Fall Pumpkin Spice Roll Cake Recipe

If you’re longing for that perfect cozy dessert to embrace the season, the Fall Pumpkin Spice Roll Cake is exactly what you need. This delightful treat combines the warm, comforting flavors of pumpkin and spices in a light, fluffy cake rolled around a luscious, velvety cream cheese filling. Every bite brings a swirl of autumn magic that feels like a warm hug, making it a must-bake recipe to share with friends and family during chilly days and festive gatherings.

Ingredients You’ll Need

These ingredients are wonderfully simple yet crucial to capturing the essence of the Fall Pumpkin Spice Roll Cake. Each one brings its own magic to the party—whether it’s the spices for that signature warmth, the pumpkin puree for moistness and color, or the cream cheese filling for that smooth richness that ties everything together.

• All-purpose flour: Provides the perfect structure to keep the cake tender yet sturdy enough to roll.
• Baking powder and baking soda: These leavening agents help the cake rise just right, creating a light and airy texture.
• Ground cinnamon and pumpkin pie spice blend: The soul of the cake, these spices deliver the iconic fall flavor profile.
• Salt: Enhances all the sweet and spicy notes, balancing the flavors beautifully.
• Eggs: Add richness and help bind the cake batter together for that perfect crumb.
• Granulated sugar: Sweetens the cake while contributing to its fine, tender crumb.
• Pumpkin puree: Adds moisture, vibrant color, and that unmistakable pumpkin taste.
• Vanilla extract: Rounds out the flavors with a hint of floral sweetness.
• Powdered sugar (for dusting and filling): Keeps the rolling towel from sticking and sweetens the luscious cream cheese filling.
• Cream cheese: The star of the filling, bringing a tangy creaminess that perfectly complements the spices.
• Salted butter: Softened to blend seamlessly into the filling, adding richness and smoothness.
• Sea salt and ground cinnamon (for filling): Tiny touches of flavor boosters that make the filling irresistibly tasty.

How to Make Fall Pumpkin Spice Roll Cake

Step 1: Prepare the Pan and Towel

Start your baking adventure by preheating your oven to 375°F (190°C). Line a 13×17-inch jelly roll pan with parchment or wax paper, and lightly grease it to ensure the cake doesn’t stick. Preparing a large tea towel by generously dusting it with powdered sugar sets the stage for rolling the hot cake later without any mishaps. This simple prep is crucial to getting that flawless spiral and keeps everything neat and tidy for when you unwrap the cake.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, blend together the dry ingredients—flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt—so the spices are evenly distributed throughout the cake. In a separate bowl, beat the eggs and granulated sugar until the mixture is pale and thick, about two minutes, which helps create a light texture. Then, fold in the pumpkin puree and vanilla extract to infuse that unmistakable fall flavor. This separation of dry and wet components ensures your pumpkin roll cake will be perfectly tender and moist.

Step 3: Combine and Bake the Cake

Gently incorporate the dry ingredients into the wet ones with care—not overmixing—to maintain the cake’s softness. Spread the batter evenly in the prepared pan, leaving a small border for even baking. Pop it into the oven for 14 to 15 minutes until the cake is springy and set. This step is where the aroma of those cozy pumpkin spices starts to fill your kitchen and create that wonderful anticipation.

Step 4: Roll the Cake in the Sugared Towel

As soon as you remove the cake from the oven, carefully flip it out onto the powdered sugar-dusted towel. Peel off the parchment paper gently while the cake is still warm—the rolling must happen immediately to prevent cracking. Roll the cake and towel tightly together from the short side and let it cool completely on a wire rack. This technique creates the signature swirl and sets the cake’s shape, ready to embrace the luscious filling later.

Step 5: Make the Cream Cheese Filling

Whip softened butter until fluffy, then beat in cream cheese to achieve a smooth, lump-free texture. Add vanilla extract and just a pinch of sea salt to balance the sweetness. Slowly mix in the powdered sugar, one cup at a time, ensuring each addition blends completely. Finish by folding in a touch of cinnamon—the perfect finishing touch to echo the pumpkin’s warm spices in the filling, resulting in a rich yet delicate cream cheese frosting that’s the heart of this roll cake.

Step 6: Fill, Roll, and Chill the Pumpkin Roll

Once the cake is completely cooled, unroll it with care and spread the fragrant cream cheese filling evenly, stopping just short of the edges to prevent overflow. Re-roll the cake snugly without the towel, forming that iconic spiral of pumpkin cake and sweet filling. Place the roll seam side down on a plate and refrigerate for at least an hour. Chilling lets the filling set perfectly and makes slicing a breeze, ensuring tidy, beautiful servings.

Step 7: Serve the Pumpkin Roll

When the Fall Pumpkin Spice Roll Cake has chilled and set, slice it with a sharp serrated knife for clean cuts. A light dusting of powdered sugar across the top adds a delightful finishing touch and visual appeal. This dessert shines when served cold—it holds its shape elegantly and offers that satisfying flavor contrast between the spiced pumpkin cake and creamy filling with every bite.

How to Serve Fall Pumpkin Spice Roll Cake

Garnishes

Adding a delicate dusting of powdered sugar brightens the presentation and adds just a whisper of sweetness. For an extra seasonal flair, sprinkle a few chopped toasted pecans or a tiny pinch of cinnamon on top. A few fresh cranberries or a sprig of mint can create a stunning visual contrast, perfect for holiday tables or casual autumn afternoons.

Side Dishes

This Fall Pumpkin Spice Roll Cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance its richness. For warm beverages, nothing complements it better than a spiced chai latte or hot apple cider. These simple sides elevate the dessert experience and turn it into a multi-sensory autumn celebration.

Creative Ways to Present

For a charming twist, slice the roll cake thinly and serve each piece on mini dessert plates with a drizzle of caramel sauce or a scatter of pumpkin seeds. You could also transform it into a layered trifle by cubing the cake and layering it with cream cheese and whipped topping in a glass bowl. These playful presentations make the Fall Pumpkin Spice Roll Cake an inviting centerpiece for gatherings or an indulgent personal treat.

Make Ahead and Storage

Storing Leftovers

Keep your Fall Pumpkin Spice Roll Cake fresh by wrapping it tightly in plastic wrap and storing it in the refrigerator. Properly wrapped, it stays moist and flavorful for up to four days. This makes it a smart choice for preparing ahead of time, allowing the flavors to meld even more deliciously overnight.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap the cooled, filled roll securely in plastic wrap and then foil to avoid freezer burn. It can be stored in the freezer for up to two months. Thaw it overnight in the refrigerator before serving to preserve its soft texture and creamy filling.

Reheating

Since this is a chilled dessert, reheating generally isn’t necessary and can affect texture. If preferred slightly less cold, leave slices at room temperature for about 15–20 minutes before serving. This way, the flavors open up without losing the cake’s perfect firmness and creaminess.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You absolutely can, but make sure to roast and puree the fresh pumpkin until smooth and drain any excess moisture. Canned pumpkin puree is convenient and consistently moist, so if you go fresh, you might need to adjust for moisture to keep the cake texture just right.

What’s the best way to avoid cracks when rolling the cake?

The key is rolling the cake while it’s still warm and using the powdered sugar-dusted towel to help. Roll it snugly but gently, and allow it to cool rolled up so it sets perfectly without cracking when you fill it.

Can I make the cream cheese filling ahead of time?

Yes, you can prepare the filling up to a day in advance and store it in an airtight container in the fridge. Bring it to room temperature and give it a quick whip before spreading to ensure it’s nice and smooth.

Is this cake suitable for gluten-free diets?

The recipe as is contains all-purpose flour, which has gluten. You can try substituting a gluten-free flour blend, but results might vary. Look for blends specially formulated for cakes for the best soft texture.

How long does the Fall Pumpkin Spice Roll Cake last once assembled?

When refrigerated and wrapped well, this cake stays fresh and delicious for about 3 to 4 days. Beyond that, the texture and moisture may start to decline, so it’s best enjoyed within that window.

Final Thoughts

This Fall Pumpkin Spice Roll Cake is one of those recipes that feels like an instant classic the moment you taste it. The tender, spiced pumpkin cake wrapped around the dreamy cream cheese filling makes for a gorgeous, comforting dessert that invites smiles and seconds. I warmly encourage you to give this recipe a try and savor the joys of autumn in every delightful bite.

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