This pumpkin spice roll cake has been my go-to fall dessert ever since I watched my aunt make one at Thanksgiving years ago. The soft, spiced sponge cake wrapped around sweet cream cheese filling looks impressive but comes together easier than you'd think. After making this pumpkin cake roll dozens of times for holiday gatherings and autumn parties, I've learned all the tricks to prevent cracking, avoid sticking, and get that picture-perfect spiral every single time. liam loves helping roll the warm cake in the towel - he calls it "making a sleeping bag for cake."
Why Make This Pumpkin Spice Roll Cake Recipe
Making this pumpkin spice roll cake at home beats anything you'll find at the store or bakery. The pumpkin cake roll Aldi sells uses preservatives and artificial flavors, while bakery versions charge premium prices for what's essentially a simple recipe. This homemade pumpkin roll uses real pumpkin puree, genuine spices you can taste, and fresh cream cheese filling that's tangy and sweet. The difference is huge - moist, flavorful cake versus dry, overly sweet store versions. Plus, you control everything from spice levels to sweetness. When people search "pumpkin roll cake near me," they often find limited options or high prices, but making it yourself means you can have this fall favorite anytime without leaving home.
This pumpkin cream cheese roll also solves the "what impressive dessert should I make" question for every autumn gathering. It looks like you spent hours and took professional baking classes, but honestly, it's simpler than most layer cakes. No frosting the outside, no worrying about uneven layers, no fancy decorating skills needed - just roll, chill, slice, and serve. liam's made this with me since he was five, and his rolls turn out great. One roll serves 10-12 people, costs less than buying two pies, and actually improves overnight in the fridge. Make it Saturday, let it chill, and slice it Sunday when guests arrive. The recipe is forgiving too - even if it cracks a little.
Jump to:
- Why Make This Pumpkin Spice Roll Cake Recipe
- Ingredients For Pumpkin Spice Roll Cake
- Step by Step Method
- Substitutions
- Delicious Variations on Pumpkin Spice Roll Cake
- Equipment For Pumpkin Spice Roll Cake
- Storing Your Pumpkin Spice Roll Cake
- Top Tip
- Why This Pumpkin Spice Roll Cake Recipe Works
- FAQ
- Fall Baking Made Simple!
- Related
- Pairing
- Pumpkin Spice Roll Cake
Ingredients For Pumpkin Spice Roll Cake
For the Pumpkin Sponge Cake:
- All-purpose flour
- Baking powder and baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Large eggs
- Granulated sugar
- Pumpkin puree
- Vanilla extract
Cream Cheese Filling:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt pinch
For Rolling:
- Clean kitchen towel
- Extra powdered sugar for dusting
See recipe card for quantities.
Step by Step Method
Step 1: Prepare Your Pan and Bake the Cake
Line a 15x10-inch jelly roll pan with parchment paper and spray it generously with cooking spray - don't skip this or your cake will stick. Mix your dry ingredients in one bowl and wet ingredients in another, then fold them together gently until just combined. The batter will be thick but spreadable. Pour it into your prepared pan and spread it evenly to all corners. Bake at 375°F for 13-15 minutes until the cake springs back when touched lightly. Don't overbake or it'll crack when you roll it.
Step 2: The Critical First Roll
While the cake bakes, lay out a clean kitchen towel and dust it heavily with powdered sugar - use more than you think you need. The second your cake comes out of the oven, run a knife around the edges to loosen it. Flip the hot cake onto the sugared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a tight spiral. Let it cool completely in this rolled position for at least an hour. This step trains the cake to hold its shape without cracking.
Step 3: Make the Cream Cheese Filling
Beat softened cream cheese and butter together until fluffy and smooth - about 2 minutes. Add powdered sugar gradually, beating after each addition. Mix in vanilla and a tiny pinch of salt. The filling should be thick enough to spread but soft enough to not tear your delicate cake. If it seems too thick, add a teaspoon of milk. If too thin, add more powdered sugar.
Step 4: Unroll, Fill, and Re-roll
Once your pumpkin Swiss roll is completely cool, carefully unroll it - it'll want to stay curled, which is perfect. Spread the cream cheese frosting evenly over the entire surface, leaving about a half-inch border around the edges. Now re-roll the cake without the towel this time, starting from the same short end you rolled it before. The cake will naturally want to curl back up, making this step easier than you'd think.
Step 5: Chill and Serve Your Pumpkin Spice Roll
Wrap your rolled dessert tightly in plastic wrap and refrigerate for at least 2 hours before slicing - overnight is even better. The filling needs time to firm up and the flavors to blend together. When ready to serve, dust the top with more powdered sugar, slice with a sharp serrated knife, and watch everyone's faces light up when they see that perfect spiral. This moist cake texture stays soft even after chilling.
Substitutions
Cake Substitutions:
- All-purpose flour → Gluten-free blend
- Sugar → Coconut sugar (darker color)
- Pumpkin puree → Sweet potato puree
- Eggs → Flax eggs (texture differs)
Filling Options:
- Cream cheese → Mascarpone (richer)
- Butter → All cream cheese (tangier)
- Powdered sugar → Honey (add less liquid)
- Plain → Add maple syrup
Spice Variations:
- Individual spices → Pumpkin pie spice
- Standard → Add cardamom
- Regular → Extra cinnamon
- Traditional → Chai spice blend
Delicious Variations on Pumpkin Spice Roll Cake
Pumpkin Swirl Cake Recipe (Marbled)
- Swirl cream cheese into batter before baking
- Skip the rolling process entirely
- Bake in 9x13 pan instead
- Easier but still delicious
Maple Cream Pumpkin Roll
- Add maple syrup to filling
- Replace some sugar with maple
- Top with candied pecans
- Extra fall flavor punch
Chocolate Chip Pumpkin Roll
- Fold mini chocolate chips into filling
- Sprinkle some in cake batter
- Drizzle with chocolate ganache
- Kids go crazy for this
Gingerbread Pumpkin Roll
- Add molasses to cake batter
- Increase ginger and add cloves
- Use brown sugar in filling
- Deeper spice flavor
Equipment For Pumpkin Spice Roll Cake
- 15x10-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Hand or stand mixer
- Offset spatula for spreading
Storing Your Pumpkin Spice Roll Cake
Refrigerator Storage (4-5 days)
- Wrap tightly in plastic wrap
- Store in airtight container
- Keep away from strong odors
- Tastes better after day one
Freezing Options (2-3 months)
- Wrap unfilled cake in plastic
- Or freeze filled and wrapped
- Thaw overnight in fridge
- Dust with fresh powdered sugar
Transport Tips
- Use cake carrier or box
- Keep chilled until serving
- Slice at destination
- Travels well without shifting
Make-Ahead Timeline
- Bake cake 2 days ahead
- Fill 1 day before serving
- Chill overnight for best slicing
- Less party-day stress
Top Tip
- The first time liam and I made this pumpkin spice roll cake together, we had a disaster. The cake cracked in three places when I tried to roll it, and I was ready to throw it out. liam suggested we just press it back together and cover the cracks with extra powdered sugar. We wrapped it up anyway, and when we sliced it the next day, you couldn't even tell it had cracked - the filling hid everything.
- That's when we learned this Pumpkin Spice Roll Cake is way more forgiving than it seems. Now when teaching friends how to roll a cake, I tell them cracks happen and they're not the end of the world. The cream cheese filling acts like glue, and a heavy dusting of powdered sugar covers a multitude of baking sins. We've had perfect rolls and cracked rolls, and honestly, they all taste the same once you cut into them.
- We also figured out that if you chill the filled roll for at least 4 hours instead of the minimum 2, it slices so much cleaner without the filling squishing out. Those extra couple hours make your slices look bakery-perfect instead of homemade-messy.
Why This Pumpkin Spice Roll Cake Recipe Works
Unlike store versions like the Pumpkin Spice Roll Cake Aldi sells that can taste artificial, this homemade pumpkin roll uses real pumpkin puree and warm fall spices you can actually taste. The fluffy sponge cake stays moist and flexible thanks to the right ratio of pumpkin to flour, while the cream cheese frosting strikes that balance between sweet and tangy. This easy pumpkin spice roll doesn't require any fancy equipment - just a jelly roll pan and a clean kitchen towel. The Pumpkin Spice Roll Cake is forgiving enough that even first-time bakers can nail it.
FAQ
What is the secret to rolling a pumpkin roll?
The secret is rolling the cake while it's still hot in a powdered sugar-dusted towel, then letting it cool completely in that rolled shape. This trains the pumpkin spice roll cake to hold its curve. When you unroll it to add filling, it naturally wants to curl back up without cracking.
How to prevent pumpkin roll from being sticky?
Use generous amounts of powdered sugar on your rolling towel and work quickly while the cake is hot. Make sure your Pumpkin Spice Roll Cake is completely cool before filling it, and keep the filled roll refrigerated. The powdered sugar creates a barrier that prevents sticking during the rolling process.
Is a pumpkin roll the same as a Swiss roll?
A pumpkin roll is a type of Swiss roll - both use the same rolled cake technique. The difference is Swiss rolls traditionally use a light sponge cake with jam, while this pumpkin Swiss roll uses spiced pumpkin cake with cream cheese filling, making it richer and more suited for fall.
How do I keep my pumpkin roll cake from cracking?
Don't overbake the cake (13-15 minutes max), roll it while still warm, use plenty of powdered sugar on the towel, and let it cool completely in the rolled position. These steps create a flexible pumpkin dessert roll that bends without breaking when you add the filling.
Fall Baking Made Simple!
Now you have everything to make this stunning pumpkin spice roll cake - from the soft spiced cake to our crack-repair trick. This beautiful dessert roll proves that impressive fall treats don't need professional skills, just patience and the right technique.
Craving more autumn desserts? Try our The Best Pumpkin Spice Gooey Cake Recipe for cozy spice flavors. Want another rolled treat? Our Easy Strawberry Shortcake Sushi Roll Recipe works for any season. Need classic fall comfort? Our Easy Apple Cobbler Recipe Ready in 30 Minutes delivers creamy pumpkin goodness!
Share your Pumpkin Spice Roll Cake success! We love seeing your spirals!
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Pairing
These are my favorite dishes to serve with Pumpkin Spice Roll Cake
Pumpkin Spice Roll Cake
Equipment
- 1 15x10 inch jelly roll pan (Lined with parchment paper)
- 1 Parchment paper sheet (For lining pan)
- 1 Clean Kitchen Towel (Dust heavily with powdered sugar)
- 1 Hand or Stand Mixer (For mixing filling and batter)
- 1 Offset spatula (For spreading batter and filling)
Ingredients
For the Pumpkin Sponge Cake:
- ¾ cup all-purpose flour - or gluten-free blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves - optional
- ¼ teaspoon salt
- 3 large eggs - room temperature
- ⅔ cup granulated sugar - or coconut sugar
- ⅔ cup pumpkin puree - not pumpkin pie filling
- 1 teaspoon vanilla extract - pure vanilla
For the Cream Cheese Filling:
- 8 oz cream cheese - softened
- 4 tablespoon unsalted butter - softened
- 1 cup powdered sugar - sifted
- 1 teaspoon vanilla extract
- 1 pinch salt - optional
For Rolling:
- powdered sugar - for dusting towel and topping
Instructions
- Line pan with parchment and spray well. Mix dry and wet ingredients separately, fold together, spread evenly, and bake at 375°F for 13-15 minutes until springy.
- Dust a clean towel with powdered sugar, invert hot cake onto it, peel parchment, roll with towel, and cool completely for 1 hour.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Adjust consistency if needed.
- Unroll cooled cake, spread filling evenly leaving a ½-inch border, then re-roll cake without towel.
- Wrap cake tightly in plastic wrap and refrigerate at least 2 hours (4 hours for cleaner slices).
- Dust with powdered sugar before slicing and serving. Store chilled or freeze up to 3 months.
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