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beautifully sliced fall pumpkin spice roll cake with cream cheese filling on white plate in modern kitchen
Taha Ayad

Fall Pumpkin Spice Roll Cake

There’s something magical about the warm aroma of pumpkin and spices filling your kitchen. This fall pumpkin spice roll cake combines a soft, spiced pumpkin sponge with a creamy filling and a stunning swirl that makes it perfect for any autumn gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 oz cream cheese softened
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
  2. Whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, beat eggs and sugar until pale and thick, then mix in pumpkin puree and vanilla.
  4. Fold dry ingredients into the wet mixture until smooth.
  5. Spread batter evenly in the pan and bake for 12–15 minutes until the center springs back lightly.
  6. Invert the warm cake onto a powdered sugar–dusted towel and roll it up from the short end; cool completely.
  7. Beat cream cheese, butter, vanilla, and powdered sugar until creamy.
  8. Unroll the cooled cake, spread the filling evenly, and re-roll tightly.
  9. Wrap in plastic and chill at least 1 hour before slicing and serving.

Notes

  1. Roll the cake while warm to prevent cracking.
  2. Use pure pumpkin puree, not pumpkin pie filling.
  3. Dust with powdered sugar or drizzle caramel before serving.
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