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Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake – Soft, Spiced, and Filled with Sweet Autumn Comfort

This Creamy Pumpkin Spice Roll Cake is the dessert that defines fall — tender pumpkin sponge cake swirled with a rich cream cheese filling that melts in your mouth. Lightly spiced with cinnamon and nutmeg, it’s a cozy, show-stopping treat for Thanksgiving or any crisp autumn evening. Each slice tastes like a hug in dessert form!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cake:
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree not pie filling
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Powdered sugar for dusting
For the Cream Cheese Filling:
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp butter softened
  • 1 tsp vanilla extract

Equipment

  • Jelly roll pan (15x10 inch)
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Clean kitchen towel

Method
 

Preheat and Prepare
  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle a clean kitchen towel with powdered sugar; set aside for rolling later.
Make the Pumpkin Cake
  1. In a large bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree until smooth.
  2. In another bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually fold the dry ingredients into the wet mixture until combined.
Bake
  1. Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Roll the Cake
  1. Immediately loosen the cake edges and turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the warm cake and towel together. Let cool completely on a wire rack.
Prepare the Filling
  1. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Fill and Roll Again
  1. Unroll the cooled cake gently. Spread the filling evenly over the surface, leaving a small border. Re-roll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 2 hours to set.
Serve
  1. Dust with powdered sugar before slicing. Serve chilled or slightly cool for best texture.

Notes

Storage: Keep refrigerated in an airtight container for up to 4 days.
Freezing: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Tip: To prevent cracking, don’t overbake the cake — it should be springy and slightly moist.
Make it festive: Add a drizzle of caramel or sprinkle of chopped pecans before serving.