Creamy Pumpkin Spice Roll Cake: A Dreamy Fall Dessert with Warm Spices and Silky Filling

Why You’ll Love This Recipe

Creamy pumpkin spice roll cake is the ultimate autumn indulgence — light, moist pumpkin sponge rolled around a luscious cream cheese filling. Each bite delivers the perfect balance of cozy spices and velvety sweetness, making it an elegant showstopper for any fall occasion. I once brought this to a Thanksgiving gathering, and it was gone before the pie even made it to the table. The best part? It looks impressive but is surprisingly easy to make. The aroma of cinnamon, nutmeg, and cloves fills your kitchen as the cake bakes, and the creamy filling makes every slice melt in your mouth. Whether you’re serving it for a holiday dessert or a weekend treat, this pumpkin roll is sure to steal the spotlight.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour — Provides structure while keeping the cake soft and tender.

Baking powder and baking soda — Help the cake rise evenly for a light texture.

Salt — Balances the sweetness and enhances the warm spice flavors.

Pumpkin puree — The star ingredient, adding moisture, color, and rich pumpkin flavor.

Granulated sugar — Sweetens the cake without overpowering the pumpkin spice.

Eggs — Create structure and stability for easy rolling.

Vanilla extract — Adds depth and warmth to the cake.

Ground cinnamon, nutmeg, cloves, and ginger — The classic pumpkin spice blend that defines the season.

Powdered sugar — For dusting the towel (to prevent sticking) and for the frosting.

Cream cheese — The base for the rich, tangy filling that perfectly complements the pumpkin.

Butter — Adds creaminess and helps the filling hold its shape.

Directions

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In a separate large bowl, beat eggs, sugar, and vanilla until thick and pale. Add pumpkin puree and mix until combined. Gently fold in the dry ingredients until just incorporated. Spread the batter evenly into the prepared pan and smooth the top.

Bake for 13–15 minutes, or until the cake springs back lightly when touched. While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Peel off the parchment paper and carefully roll the cake up in the towel, starting from the short end. Let cool completely while rolled to maintain shape.

For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the cake is completely cool, gently unroll it and spread the filling evenly over the surface. Re-roll the cake (without the towel) and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes about 8–10 slices. Preparation takes 20 minutes, baking 15 minutes, and cooling/filling about 1 hour. Total time: around 1 hour 45 minutes.

Storage/reheating

Store the pumpkin roll in the refrigerator, tightly wrapped, for up to 4 days. For longer storage, freeze the wrapped roll for up to 2 months; thaw in the refrigerator overnight before serving. Serve chilled or at room temperature.

Variations and Customizations

Maple Cream Filling — Add 1 tablespoon of pure maple syrup to the cream cheese filling.

Pecan Crunch — Sprinkle chopped toasted pecans over the filling before rolling.

Spiced Whipped Cream — Swap cream cheese filling for spiced whipped cream for a lighter texture.

Chocolate Drizzle — Drizzle melted chocolate over the top for a decorative finish.

Pumpkin Mocha Roll — Add a teaspoon of espresso powder to the cake for a coffee twist.

Gluten-Free — Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Vegan Version — Use plant-based cream cheese and egg substitute.

Extra Spice — Increase cinnamon and nutmeg for a bolder flavor.

Mini Rolls — Divide the batter in half and bake in smaller pans for individual rolls.

Caramel Swirl — Add a drizzle of caramel sauce inside the roll before adding filling.

FAQs

How do I prevent the cake from cracking?

Roll it in the towel while still warm — this helps it hold shape without breaking.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree for the right texture and balance.

How do I keep the cake from sticking to the towel?

Dust the towel generously with powdered sugar before rolling.

Can I make it ahead of time?

Yes, it tastes even better after chilling overnight.

Why is my cake dry?

Overbaking or using too much flour can dry it out — measure carefully.

Can I freeze the pumpkin roll?

Yes, wrap tightly in plastic and foil before freezing for up to 2 months.

How do I slice it cleanly?

Use a sharp knife and wipe it clean between cuts.

Can I reduce the sugar in the filling?

Yes, reduce powdered sugar by up to ¼ cup if you prefer less sweetness.

What can I top it with besides powdered sugar?

Whipped cream, caramel drizzle, or crushed nuts all make beautiful toppings.

Can I use parchment paper instead of a towel?

You can, but the towel method helps create a tighter, more uniform roll.

Conclusion

Creamy pumpkin spice roll cake is the ultimate fall dessert — soft, flavorful, and beautifully layered with rich cream cheese filling. It combines the warmth of pumpkin spice with a light, moist texture that melts in your mouth. Perfect for holidays, special occasions, or simply celebrating the season, this roll cake is as delightful to look at as it is to eat. Once you master this recipe, it’ll become your go-to fall favorite — a true celebration of pumpkin perfection.

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