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Homemade pumpkin spice roll cake with cream cheese filling and cinnamon sugar dusting on a plate.

Pumpkin Spice Roll Cake

5 from 1 vote
A soft, spiced Pumpkin Spice Roll Cake wrapped around sweet cream cheese filling. This show-stopping fall dessert looks bakery-perfect but is easy enough for home bakers. Moist, flavorful, and beautifully swirled — the ultimate pumpkin roll for autumn gatherings.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling & Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 11 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

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)

Method
 

  1. 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.
  2. Dust a clean towel with powdered sugar, invert hot cake onto it, peel parchment, roll with towel, and cool completely for 1 hour.
  3. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Adjust consistency if needed.
  4. Unroll cooled cake, spread filling evenly leaving a ½-inch border, then re-roll cake without towel.
  5. Wrap cake tightly in plastic wrap and refrigerate at least 2 hours (4 hours for cleaner slices).
  6. Dust with powdered sugar before slicing and serving. Store chilled or freeze up to 3 months.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes