopped pecans or walnuts to the filling for extra crunch. For a twist, I flavor the cream cheese filling with a little maple syrup or a dash of cinnamon. If I want a lighter version, I use light cream cheese or Greek yogurt in place of some of the butter.

storage/reheating

I store the pumpkin roll in the refrigerator, wrapped tightly in plastic wrap, for up to 4 days. I don’t reheat it—it’s best served chilled or at room temperature. I also freeze the whole roll or individual slices; I just thaw them in the fridge overnight before serving. Creamy Pumpkin Spice Roll Cake

FAQs

Can I make this roll cake ahead of time?

Yes, I often make it a day or two in advance. It actually tastes better once chilled and sliced after sitting in the fridge for a while.

Why did my cake crack when rolling?

Cracks can happen if the cake is too cool when rolling. I always roll it while it’s still warm and pliable to avoid that.

Can I use fresh pumpkin purée?

Yes, I use homemade pumpkin purée sometimes—just make sure it’s not too watery and is well strained for the best texture.

How do I keep the cake from sticking to the towel?

I dust the towel generously with powdered sugar before rolling to prevent sticking. I also use a non-terrycloth towel with a smooth surface.

What can I use instead of cream cheese?

If I want a twist, I use mascarpone or a mixture of whipped cream and Greek yogurt for a lighter filling. The texture changes slightly but still tastes great.

Conclusion

Creamy pumpkin spice roll cake is one of my favorite desserts to bake in the fall. It’s soft, warmly spiced, and filled with a luscious cream cheese swirl that makes every slice irresistible. Whether I serve it at a holiday table or just as a weekend treat, it’s always a comforting and impressive dessert I’m proud to share.