Pumpkin Spice Roll Cake with Easy Make-Ahead Instructions

I first made this Pumpkin Spice Roll Cake on a chilly October morning when I needed a dessert that would feel special but not take all day to make. I was headed to a neighborhood gathering, and I wanted something that would stand out on a dessert table without screaming for attention. This cake delivered. It had the warm, spiced aroma of fall, a soft pumpkin sponge that melted in your mouth, and a rich cream cheese swirl that brought everyone back for seconds. It became an instant tradition.

The best part? It looks like a bakery showpiece, but it’s absolutely manageable for a home baker. With simple ingredients, a forgiving method, and make-ahead ease, this Pumpkin Spice Roll Cake is the kind of recipe you’ll return to every autumn.

Recipe Overview & Why You’ll Love It

This Pumpkin Spice Roll Cake captures everything we love about fall baking: fragrant spices, moist pumpkin cake, and a silky filling that balances sweetness with tang. But unlike many layered or frosted cakes, it’s quick to make, easy to store, and naturally portioned for sharing.

Whether you’re hosting Thanksgiving or simply craving something cozy with your coffee, this cake hits the mark. Its soft sponge and cream cheese filling roll into a beautiful spiral that’s easier to achieve than you think—and more delicious than you expect.

Ingredients & Substitutions

Each component of this Pumpkin Spice Roll Cake brings flavor, structure, or smoothness. Don’t skip the sifting, softening, or room-temperature steps—they matter more than you think.

Dry Cake Ingredients

• 1 cup (120g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice blend
• ¼ teaspoon salt

Substitutions:

• Use cake flour (1 cup + 2 tablespoons) for a softer crumb.
• If you’re out of pumpkin pie spice, combine ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves.

Wet Cake Ingredients

• 3 large eggs, room temperature
• 1¼ cups (250g) granulated sugar
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

Substitutions:

• Sweet potato or butternut squash puree works as a swap for pumpkin.
• Use brown sugar in place of white sugar for deeper molasses notes.

Filling Ingredients

• ¼ cup (57g) salted butter, softened
• 8 oz (226g) cream cheese, room temperature
• 1 teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Pinch sea salt
• 3 cups (360g) powdered sugar, sifted

Substitutions:

• Mascarpone or thick Greek yogurt (drained) can work in a pinch, though the texture will vary.
• Unsalted butter + pinch of salt = salted butter substitute.

For Assembly

• ¼ cup (30g) powdered sugar (for towel dusting)

Equipment You’ll Need

You don’t need special tools—just a few reliable basics to make this Pumpkin Spice Roll Cake come together smoothly.

• 15×10-inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Mixing bowls (medium and large)
• Hand or stand mixer
• Whisk and spatula
• Cooling rack
• Fine mesh strainer or sifter
• Sharp knife (for slicing)
• Plastic wrap or airtight container for storage

Step-by-Step Instructions

Every step of this Pumpkin Spice Roll Cake is designed to give you confidence and great results, even if it’s your first roll cake.

Step 1: Prep & Mise en Place

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment and lightly grease it.

Lay a clean kitchen towel flat and dust it with the ¼ cup powdered sugar. This prevents sticking when you roll the cake later.

Bring eggs, butter, and cream cheese to room temperature now—cold ingredients will cause lumps or uneven texture later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Whisking distributes leavening evenly and aerates the flour for a lighter sponge.

Step 3: Make the Batter

In a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes until the mixture is pale and slightly fluffy.

Add the pumpkin puree and vanilla; beat again until smooth.

Gently fold in the dry mixture using a spatula—stop as soon as no flour streaks remain. Overmixing develops gluten and makes the cake dense.

Pour the batter into the prepared pan and spread evenly to about ¼ inch thickness.

Step 4: Bake & Initial Roll

Bake for 14–15 minutes. The cake should spring back when lightly pressed and a toothpick inserted should come out clean.

Remove from the oven and immediately turn the hot cake onto the powdered sugar–dusted towel.

Peel off the parchment. Starting at the short end, roll the cake and towel together into a spiral. This sets the shape while warm and prevents cracks.

Let it cool, rolled, on a wire rack for 30–45 minutes.

Step 5: Make the Filling

Beat the softened butter for 1 minute until creamy. Add cream cheese and beat together until smooth, 2–3 minutes.

Mix in vanilla, cinnamon, and salt.

Gradually beat in the sifted powdered sugar in 3–4 additions. This prevents lumps and keeps the filling light and fluffy.

Step 6: Fill & Re-roll

Unroll the cooled cake gently and remove the towel.

Spread the cream cheese filling evenly across the entire surface, leaving a ½-inch border around the edges.

Re-roll the cake (without the towel), smoothing as you go. Place seam-side down on a plate or lined tray.

Step 7: Chill & Slice

Refrigerate the finished roll for at least 1 hour to firm the filling.

When ready to serve, slice with a sharp knife dipped in hot water and wiped clean between cuts.

Why This Recipe Works

This Pumpkin Spice Roll Cake relies on method as much as ingredients.

• Rolling the cake while warm sets the spiral and prevents cracking.
• Whipping the eggs and sugar gives volume without needing extra leavening.
• Folding, not beating, preserves the tender crumb.
• Sifted powdered sugar ensures a silky, spreadable filling.
• Chilling before slicing yields clean, bakery-style cuts.

Each small detail supports a cake that’s light, beautiful, and easy to handle.

Pro Tips & Variations

You can elevate this Pumpkin Spice Roll Cake in creative ways:

• Add chopped pecans or walnuts to the batter for crunch.
• Mix a few tablespoons of maple syrup into the filling.
• Try orange zest for a citrus twist.
• Make mini rolls by dividing the batter into two smaller pans.
• Swap vanilla for maple or bourbon extract for depth.

Make-Ahead, Storage & Freezing

This Pumpkin Spice Roll Cake stores well, making it perfect for advance prep.

• Wrap the finished roll tightly in plastic and refrigerate for up to 5 days.
• Flavors deepen after a day in the fridge.
• To freeze: wrap the entire roll in plastic, then foil. Freeze for up to 3 months.
• Freeze individual slices wrapped separately for easy single servings.
• To thaw: refrigerate overnight or bring slices to room temperature for 30 minutes.

Serving Suggestions & Pairings

This cake is excellent alone, but a few pairings make it even more memorable.

• Serve with spiced chai, coffee, or hot apple cider.
• Add a dollop of whipped cream or a scoop of vanilla ice cream.
• Sprinkle lightly with cinnamon before serving.
• Pair with roasted pear or apple slices for an elegant fall dessert plate.
• For brunch, serve with yogurt and toasted nuts on the side.

Dietary Notes & Allergen Considerations

This Pumpkin Spice Roll Cake contains the following common allergens:

• Gluten (flour)
• Dairy (cream cheese, butter)
• Eggs

For dietary needs:

• Gluten-free: Use a 1:1 gluten-free baking flour.
• Dairy-free: Substitute vegan cream cheese and plant-based butter.
• Vegan: Use an egg replacer such as aquafaba and dairy-free options above.

Always double-check labels to confirm ingredients align with your dietary needs.

Troubleshooting & Common Mistakes

Avoid these common pitfalls to ensure your Pumpkin Spice Roll Cake turns out just right.

• Cracked cake? You waited too long to roll. Always roll while still warm.
• Lumpy filling? Butter or cream cheese wasn’t at room temperature.
• Dense texture? Batter was overmixed. Fold gently just until combined.
• Wet bottom? Cake was underbaked or wrapped while too warm.
• Filling squished out? Filling was too close to the edges or cake wasn’t chilled before slicing.

FAQs

Conclusion

This Pumpkin Spice Roll Cake is the kind of recipe that checks every box. It’s rich, soft, aromatic, and unexpectedly simple to make. With just the right balance of cozy spice and smooth filling, it feels festive without fuss—and looks good doing it.

Try it once, and it may just become a staple in your fall baking rotation. Whether you’re sharing it at a potluck or savoring a quiet slice with your morning coffee, this cake captures the heart of the season.

More Delicious Recipes

• Pumpkin Layer Cake: This rich, spiced layer cake captures all the flavors of fall in an elegant format. With layers of moist pumpkin cake and creamy frosting, it’s a decadent cousin to the classic roll cake and perfect for gatherings.
• Classic Yule Log (Bûche de Noël): If you love rolled cakes with beautiful presentation, this festive Yule Log is a must-try. It features a light sponge rolled with luscious filling, decorated for the holidays—similar in style to a pumpkin roll but tailored for winter celebrations.
• Soft Pumpkin Cookies with Cream Cheese Frosting: These pillowy cookies offer a handheld take on pumpkin spice goodness, topped with a tangy cream cheese frosting that mirrors the flavors in the roll cake. Perfect for casual fall treats or lunchbox desserts.

Pumpkin Spice Roll Cake That Brings Autumn to Your Table

Print Recipe

A soft and fluffy pumpkin spice roll cake filled with a smooth cream cheese frosting and rolled into a beautiful spiral. Perfect for fall gatherings, it’s easy to make, visually stunning, and packed with warm seasonal flavors.

• Author: Benchi
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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, room temperature
• 1 1/4 cups granulated sugar
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup powdered sugar (for towel dusting)
• 1/4 cup salted butter, softened
• 8 oz cream cheese, room temperature
• 1 tsp vanilla extract (for filling)
• 1/8 tsp ground cinnamon (for filling)
• Pinch sea salt (for filling)
• 3 cups powdered sugar, sifted

Instructions

1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Lay a clean kitchen towel flat and dust it with 1/4 cup powdered sugar.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
4. In a large bowl, beat eggs and granulated sugar for 2 minutes until pale and fluffy. Add pumpkin puree and vanilla extract and mix until smooth.
5. Fold in dry ingredients gently until no streaks remain. Spread batter evenly in the prepared pan to about 1/4 inch thickness.
6. Bake for 15 minutes, until the cake springs back when touched and a toothpick inserted comes out clean.
7. Immediately turn the hot cake onto the prepared towel, peel off parchment, and roll the cake and towel together from the short side. Let cool for 45 minutes.
8. In a bowl, beat butter until creamy. Add cream cheese and beat 2–3 minutes until smooth. Mix in vanilla, cinnamon, and salt. Gradually beat in powdered sugar until fluffy.
9. Unroll the cooled cake, spread filling evenly over the surface, leaving a small border. Re-roll the cake tightly without the towel.
10. Chill the rolled cake for at least 1 hour before slicing and serving.

Notes

• Make sure eggs, cream cheese, and butter are at room temperature for best texture.
• Roll the cake while it’s still warm to prevent cracking.
• Substitute sweet potato or butternut squash puree for pumpkin if needed.
• Brown sugar can be used instead of granulated sugar for added depth.
• Freeze the whole roll or individual slices for up to 3 months.