Creamy Pumpkin Spice Roll Cake

This luscious Creamy Pumpkin Spice Roll Cake wraps a soft, spiced sponge around a dreamy cream cheese filling, creating a dessert that feels like a hug on a plate. As a beginner-friendly fall dessert, it transforms everyday ingredients into a show-stopping centerpiece for autumn gatherings and holiday celebrations. The gentle sweetness of granulated sugar, harmonized with warming cinnamon, ginger, and nutmeg, melds perfectly with velvety canned pumpkin and a hint of vanilla. Each bite reveals a tender crumb that practically melts in your mouth, while the silky filling adds a luxurious contrast that beckons you for “just one more slice.” There’s something magical about unrolling that perfectly baked sponge and watching the filling nestle inside every swirl. Emily, your enthusiastic kitchen confidante, promises that despite its elegant appearance, this recipe is delightfully straightforward and perfect for home cooks eager to impress without fuss.

Alongside its enchanting flavor profile, this Creamy Pumpkin Spice Roll Cake is wonderfully efficient with just 20 minutes of active preparation, 15 minutes of baking time, and an hour of resting to let those layers set and harmonize. When sliced into 12 generous rounds, each serving contains about 250 calories, making it a reasonably indulgent treat for dessert lovers. Whether you’re planning a cozy weekend brunch or adding a festive touch to holiday potlucks, this spiced cake delivers on both taste and presentation. The course type is Dessert, difficulty level is Beginner, and the overall process is so enjoyable that you’ll find yourself sharing tips and stories with friends as the sweet scent of pumpkin and spice fills your kitchen.

KEY INGREDIENTS IN CREAMY PUMPKIN SPICE ROLL CAKE

To create this delicious roll cake, we rely on a handful of simple yet essential ingredients that work together to provide structure, flavor, and that irresistible creamy finish. Here’s a closer look at what makes this recipe shine:

• All-purpose flour

Provides the foundation for the cake’s tender crumb, giving structure without weighing down the sponge.

• Baking powder & baking soda

These leavening agents ensure a light, airy texture by producing tiny air bubbles during baking.

• Ground cinnamon, ginger & nutmeg

Create that signature pumpkin spice warmth, infusing each morsel with cozy, aromatic flavors.

• Salt

Balances the sweetness and rounds out the spice blend, enhancing every other flavor in the sponge.

• Eggs

Act as natural emulsifiers, binding ingredients together while contributing to the cake’s moist, sponge-like quality.

• Granulated sugar

Sweetens the batter and helps achieve a golden-brown top that springs back with just the right amount of tenderness.

• Canned pumpkin

Brings moisture, vibrant color, and rich autumn flavor without extra fuss.

• Vanilla extract

Lends depth and a hint of floral sweetness that complements the pumpkin and spices.

• Cream cheese

Forms the silky base for the filling, creating a tangy contrast to the sweet, spiced sponge.

• Powdered sugar (both in filling & for dusting)

Sweetens the filling to a smooth consistency and doubles as a decorative dusting for an elegant finish.

• Butter

Adds richness to the filling, making it luxuriously creamy and stable enough to hold its shape.

HOW TO MAKE CREAMY PUMPKIN SPICE ROLL CAKE

Now that we’ve gathered our ingredients and prepped for a cozy baking session, let’s transform these pantry staples into a stunning spiced roll cake. Follow these detailed steps for best results:

1. Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan and line it with parchment paper. Grease and flour the paper thoroughly to prevent sticking.

2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk until evenly distributed and set aside.

3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick, pale, and ribbon-like.

4. Stir the canned pumpkin and vanilla extract into the beaten eggs until just blended.

5. Gradually fold the dry ingredients into the wet mixture using a gentle folding motion; stop as soon as no flour streaks remain to avoid overmixing.

6. Spread the batter evenly and smoothly into the prepared jelly-roll pan, ensuring corners are filled.

7. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed—avoid overbaking to keep the sponge pliable.

8. While the cake bakes, lay a clean kitchen towel flat on your countertop and sprinkle it generously with powdered sugar.

9. Immediately upon removing the cake from the oven, loosen the edges and turn out the hot cake onto the sugared towel, then carefully peel away the parchment.

10. Starting at the narrow end, roll the cake and the towel together tightly but gently. Place seam side down to cool completely.

11. To prepare the filling, beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth and creamy.

12. Once the cake has cooled, carefully unroll it on a flat surface and spread the cream cheese filling evenly over the entire surface, leaving a small border.

13. Gently reroll the cake without the towel, maintaining a snug swirl. Place seam side down on a serving platter.

14. Cover and refrigerate for at least one hour to allow the filling to set and flavors to meld. Before serving, dust the roll with powdered sugar for an attractive, festive finish.

SERVING SUGGESTIONS FOR CREAMY PUMPKIN SPICE ROLL CAKE

Presenting this Creamy Pumpkin Spice Roll Cake can be just as fun as baking it. With its swirls of spiced cake and creamy filling, every slice is picture-perfect—but here are a few ideas to elevate your presentation and taste:

• Serve each slice on a rustic wooden board with a light dusting of powdered sugar and a few cinnamon sticks to echo the cozy spice notes.

• Accompany the roll with a dollop of whipped cream flavored with a pinch of ground cinnamon for added airiness and a sweet, spiced kick.

• Pair slices with a steaming mug of pumpkin-spiced latte or hot apple cider, harmonizing the dessert’s warm flavors with a comforting autumn beverage.

• Create a dessert platter by adding fresh cranberries or pomegranate arils, brightening the deep orange hue of the pumpkin cake and adding a touch of festive color.

HOW TO STORE CREAMY PUMPKIN SPICE ROLL CAKE

Ensuring your roll cake stays at peak freshness is easy with the right storage techniques. Whether you want to enjoy leftovers or prepare in advance, follow these tips:

• Refrigeration: After wrapping the roll cake tightly in plastic wrap, place it in an airtight container. Store in the coldest part of the fridge for up to three days.

• Freezing Individual Slices: Slice the cake, wrap each piece in parchment paper, then in foil. Store in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator.

• Quick Chilling: If you need a firmer filling in a hurry, place the wrapped roll cake in the freezer for 20 minutes. This also makes slicing neater.

• Preparing Ahead: Bake and assemble the roll cake up to one day in advance, then refrigerate fully covered. Flavors will deepen overnight, making it even more delicious.

CONCLUSION

This Creamy Pumpkin Spice Roll Cake has everything you need for a memorable fall dessert: a tender, spiced cake layer wrapped around a rich, velvety cream cheese filling, finished with a delicate dusting of powdered sugar. From the simple beginner-friendly ingredients to the step-by-step rolling technique, you’ve learned how to create a striking dessert that’s perfect for any gathering. With just 20 minutes of prep, 15 minutes of bake time, and an hour of chilling, this elegant roll requires minimal hands-on time while delivering maximum flavor. Whether you’re sharing stories over a cup of coffee or surprising guests at a holiday party, this recipe promises smiles with every slice.

Feel free to print this article and save it for later use—you’ll find the FAQ section below if you need quick answers on technique or storage. Your feedback, questions, or personal tweaks are always welcome; let me know how your Creamy Pumpkin Spice Roll Cake turned out, what variations you tried, or if you need any extra pointers. Happy baking, and here’s to many delicious autumn moments shared over this irresistible dessert!

Print Recipe

Creamy Pumpkin Spice Roll Cake

Author: Anna Dubois Courses: Dessert

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 1 hr Total Time 1 hr 35 mins

Calories: 250

Description

This Pumpkin Spice Roll Cake is a delightful treat with a soft, spiced cake wrapped around a rich cream cheese filling. Perfect for autumn gatherings and holiday celebrations!

Ingredients

Scale

1/2x 1x 2x 3x

• For the Cake:

• - 3/4 cup all-purpose flour

• - 1/2 teaspoon baking powder

• - 1/2 teaspoon baking soda

• - 1/2 teaspoon ground cinnamon

• - 1/2 teaspoon ground ginger

• - 1/4 teaspoon ground nutmeg

• - 1/4 teaspoon salt

• - 3 large eggs

• - 1 cup granulated sugar

• - 2/3 cup canned pumpkin

• - 1 teaspoon vanilla extract

• For the Filling:

• - 1 ounce cream cheese (softened)

• - 1 cup powdered sugar (sifted)

• - 6 tablespoons butter (softened)

• - 1 teaspoon vanilla extract

• For Dusting:

• - Powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly-roll pan and line it with parchment paper. Grease and flour the paper to prevent sticking.
2. In a mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale. Stir in the pumpkin and vanilla extract.
4. Gradually fold in the dry ingredients until just combined. Do not overmix.
5. Spread the batter evenly into the prepared jelly-roll pan.
6. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched. Be careful not to overbake.
7. Lay a clean kitchen towel flat on a countertop and sprinkle it generously with powdered sugar.
8. Immediately loosen the cake and carefully turn it out onto the prepared towel, peeling away the parchment paper.
9. Starting with the narrow end, carefully roll up the cake and the towel together. Place seam side down to cool completely.
10. To prepare the filling, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
11. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
12. Gently reroll the cake without the towel and place it seam side down on a serving platter.
13. Cover and refrigerate for at least an hour to allow the flavors to meld and the filling to set.
14. Before serving, dust with powdered sugar for an attractive finish.

Note

• If you're in a rush, you can chill the cake in the freezer for about 20 minutes to allow the filling to firm up.
• The pumpkin roll can be made a day in advance, enhancing its flavors the next day.
• You can experiment with different spices by adding a pinch of cloves or allspice for added warmth.
• The cake can be stored in the refrigerator, covered, for up to 3 days or frozen for up to a month.

Keywords: pumpkin roll, cream cheese filling, fall desserts, easy recipes, holiday baking, spiced cake