There’s something special about baking with pumpkin once the weather turns cool, and this Pumpkin Spice Cake Roll is one of the most beautiful desserts you can bring to the table. Soft pumpkin sponge cake, warm spices, and a rich cream cheese filling come together in an elegant rolled dessert that’s perfect for holidays, family gatherings, or simply enjoying with a cup of coffee.
Story
A homemade Pumpkin Spice Cake Roll has become a fall tradition in many kitchens because it looks impressive while remaining surprisingly easy to make. The tender pumpkin cake stays moist thanks to canned pumpkin, while cinnamon and cloves create the classic autumn flavor everyone expects. Rolling the cake while it’s still warm helps create the perfect spiral, making every slice as beautiful as it is delicious.
Ingredients
For the Cake
- 4 tablespoons powdered sugar (for towel)
- ¾ cup all-purpose flour (115 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225 g)
- ⅔ cup canned pumpkin (175 g)
For the Cream Cheese Filling
- 8 ounces cream cheese, softened (227 g)
- 1 cup powdered sugar (125 g)
- 6 tablespoons softened butter (84 g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish (optional)
Step-by-Step Instructions
Preparing the Ingredients
Preheat the oven to 375°F (190°C). Grease a 13×18-inch half-sheet pan, line it with parchment paper, then grease and lightly flour the paper. Dust a clean cotton kitchen towel with powdered sugar.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, beat the eggs and granulated sugar until thick, pale, and fluffy. Mix in the pumpkin until smooth, then gently fold in the dry ingredients until no streaks remain.
Spread the batter evenly into the prepared pan.
Cooking Instructions
Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Immediately loosen the edges and carefully invert the cake onto the prepared towel. Peel away the parchment paper and gently roll the cake up with the towel, starting from the short end. Allow it to cool completely on a wire rack.
Meanwhile, beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Carefully unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving a small border around the edges. Roll the cake back up tightly.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving if desired.
Tips for Perfect Results
Common Mistakes to Avoid
- Overbaking can cause the cake to crack.
- Always roll the cake while it’s warm.
- Let the cake cool completely before adding the filling.
- Use softened cream cheese for a silky filling.
Pro Tips for Better Flavor
- Add a pinch of nutmeg or ginger for extra warmth.
- Chill overnight for cleaner slices.
- Wipe the knife between cuts for beautiful presentation.
- Toast chopped pecans to sprinkle over the finished cake.
Serving and Storage
How to Serve
Serve chilled or slightly cool with hot coffee, chai tea, or apple cider. This dessert makes a beautiful centerpiece for Thanksgiving, Christmas, or any fall celebration.
How to Store Leftovers
Wrap tightly in plastic wrap and refrigerate for up to 4 days. Freeze the wrapped cake for up to 2 months. Thaw overnight in the refrigerator before serving.
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Frequently Asked Questions
Can I make Pumpkin Spice Cake Roll ahead of time?
Yes. It actually tastes even better after chilling overnight, making it an excellent make-ahead dessert.
Why did my cake crack?
Cracking usually happens when the cake is overbaked or allowed to cool before being rolled. Roll it immediately after baking while it’s still warm.
Can I freeze Pumpkin Spice Cake Roll?
Absolutely. Wrap it tightly in plastic wrap followed by foil and freeze for up to two months.
Pumpkin Spice Cake Roll
- Total Time: 35 minutes
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
A soft pumpkin spice cake filled with smooth cream cheese frosting and rolled into a festive fall dessert. Cinnamon and cloves give the tender pumpkin sponge a warm, comforting flavor.
Ingredients
- 4 tablespoons powdered sugar, for the towel
- 3/4 cup all-purpose flour (115 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225 g)
- 2/3 cup canned pumpkin (175 g)
- 8 ounces cream cheese, softened (227 g)
- 1 cup powdered sugar (125 g)
- 6 tablespoons butter, softened (84 g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish, optional
Instructions
- Preheat the oven to 375°F. Grease a 13-by-18-inch half-sheet pan, line it with parchment paper, then grease and lightly flour the paper.
- Sprinkle a clean cotton kitchen towel evenly with 4 tablespoons of powdered sugar.
- Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a medium bowl.
- Beat the eggs and granulated sugar in a large mixing bowl until thick, pale, and fluffy.
- Beat in the canned pumpkin until evenly combined.
- Gently stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 13 to 15 minutes, or until the top springs back when lightly touched.
- Immediately loosen the cake around the edges and carefully invert it onto the prepared towel.
- Peel away the parchment paper, then roll the warm cake and towel together from the short end.
- Place the rolled cake on a wire rack and let it cool completely.
- Beat the cream cheese, 1 cup powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled cake and remove the towel.
- Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Roll the filled cake back up tightly without the towel.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour.
- Dust with 2 tablespoons powdered sugar, if desired, then slice and serve.
Notes
- Roll the cake immediately after baking to help prevent cracks.
- Do not overbake the cake, since a dry sponge can split while rolling.
- Cool the rolled cake completely before adding the cream cheese filling.
- Use fully softened cream cheese and butter for the smoothest filling.
- Chill the finished roll for at least 1 hour for cleaner slices.
- Store tightly wrapped in the refrigerator for up to 4 days.
- Freeze the wrapped cake roll for up to 2 months and thaw it overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 27
- Sodium: 192
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 71