Pumpkin Spice Roll Cake

This Pumpkin Spice Roll Cake is a fall favorite dessert of a perfectly spiced and sweet pumpkin cake with a cream cheese filling rolled into a festive log!

One of the best desserts or treats to serve during fall family gatherings is a pumpkin spice roll cake. Roll cakes are wonderful for serving because you can slice them up into pinwheels and place them on a platter. They make a convenient go-to craving when you’re in the kitchen looking for something sweet to grab for a quick snack.

Roll cake is practical in that it can be such a grab and go item, but it’s also an easy way to satisfy your sweet tooth without overindulging in a full-scale dessert course. It all depends on the portions you decide to make. Out of all the roll cake recipes, my preference is pumpkin spice. I like the balance of sweet and spice better than just sweet and that makes this pumpkin spice roll cake recipe one I return to often.

How to Properly Roll a Cake

Rolling a cake is not that difficult or complicated as you think, but it is crucial to the success of the entire recipe. What you must remember is that the cake is rolled hot prior to filling it. Let it cool on the rack in it’s rolled-up form and then unroll it to apply the filling. It’s that easy. This cake recipe is designed for a rollable cake, but if it’s too cool it will hold its shape and not roll properly.

Pumpkin Spice Roll Cake Ingredients

¾ C flour
½ tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground cinnamon
¼ tsp kosher salt
3 large eggs
2 tsp pure vanilla extract
1 C sugar
⅔ Pumpkin Puree

Cream Cheese Filling ingredients

1 – 8oz cream cheese, softened
6 tbsp unsalted sweet cream butter, softened
1 tsp pure vanilla extract
1 C powdered sugar
⅛ tsp kosher salt

Pumpkin Spice Roll Cake Directions

Preheat oven to 350 degrees and line a 15×10 cookie sheet with parchment paper.

Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

Using another large bowl, whisk together the eggs and sugar until combined. Whisk in the vanilla and pumpkin puree until combined.

Using a rubber spatula, fold in the dry ingredients until combined and smooth. Spread an even layer of batter onto the cookie sheet.

Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched.

As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter.

Using your hands, carefully roll the cake into a log. Place onto a wire rack to cool completely.

Cream Cheese Filling Directions

Using a large mixing bowl, beat together the cream cheese, butter, vanilla, salt, and powdered sugar until combined and smooth.

Once the cake is cooled, place back onto the counter. Carefully unroll the cake into a flat cake again. Spread the cream cheese filling into the center of the cake.

Re-roll the cake again while peeling away the parchment paper. Wrap the roll in plastic wrap and place into the fridge overnight.

Unwrap the cake roll and slice, serve with your favorite fall-inspired drink!

Recipe