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If you love pumpkin spice and everything nice, this Pumpkin Spice Cake Roll is about to be your new favorite fall dessert! With a light and fluffy pumpkin sponge cake, warm spices, and a sweet cream cheese filling, this roll is the perfect mix of cozy and indulgent.
Whether you’re making it for Thanksgiving, Halloween, or just a crisp fall day, this cake will be a hit. Plus, it looks super fancy—but don’t worry, I’ll walk you through it step by step. Let’s get baking! 🍁
🛒 Ingredients
For the Pumpkin Cake:
- ¾ cup (95g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice (or mix 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves!)
- 3 large eggs
- ¾ cup (150g) granulated sugar
- ⅔ cup (150g) canned pumpkin puree (not pumpkin pie filling!)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 4 tbsp (56g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
For Topping:
- Powdered sugar for dusting
- Chopped pecans (optional, for crunch!)
🔥 Directions
1️⃣ Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan, then line it with parchment paper and grease the paper. (This makes rolling easier!)
2️⃣ Make the Pumpkin Cake
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large mixing bowl, beat eggs and sugar for 2-3 minutes until pale and thick.
- Add pumpkin puree and vanilla extract, mixing until smooth.
- Gently fold in the dry ingredients until just combined—don’t overmix!
- Pour the batter into the prepared pan and spread evenly.
3️⃣ Bake & Roll the Cake
- Bake for 12-14 minutes, or until the top is set and springs back when lightly touched.
- While the cake is still warm, flip it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper, then roll the cake up inside the towel (starting from the short side).
- Let it cool completely in the towel—this prevents cracks!
4️⃣ Make the Cream Cheese Filling
- In a bowl, beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla extract, mixing until creamy.
5️⃣ Fill & Roll the Cake
- Gently unroll the cooled cake, then spread the cream cheese filling evenly over the surface.
- Carefully roll the cake back up (without the towel this time) and place seam-side down.
- Refrigerate for 30 minutes to firm up before slicing.
6️⃣ Add Toppings & Serve
- Dust with powdered sugar and sprinkle with chopped pecans if using.
- Slice, serve, and enjoy your beautiful fall-inspired dessert! 🍁🎃
🎃 Helpful Tips & FAQ
Why did my cake crack when rolling?
- It might have been overbaked—bake just until set!
- Rolling while warm is key—this helps prevent cracks.
- If cracks happen, don’t stress! Just cover them with powdered sugar, frosting, or whipped cream.
How do I store this cake roll?
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months—just thaw in the fridge before serving!
Can I make this ahead of time?
Yes! In fact, this cake tastes even better the next day after the flavors meld together. Just keep it refrigerated.
Fun Variations
- Maple Twist: Add 1 tsp maple extract to the filling for a cozy maple flavor. 🍁
- Chocolate Pumpkin Roll: Mix 2 tbsp cocoa powder into the dry ingredients for a chocolatey touch! 🍫
- Caramel Drizzle: Drizzle warm caramel sauce over the top before serving. 😍
🍂 Final Thoughts
This Pumpkin Spice Cake Roll is everything you love about fall in one beautiful, spiced, and creamy dessert! It’s surprisingly easy to make and always impresses.
Try it out and let me know how it turns out! Tag me in your photos or leave a comment below. Happy baking! 😊🍁🎃
