There's something magical about slicing into a pumpkin spice roll cake and revealing those beautiful swirls of spiced cake and creamy filling. This classic autumn dessert has graced holiday tables for generations, and today I'm sharing my tried-and-true method that guarantees a picture-perfect pumpkin spice roll cake every single time. Whether you're a seasoned baker or attempting your first pumpkin roll dessert, this Pumpkin Spice Roll Cake breaks down every step so you can create a show-stopping centerpiece that tastes as incredible as it looks.
I've spent years perfecting this pumpkin spice roll cake recipe, testing different techniques to prevent cracking, ensure the right moisture level, and achieve that signature tender crumb. The result is a fluffy pumpkin sponge roll filled with luscious cream cheese frosting that melts in your mouth with every bite. Trust me, once you master this festive pumpkin roll, it'll become your go-to fall dessert roll for Thanksgiving, holiday gatherings, and cozy autumn celebrations.
The Story Behind This Show-Stopping Autumn Dessert
The pumpkin roll with spice cake has been a beloved American tradition since the mid-20th century, gaining popularity as a sophisticated alternative to traditional pumpkin pie. What makes this pumpkin spice roll cake truly special is its elegant presentation and the delightful contrast between the soft, spiced pumpkin cake roll and the rich cream cheese filling. Unlike dense pumpkin desserts, this holiday pumpkin spice roll offers a lighter texture that doesn't leave you feeling too full after a big meal.
This Pumpkin Spice Roll Cake stands out because it addresses the most common challenges bakers face when making a cream cheese filled pumpkin roll. The cake stays moist and pliable, making rolling effortless without any cracks or breaks. The spiced pumpkin roll cake incorporates the perfect blend of warm autumn spices that complement the pumpkin without overwhelming it, while the filling strikes an ideal balance between sweet and tangy. Whether you're making this pumpkin swirl cake for a special occasion or just because you're craving the flavors of fall, this version delivers consistent, bakery-quality results at home.
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Ingredients
For the Pumpkin Spice Cake Roll:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Large eggs
- Granulated sugar
- Pure pumpkin puree
- Vanilla extract
- Powdered sugar for dusting
For the Cream Cheese Filling:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream
See recipe card for quantities.
Instructions
Prepare and Bake the Cake
Preheat your oven to 375°F and line a jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Whisk together the dry ingredients in one bowl, then beat the eggs and sugar in another until thick and pale, about 3 minutes. Fold in the pumpkin puree and vanilla, then gently incorporate the dry ingredients until just combined. Spread the batter evenly in the prepared pan and bake for 13-15 minutes until the cake springs back when lightly touched.
Roll the Warm Cake
While the cake bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. The moment the cake comes out of the oven, run a knife around the edges, then carefully flip it onto the prepared towel. Peel off the parchment paper gently, then starting from the short end, roll the warm cake up with the towel inside to create the classic spiral shape. Let it cool completely in this rolled position for at least one hour; this crucial step trains the cake to hold its shape without cracking.
Fill and Finish
Beat the softened cream cheese and butter together until fluffy and smooth, then add the powdered sugar, vanilla, and heavy cream, mixing until the filling reaches a spreadable consistency. Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll the cake back up without the towel this time, creating tight, neat spirals. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing and serving.
Equipment For Pumpkin Spice Roll Cake
- 15x10-inch jelly roll pan or rimmed baking sheet
- Parchment paper
- Electric mixer or stand mixer
- Large mixing bowls
- Wire cooling rack
- Clean kitchen towel
- Offset spatula for spreading filling
- Sharp serrated knife for slicing
- Plastic wrap for storage
Expert Cooking Tips
- Room temperature ingredients blend more smoothly and create a more uniform batter for your pumpkin spice roll cake
- Don't overbake; the cake should be moist and pliable, not dry or crispy at the edges
- The towel-rolling technique while the cake is still warm is essential to prevent cracking later
- Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sweeteners
- Dust your towel generously with powdered sugar to prevent sticking during the rolling process
- Let the filled roll chill thoroughly before slicing for the cleanest, most beautiful swirls
- Wipe your knife clean between cuts to maintain those picture-perfect slices
Recipe Variations
- Gluten Free Pumpkin Roll: Substitute with a 1:1 gluten-free flour blend for an equally delicious result
- Vegan Pumpkin Roll Cake: Replace eggs with flax eggs, use vegan cream cheese and butter substitutes
- Low Sugar Pumpkin Roll: Reduce sugar by one-third and use a sugar substitute in the filling
- Pumpkin Roulade with Whipped Cream: Swap the cream cheese filling for stabilized whipped cream for a lighter option
- Maple Pecan Version: Add chopped toasted pecans to the filling and drizzle with maple glaze
- Chocolate Pumpkin Roll: Add cocoa powder to the batter for a chocolate pumpkin swirl cake
- Spiced Rum Filling: Add a tablespoon of spiced rum to the cream cheese mixture for an adult twist
Storage
- Wrap the pumpkin roll cake tightly in plastic wrap and store in the refrigerator for up to 5 days
- For longer storage, wrap well and freeze for up to 3 months
- Thaw frozen rolls overnight in the refrigerator before serving
- Keep refrigerated until 20 minutes before serving for the best texture
- Individual slices can be wrapped and frozen separately for easy portion control
- Store away from strong-smelling foods as the cake can absorb odors
- Make ahead pumpkin roll can be prepared up to 2 days before your event
The Magic Behind a Perfect Roll Every Time
The real secret to mastering this pumpkin spice roll cake lies in understanding the science behind the rolling technique. When you roll the warm cake with the towel, you're essentially creating muscle memory in the cake's structure, allowing the gluten and proteins to set in that curved position. This is why attempting to roll a cold, flat cake almost always results in cracks and breaks. The gentle heat keeps the cake flexible and forgiving, while the cooling period locks in that beautiful spiral shape.
Another game-changing secret involves the ratio of wet to dry ingredients in this pumpkin spice roll cake recipe. Too much flour creates a dry, brittle cake that cracks, while too much moisture makes it sticky and difficult to handle. The pumpkin puree adds natural moisture and binding properties, working with the eggs to create that perfect tender crumb. By beating the eggs and sugar thoroughly before adding other ingredients, you're incorporating air that keeps the pumpkin tea-roll dessert light and easy to roll without any fuss.
FAQ
What is a pumpkin roll cake?
A pumpkin roll cake is a classic fall dessert featuring a thin, spiced pumpkin sponge cake that's rolled around a sweet cream cheese filling to create an elegant spiral design. This pumpkin spice roll cake showcases the warm flavors of autumn with cinnamon, ginger, and nutmeg complementing the pumpkin puree. The dessert became popular in America during the 1950s and remains a beloved alternative to traditional pumpkin pie at holiday gatherings. The combination of moist cake and creamy filling creates a balanced treat that's impressive yet surprisingly simple to make once you know the techniques.
What is the secret to rolling a pumpkin roll?
The secret to rolling a pumpkin roll without cracking is to roll the cake while it's still warm from the oven, using a powdered sugar-dusted kitchen towel. This technique allows the warm pumpkin spice roll cake to form its curved shape naturally while remaining pliable and flexible. After rolling with the towel, let it cool completely in this position for at least one hour; this "trains" the cake's structure to maintain that spiral. When you unroll it to add filling, the cake remembers its shape and rolls back easily without breaking or cracking, creating those perfect swirls every time.
How do I keep my pumpkin roll cake from cracking?
Preventing cracks in your pumpkin spice roll cake requires three key steps: proper baking time, immediate rolling while warm, and adequate moisture in the batter. First, avoid overbaking; the cake should be moist and springy, not dry or crispy. Second, roll the cake the moment it comes out of the oven while it's still flexible. Third, ensure your batter has the right moisture balance with pumpkin puree and properly measured flour. Using parchment paper and a well-dusted towel also helps. Finally, handle the cake gently during unrolling and rerolling with filling.
How to make pumpkin roll not sticky?
To prevent your pumpkin roll cake from being sticky, generously dust your kitchen towel with powdered sugar before rolling the warm cake. This creates a barrier between the moist pumpkin spice roll cake and the towel, preventing sticking while adding a subtle sweetness. Make sure to use pure pumpkin puree rather than pumpkin pie filling, which contains extra moisture. Additionally, don't underbake the cake; it should be fully set and spring back when touched. If your cake still seems sticky after cooling, lightly dust the exterior with more powdered sugar before wrapping for storage.
Your Next Baking Adventure Awaits
Now that you've mastered this incredible pumpkin spice roll cake, you're ready to tackle other impressive desserts that will wow your family and friends. The techniques you've learned here; working with delicate batters, rolling warm cakes, and creating smooth fillings; translate beautifully to countless other recipes. This pumpkin roll dessert proves that bakery-quality results are absolutely achievable in your home kitchen with the right guidance and a little practice.
If you loved making this autumn pumpkin cake roll, you'll definitely want to try my Fluffy Chocolate Pancake Recipe for an indulgent breakfast treat, or explore the Easy Recipe for Honey Cake for another crowd-pleasing dessert. Both recipes share that same approachable style and foolproof techniques that make baking enjoyable rather than stressful. The beauty of this pumpkin spice roll cake is that once you've made it successfully, you'll have the confidence to experiment with different fillings, flavor variations, and presentation styles. So gather your ingredients, preheat that oven, and get ready to create a stunning pumpkin spice roll cake that'll have everyone asking for seconds and begging for the recipe.
From my kitchen, with heart.
Alyssa Coleman ❤️
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Pairing
These are my favorite dishes to serve with Pumpkin Spice Roll Cake
Pumpkin Roll Cake
Equipment
- 1 Jelly-roll pan (15×10-inch)
- - Parchment paper
- 1 Mixer
- - Mixing bowls
- 1 Offset spatula
- 1 Clean kitchen towel
- 1 Wire rack
- 1 Plastic wrap
Ingredients
Cake Batter
- ¾ cup all-purpose flour sifted with leaveners & spices
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs room temperature
- 1 cup granulated sugar
- ⅔ cup pumpkin puree not pie mix
- 1 teaspoon vanilla extract
- powdered sugar (for dusting/rolling) to coat towel and prevent sticking
Filling
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar for filling
- salt pinch, optional, enhances flavor
Instructions
- Preheat oven to 375°F (190°C). Line the jelly-roll pan with parchment and lightly grease.
- Whisk together flour, baking powder & soda, salt, cinnamon, nutmeg, ginger, cloves.
- Beat eggs and sugar until thick, pale, and ribbons form (about 3–5 minutes).
- Mix in pumpkin puree and vanilla extract.
- Gently fold dry mixture into wet until just combined; don’t overmix.
- Spread batter evenly into prepared pan. Bake for 13–15 minutes until springy to the touch.
- Immediately invert cake onto a clean towel dusted with powdered sugar; peel off parchment; roll the cake and towel from short side. Let cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla (and salt if using), beat until fluffy.
- Carefully unroll cooled cake, spread filling evenly, leaving about 1-inch border.
- Reroll the cake (without towel), wrap tightly in plastic, and refrigerate for at least 1–2 hours.
- Slice and optionally dust with powdered sugar before serving.
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