Fall Pumpkin Spice Roll Cake: A Cozy Dessert That Steals the Show

When the air turns crisp and your kitchen starts to smell like cinnamon and nutmeg, there’s one dessert that feels like fall wrapped in a blanket — the fall pumpkin spice roll cake. If you’ve ever wanted to bring a little bakery magic into your home, this is it. I still remember the first time I made one — the soft pumpkin sponge, the swirl of sweet cream cheese filling, and that golden, sugar-dusted finish that made everyone at the table pause before the first bite. It’s the kind of dessert that doesn’t just taste good; it feels like the season itself.

This recipe turns simple ingredients into a picture-perfect spiral of flavor. Whether you’re baking for Thanksgiving, a potluck, or just a quiet weekend at home, the fall pumpkin spice roll cake never disappoints.

What Is a Pumpkin Spice Roll Cake and Why It’s Ideal for Fall

A pumpkin spice roll cake is a classic American dessert that combines the warmth of pumpkin pie spices with the light texture of a sponge cake. Unlike layered cakes, this one is baked in a thin sheet, spread with creamy filling, then rolled into a beautiful spiral that looks impressive yet feels comforting and homemade.

What makes it so special for fall is its balance of flavors — earthy pumpkin, aromatic cinnamon, and velvety cream cheese. The color alone screams “autumn.” Imagine slicing into it at a family dinner — soft orange cake swirled with white frosting, the aroma filling the air with spice and sweetness. It’s a dessert that bridges cozy nostalgia and holiday elegance all at once.

Fall Pumpkin Spice Roll Cake

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• Author: Maha Al-Sayed
• Total Time: PT30M
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This fall pumpkin spice roll cake is a cozy dessert that combines soft pumpkin sponge, warm spices, and creamy filling for the perfect autumn treat.

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Ingredients

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• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar for the towel
• Extra powdered sugar for garnish

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Instructions

1. 1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease.
2. 2. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice together in a bowl.
3. 3. In a separate bowl, beat eggs and sugar until pale and fluffy, then mix in pumpkin puree and vanilla.
4. 4. Fold in dry ingredients just until combined. Spread evenly into the prepared pan.
5. 5. Bake 13–15 minutes or until the cake springs back lightly to touch. Do not overbake.
6. 6. Turn the cake onto a powdered-sugar-dusted towel while warm. Peel off parchment and roll it up with the towel inside. Let cool completely.
7. 7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. 8. Unroll the cooled cake, spread filling evenly, and re-roll without the towel. Wrap in plastic and chill for at least 1 hour.
9. 9. Dust with powdered sugar before serving and slice into spirals.

Notes

Use pure pumpkin puree for best texture.

Roll the cake while warm to prevent cracks.

The flavor improves after chilling overnight.

• Prep Time: PT15M
• Cook Time: PT15M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 230mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg

Ingredients You’ll Need for the Perfect Fall Pumpkin Spice Roll Cake

Getting the flavor right starts with choosing quality ingredients. Here’s what you’ll need to bake one flawless cake:

For the Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Filling:

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For Dusting and Rolling:

• ¼ cup powdered sugar for the towel
• Extra powdered sugar for garnish

These pantry staples come together to form a moist, tender sponge and a silky filling that melts into every bite. Make sure to use pure pumpkin puree for authentic flavor — no shortcuts here.

Step-by-Step Preparation: How to Make the Pumpkin Spice Roll Cake

Prepare the Pan and Batter

Start by preheating your oven to 375°F and lining a 10×15-inch jelly roll pan with parchment paper. Grease it lightly so your cake releases easily after baking.

In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In another, beat eggs and sugar until the mixture turns pale and fluffy. Add the pumpkin puree and vanilla, stirring until smooth. Combine the dry ingredients with the wet, mixing just until no streaks remain.

Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 13 to 15 minutes or until the cake springs back lightly when touched. Be careful not to overbake — a dry cake cracks when you roll it later.

Roll It Warm

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake and towel together from the short side. This “training roll” helps it keep its shape without breaking. Let it cool completely on a wire rack.

Add the Filling and Re-Roll

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Carefully unroll the cooled cake, spread the filling evenly across the surface, and roll it back up — this time without the towel. Wrap it in plastic and chill for at least an hour before serving.

When you slice it, each piece reveals that satisfying spiral — the hallmark of every good roll cake.

Dietary Variations for Every Table

Everyone should be able to enjoy this seasonal treat, no matter their diet. With a few smart swaps, your fall pumpkin spice roll cake can suit almost any lifestyle.

Vegan:
Replace the eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based cream cheese and butter for the filling. Almond milk or oat milk keeps the batter moist without altering the flavor.

Gluten-Free:
Use a one-to-one gluten-free flour blend that includes xanthan gum. The cake may be slightly more delicate, so be extra gentle when rolling.

Low-Calorie:
Cut the sugar in half and substitute low-fat cream cheese or Greek yogurt for a lighter filling. The flavor remains rich, but the calories drop significantly.

Halal-Friendly:
Ensure your cream cheese and butter are halal-certified. Most brands in the U.S. already meet this requirement, making this dessert naturally suitable.

These small adjustments allow you to serve a single dessert to a diverse crowd — no one feels left out, and everyone leaves happy.

Variations and Flavor Twists to Try

If you love experimenting, this cake offers endless possibilities. Try swirling a bit of caramel sauce into the filling for a caramel pumpkin spice roll cake that tastes like a latte in dessert form. You can also fold in chopped pecans for a nutty crunch or add a drizzle of chocolate ganache over the top for a more indulgent look.

Want something lighter? A thin layer of whipped cream instead of frosting gives it a mousse-like texture that melts in your mouth. You can even dust the top with cinnamon sugar or toasted coconut for a finishing touch.

Each variation keeps the spirit of the original recipe but brings a fresh spin — a great way to turn one dessert into several seasonal favorites.

Storage, Make-Ahead, and Freezing Tips

This dessert is as practical as it is pretty. Once filled, wrap the roll cake tightly in plastic wrap and store it in the refrigerator for up to five days. The flavors actually deepen after a day, making it even better for gatherings.

For longer storage, freeze the wrapped cake (whole or sliced) for up to three months. When you’re ready to serve, let it thaw overnight in the fridge or for about an hour at room temperature. If you want to prepare ahead for Thanksgiving, bake and roll the sponge first, then fill and frost it the day before serving.

The fall pumpkin spice roll cake holds up beautifully in both flavor and form — even after freezing — making it one of the best desserts for busy hosts who want to plan ahead.

There’s something deeply satisfying about making this cake. From the warm spice aromas filling your kitchen to that final moment when you slice into the perfect swirl, it’s more than just a dessert — it’s a fall tradition in motion. Each bite reminds you that some recipes are worth slowing down for. Whether you serve it with coffee on a Sunday morning or as the star of your holiday table, the fall pumpkin spice roll cake will always taste like home.

FAQ

How do I prevent my fall pumpkin spice roll cake from cracking when rolling?

To avoid cracks, roll the sponge while it’s still warm. As soon as it comes out of the oven, invert it onto a powdered-sugar-dusted towel, roll it up with the towel inside, and let it cool completely in that shape. Then unroll, fill, and re-roll. Waiting until the cake is cool before the first roll often causes cracking.

Can I use fresh pumpkin puree in the fall pumpkin spice roll cake instead of canned?

Yes — you can use fresh pumpkin puree, but be sure to cook and drain it thoroughly so it’s not too watery. Canned 100% pumpkin puree is typically more reliable for the correct texture and moisture level in the cake layer.

How should I store leftovers of the fall pumpkin spice roll cake?

Wrap the rolled cake tightly in plastic wrap or an airtight container and refrigerate. It will keep fresh for up to 3 – 5 days. To freeze, wrap it in plastic, then foil, and freeze for up to 2-3 months. Thaw overnight in the fridge before serving.

Do I need to use a specific size pan for the fall pumpkin spice roll cake?

Yes — a jelly-roll pan (about 10″ × 15″) is ideal because it produces a thin, flexible sponge that rolls easily. Using a much smaller or larger pan changes the thickness and makes rolling more difficult or the result less elegant.

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