Pumpkin Spice Roll Cake: The Ultimate Fall Dessert Recipe

Fall Pumpkin Spice Roll Cake is more than just a dessert; it’s an edible embrace of autumn, a culinary ode to crisp air, changing leaves, and cozy evenings. I don’t know about you, but for me, there’s a unique joy in crafting a show-stopping dessert that not only tastes incredible but also looks like a work of art. This particular treat, with its delicate, moist pumpkin-infused cake rolled around a luscious, spiced cream cheese filling, truly embodies the spirit of the season.

Why do we adore pumpkin spice?

Its blend of cinnamon, nutmeg, ginger, and cloves instantly evokes warmth and nostalgia, making it a beloved flavor profile throughout the cooler months. The elegance of a beautifully swirled roll cake, often seen at holiday gatherings, adds a touch of sophistication to any table, transforming humble ingredients into a delightful centerpiece. This Fall Pumpkin Spice Roll Cake is a testament to the comforting power of seasonal flavors, offering a perfect balance of earthy pumpkin, aromatic spices, and a smooth, tangy cream cheese frosting that will undoubtedly become a treasured addition to your autumn baking repertoire. Get ready to impress and delight with every delicious slice!

this RECIPE

Ingredients:

Creating a truly magnificent Fall Pumpkin Spice Roll Cake starts with having all your ingredients ready. I always find it makes the baking process so much smoother when everything is measured out and waiting. Here’s what you’ll need for this delightful autumn treat:

• For the Pumpkin Spice Cake:
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling!)
  • ½ cup (120ml) vegetable oil (or other neutral oil like canola)
  • 1 cup (125g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional, but I love the depth it adds!)
  • ½ teaspoon salt
  • Powdered sugar, for dusting the towel and finished cake
• For the Cream Cheese Frosting:
  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Preparing the Pumpkin Roll Cake Batter

The foundation of our incredible Fall Pumpkin Spice Roll Cake is a tender, moist, and perfectly spiced pumpkin cake. Getting the batter right is crucial, and I’ll walk you through my method for success.

1. Preheat and Prepare Your Pan: First things first, let’s get that oven ready. Preheat your oven to 375°F (190°C). Then, line a 10×15-inch jelly roll pan with parchment paper, making sure the paper extends a little over the edges of the pan. This overhang acts as a helpful “sling” to lift the baked cake later. I always give the parchment a light spray with non-stick cooking spray for extra insurance, especially on the sides.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, optional ground cloves, and salt. Whisk them really well to ensure all the spices and leavening agents are evenly distributed throughout the flour. This step is vital for a uniformly risen and flavorful cake. Set this bowl aside for a moment.
3. Whisk Wet Ingredients: In a large mixing bowl, combine the granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer (either a stand mixer with the whisk attachment or a hand mixer), beat these ingredients together on medium-high speed for about 2-3 minutes, until the mixture becomes light in color and slightly thickened. You’ll notice it gets a bit frothy and aerated – that’s exactly what we want to build structure.
4. Incorporate Pumpkin and Oil: Reduce the mixer speed to low. Gradually add the pumpkin puree and vegetable oil to the egg mixture, mixing until just combined. Be careful not to overmix here; we just want everything to come together smoothly. The mixture will look a beautiful light orange.
5. Add Dry to Wet: With the mixer still on low speed, slowly add the dry ingredient mixture to the wet ingredients in two additions. Mix only until the flour streaks have just disappeared. Overmixing develops gluten, which can lead to a tough cake, and we’re aiming for a wonderfully tender crumb for our Fall Pumpkin Spice Roll Cake. A few small lumps are better than overmixed batter. I often finish this step with a rubber spatula, giving it a final gentle fold to ensure no dry spots remain at the bottom of the bowl.

Baking and Rolling the Pumpkin Roll Cake

This phase is perhaps the most unique and critical for a successful roll cake. The rolling technique requires a little confidence, but I promise, it’s easier than it looks! The key is to roll the cake while it’s still warm and pliable.

6. Spread the Batter: Carefully pour the pumpkin cake batter into your prepared jelly roll pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly across the entire pan, going all the way to the edges. Try to get it as uniform as possible to ensure even baking.
7. Bake the Cake: Place the pan in the preheated oven and bake for 13-16 minutes. Baking time can vary slightly depending on your oven, so keep a close eye on it. The cake is done when it springs back lightly to the touch in the center, and a wooden skewer or toothpick inserted into the center comes out clean. You’ll notice the edges might start to pull away slightly from the sides of the pan. Do not overbake, as this can make the cake dry and prone to cracking when rolled.
8. Prepare for Rolling: While the cake is baking, prepare a clean, lint-free kitchen towel (or a large piece of parchment paper). Lay it flat on your counter and generously dust it with powdered sugar. This dusting prevents the cake from sticking to the towel and gives it a nice finish.
9. Invert and Roll Immediately: As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared powdered sugar-dusted towel. Gently peel off the parchment paper that was on the bottom of the cake. Now, starting from one of the short ends, carefully and tightly roll the cake up into the towel. The powdered sugar on the towel will stick to the cake, which is perfectly normal.
10. Cool Completely: Place the rolled cake, still wrapped in the towel, on a wire rack to cool completely to room temperature. This can take anywhere from 1 to 2 hours. Resist the urge to unroll it while it’s still warm, as it will likely crack. The purpose of rolling it warm is to “train” the cake to hold its rolled shape without breaking later. This step is absolutely essential for creating that iconic spiral in your Fall Pumpkin Spice Roll Cake.

Making the Cream Cheese Frosting

No Fall Pumpkin Spice Roll Cake is complete without a luscious, tangy, and sweet cream cheese frosting. This frosting is incredibly simple to make, but a few tips ensure it’s perfectly smooth and spreadable.

11. Soften Ingredients: Ensure your full-fat cream cheese and unsalted butter are at room temperature. This is non-negotiable for a smooth frosting! Cold ingredients will lead to a lumpy, difficult-to-spread frosting. I usually take them out about an hour before I plan to mix.
12. Cream Butter and Cream Cheese: In a large mixing bowl, combine the softened cream cheese and softened butter. Using an electric mixer on medium-high speed, beat them together for about 2-3 minutes until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl frequently to ensure everything is incorporated. You don’t want any lumps of butter or cream cheese hiding!
13. Add Vanilla and Salt: Reduce the mixer speed to low. Add the vanilla extract and salt, mixing until just combined. The salt helps to balance the sweetness and really brings out the flavors.
14. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low speed. Mix until each addition is fully incorporated before adding the next. Once all the sugar is in, increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is light, airy, and fluffy. If your frosting seems too thick, you can add a tiny splash (¼ teaspoon at a time) of milk or cream. If it’s too thin, you can add a little more sifted powdered sugar. My goal is a frosting that’s spreadable but also firm enough to hold its shape inside the roll.

Assembling and Chilling the Fall Pumpkin Spice Roll Cake

Now comes the fun part – assembling our beautiful Fall Pumpkin Spice Roll Cake! This is where all your hard work pays off and the magic happens, revealing that signature spiral.

15. Unroll the Cake: Once the cake is completely cool, gently unroll it from the towel onto a clean flat surface. Be careful and take your time. If it cracks a tiny bit, don’t worry too much – the frosting will hide minor imperfections, and it’s all part of the rustic charm.
16. Spread the Frosting: Evenly spread about two-thirds of the cream cheese frosting over the entire surface of the unrolled cake, leaving about a ½-inch border clear around the edges. This border prevents the frosting from oozing out excessively when you re-roll. I find an offset spatula is the perfect tool for this, allowing for smooth, even coverage.
17. Re-roll the Cake: Starting from the same short end you began with before, carefully and tightly re-roll the cake, this time without the towel. Take your time and try to keep it as snug as possible. As you roll, the frosting will gently fill the center.
18. Chill for Stability: Once rolled, carefully transfer the Fall Pumpkin Spice Roll Cake seam-side down onto a serving platter or a sheet of plastic wrap. Wrap it loosely but securely in plastic wrap. Refrigerate for at least 1-2 hours, or ideally 4 hours, to allow the cake to set and the frosting to firm up. This makes it much easier to slice neatly and prevents it from squishing.
19. Decorate and Serve: After chilling, unwrap the cake. If you have any leftover frosting, you can pipe or spread it decoratively on top of the roll, or simply dust the entire cake generously with powdered sugar. To serve, use a sharp, thin knife to slice the cake into individual portions. For the cleanest slices, wipe your knife clean between each cut. Each slice will reveal that gorgeous pumpkin cake and cream cheese frosting swirl, a truly inviting sight!
20. Storage: This delightful Fall Pumpkin Spice Roll Cake is best stored in an airtight container in the refrigerator for up to 3-4 days. I find it tastes even better the next day as the flavors meld together beautifully.

There you have it! A perfect, moist, and wonderfully spiced Fall Pumpkin Spice Roll Cake that’s sure to impress everyone who tries it. Enjoy the cozy flavors of autumn in every single bite!

Conclusion:

And there you have it, my friends! We’ve journeyed together through the delightful process of creating what I truly believe is one of the most heartwarming and utterly irresistible desserts of the season. This isn’t just another cake; it’s an experience, a celebration of autumn’s bounty, a perfect symphony of flavors that will instantly transport you to a cozy, spice-filled haven. The tender, moist pumpkin cake, infused with that iconic blend of cinnamon, nutmeg, ginger, and cloves, provides the perfect embrace for the rich, tangy, and incredibly smooth cream cheese frosting. Each slice is a testament to comfort and joy, a little piece of edible magic that brightens any day. I can confidently say that once you taste the delicate balance of sweet and spice, the light springiness of the cake contrasted with the velvety filling, you’ll understand exactly why this recipe holds such a special place in my heart and why I’m so eager for you to make it your own. It’s truly a must-try for anyone who adores the comforting flavors of fall.

But the journey doesn’t end with baking! Part of the joy of creation is sharing and savoring. This particular treat, your magnificent homemade Fall Pumpkin Spice Roll Cake, is incredibly versatile when it comes to serving. Imagine a slice alongside a steaming mug of strong, dark coffee on a crisp morning, or perhaps an herbal tea in the afternoon. It’s absolutely divine as the grand finale to a festive dinner party, offering a sophisticated yet utterly comforting dessert that’s sure to impress your guests. For a truly decadent experience, consider serving it with a dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or vanilla, or a light dusting of cocoa powder. Feeling a little adventurous? Try a light drizzle of caramel sauce over each slice just before serving – the salty-sweet combination with the pumpkin spice is simply out of this world! As for variations, don’t be afraid to experiment. While the classic cream cheese filling is unbeatable, you could explore adding a thin layer of toasted chopped pecans or walnuts to the filling before rolling for an extra textural dimension. Or, for a different twist, try folding a spoonful of pumpkin puree directly into a portion of your cream cheese frosting for an even more intense pumpkin flavor throughout. The possibilities are truly endless, allowing you to tailor this seasonal showstopper to your exact preferences and make it uniquely yours.

Seriously, I cannot emphasize enough how much I encourage you to set aside some time this season to create this masterpiece. There’s a unique satisfaction that comes from unfurling that beautifully baked pumpkin sheet and then carefully rolling it into its iconic shape, knowing the deliciousness that awaits. It’s a project that’s immensely rewarding and surprisingly approachable, even if you’re new to roll cakes. The aroma alone as it bakes will fill your home with the most incredible, welcoming scents of autumn, instantly creating an atmosphere of warmth and happiness. This isn’t just about following a recipe; it’s about making memories, whether you’re baking it for yourself, for your family, or for friends. Once you’ve successfully brought this delightful Fall Pumpkin Spice Roll Cake to life, I would absolutely adore hearing all about your experience! Did you love the process? What did your family and friends think? Did you try any of the serving suggestions or put your own creative spin on it? Please, don’t hesitate to share your thoughts, your successes, and even your “oops” moments (we all have them!) in the comments below, or better yet, share a photo of your creation on social media and tag me! Seeing your beautiful bakes always brings a huge smile to my face. Go on, embrace the spirit of fall, get baking, and let’s make this autumn the most delicious one yet!

Fall Pumpkin Spice Roll Cake

An edible embrace of autumn, this Fall Pumpkin Spice Roll Cake features a delicate, moist pumpkin-infused cake rolled around a luscious, spiced cream cheese filling, embodying the spirit of the season.

Prep Time
40 Minutes

Cook Time
16 Minutes

Total Time
30 Minutes

Servings
12 slices

Ingredients

• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup (240g) pumpkin puree
• ½ cup (120ml) vegetable oil
• 1 cup (125g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt
• Powdered sugar, for dusting
• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tsp pure vanilla extract
• ⅛ tsp salt

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. Step 3
   In a large bowl, beat granulated sugar, brown sugar, eggs, and vanilla for 2-3 minutes until light and frothy.
4. Step 4
   On low speed, mix in pumpkin puree and vegetable oil until just combined.
5. Step 5
   Gradually add dry ingredients to wet, mixing on low until just combined, avoiding overmixing.
6. Step 6
   Spread batter evenly in the prepared pan.
7. Step 7
   Bake for 13-16 minutes, until cake springs back and a toothpick comes out clean. Do not overbake.
8. Step 8
   Immediately invert hot cake onto a powdered sugar-dusted towel. Peel off parchment paper.
9. Step 9
   Starting from a short end, tightly roll the cake (with the towel) and cool completely on a wire rack for 1-2 hours.
10. Step 10
    Ensure softened cream cheese and butter are at room temperature.
11. Step 11
    Beat cream cheese and butter until light, fluffy, and smooth (2-3 minutes).
12. Step 12
    Mix in vanilla extract and salt.
13. Step 13
    Gradually add powdered sugar, beating until light and fluffy.
14. Step 14
    Gently unroll the cooled cake from the towel onto a clean surface.
15. Step 15
    Spread two-thirds of the frosting evenly over the cake, leaving a ½-inch border.
16. Step 16
    Tightly re-roll the cake without the towel.
17. Step 17
    Transfer seam-side down to a platter, wrap, and refrigerate for 1-2 hours (ideally 4 hours) to set.
18. Step 18
    Unwrap, dust with powdered sugar or decorate with remaining frosting. Slice with a sharp knife and serve.
19. Step 19
    Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.