Forget pumpkin pie. This is the fall dessert that actually gets eaten first. Soft, spiced pumpkin sponge wrapped around fluffy cream cheese filling—then dusted with sugar like it walked out of a cozy café ad.
It slices like a dream, looks bakery-level, and takes less time than a grocery run on Thanksgiving week. If your dessert table needs a showstopper, this is it. Warning: it disappears faster than hot coffee on a cold morning.
What Makes This Recipe Awesome
- Ultra-moist sponge: Pumpkin purée + oil means a tender cake that rolls without cracking (no tears—literally).
- Balanced spice: Warm cinnamon, ginger, and nutmeg that taste like fall without punching you in the face.
- Make-ahead friendly: Chill it, slice it, serve it—your future self says thanks.
- Gorgeous presentation: Swirls for days.
It looks fancy, but it’s weeknight-doable.
- Freezer MVP: This roll freezes like a champ for last-minute dessert emergencies (aka Tuesdays).
What You’ll Need (Ingredients)
- For the sponge:
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons pumpkin pie spice (or 1.5 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (160 g) pumpkin purée (not pumpkin pie filling)
- 2 tablespoons neutral oil (canola or grapeseed)
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz (225 g) cream cheese, softened
- 4 tablespoons (55 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- For finishing:
- Powdered sugar, for dusting
- Optional: 1/4 cup chopped toasted pecans or walnuts
The Method – Instructions
- Prep the stage: Heat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, leaving overhang. Lightly grease the parchment.
- Mix dry team: Whisk flour, baking powder, baking soda, salt, and pumpkin spice in a bowl.
- Whip the eggs: In a large bowl, beat eggs and sugar on high 3–4 minutes until thick, pale, and ribbony.
This is your fluff factor—don’t skip.
- Fold in pumpkin: Add pumpkin purée, oil, and vanilla. Mix just until smooth.
- Combine: Gently fold dry ingredients into wet until no streaks remain. Don’t overmix or the cake will sulk.
- Bake: Spread batter evenly in pan.
Bake 11–13 minutes until the top springs back to a light touch.
- Roll while warm: Dust a clean kitchen towel with powdered sugar. Invert hot cake onto towel, peel off parchment, and immediately roll up from the short end with the towel inside. Cool completely (about 45–60 minutes).
- Make the filling: Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt; beat until fluffy. FYI, chilled filling spreads cleaner.
- Fill it: Unroll cooled cake gently. Spread filling evenly, leaving a 1/2-inch border.
Sprinkle nuts if using.
- Roll again: Re-roll without the towel, fairly snug. Wrap in plastic and chill at least 1 hour for tidy slices.
- Serve: Dust with powdered sugar. Slice with a sharp serrated knife, wiping between cuts for those perfect spirals.
Storage Instructions
- Refrigerator: Wrap tightly; keeps 3–4 days.
The flavor actually improves by day two.
- Freezer: Freeze whole (wrapped in plastic + foil) or sliced (between parchment). Keeps up to 2 months. Thaw overnight in the fridge.
- No counter time: It contains cream cheese—keep it chilled.
Food safety isn’t optional.
Health Benefits
- Pumpkin power: Rich in beta-carotene for eye health and antioxidants that fight free radicals. Superhero squash, basically.
- Moderation-friendly: Portion-controlled slices help you enjoy dessert without going off the rails (IMO, the swirl helps).
- Spices matter: Cinnamon and ginger offer anti-inflammatory perks and may support blood sugar balance.
Common Mistakes to Avoid
- Skipping the warm roll: If you don’t roll it hot, it cracks later. Warm roll = muscle memory for the cake.
- Overbaking: Dry cake cracks.
Pull it when it barely springs back.
- Overmixing: Tough sponge happens when you manhandle the batter. Fold, don’t fight.
- Thick filling layer: Sounds fun until it squishes out. Keep it even and leave a border.
- Ignoring chill time: Chill before slicing.
Patience equals bakery-clean swirls.
Variations You Can Try
- Maple cream cheese: Swap 2 tablespoons powdered sugar for pure maple syrup and add a pinch of cinnamon.
- Chai spice twist: Replace pumpkin spice with chai spice for a cozy tea-time vibe.
- Nutty crunch: Add finely chopped toasted pecans to the filling for texture.
- Lightened filling: Use Neufchâtel cheese and reduce powdered sugar to 3/4 cup. Still creamy, slightly tangier.
- Gluten-free: Use a 1:1 gluten-free baking blend; add 1 tablespoon milk if batter feels too thick.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s very well drained and smooth. Homemade purée can be watery—press it with paper towels to avoid a gummy sponge.
My cake cracked.
What now?
Hide it with powdered sugar and confidence. Also, chill thoroughly before slicing—cracks often vanish in the swirl.
Do I need a jelly roll pan?
Ideally yes. A 10×15-inch pan gives the right thickness.
A 9×13 will be thicker and may need 1–2 extra minutes; roll gently.
Can I make it ahead for a party?
Absolutely. Make 1–2 days ahead, keep wrapped and chilled, and dust with sugar right before serving for that fresh look.
How do I get super clean slices?
Chill the roll, use a sharp serrated knife, and wipe the blade between cuts. A tiny warm-water dip on the knife helps too.
The Bottom Line
Creamy Pumpkin Spice Roll Cake delivers bakery-level swagger with weeknight-level effort.
It’s soft, spiced, and swirled with tangy cream cheese that makes every bite feel like fall on repeat. Make it once and it’ll be your signature seasonal flex—no apology notes required.