Creamy Pumpkin Spice Roll Cake: The Ultimate Fall Showstopper

Creamy Pumpkin Spice Roll Cake the answer to cracked roll cakes that fall apart and dense, dry layers that make you regret even trying. Hi, I’m Sam from dishfoody.com, and if you’ve been intimidated by those beautiful swirled cakes on social media or disappointed by previous attempts that crumbled into a mess, this foolproof recipe will change everything. I created this after years of perfecting the technique that prevents cracking, ensures the cake stays moist and pliable, and delivers that stunning spiral everyone photographs.

This recipe promises a tender, spiced pumpkin cake rolled around silky cream cheese filling that tastes like autumn in every bite. The secret lies in proper baking technique, the right pan preparation, and knowing exactly when to roll the cake for perfect results every time. After countless test batches and learning from every mistake, I’ve mastered the method that creates Instagram-worthy swirls without cracks, maintains incredible moisture, and produces a dessert that looks as impressive as it tastes.

I’ll guide you through preparing the perfect sponge cake, achieving the ideal cream cheese filling consistency, executing the rolling technique without tears, and decorating for maximum wow factor. Whether you’re planning a holiday dessert, impressing dinner guests, or simply want to conquer this classic technique, this creamy pumpkin spice roll cake will become your signature autumn dessert.

Why This Creamy Pumpkin Spice Roll Cake Recipe Works

This Creamy Pumpkin Spice Roll Cake delivers professional bakery results using techniques that prevent the common pitfalls that ruin roll cakes.

• Proper cake-to-filling ratio prevents sogginess and ensures clean slices Every bite has perfect balance without overwhelming sweetness
• Rolling while warm prevents cracking The crucial timing technique that makes or breaks roll cakes
• Cream cheese filling is stabilized for perfect texture Stays creamy without becoming runny or separating
• Pumpkin keeps the cake incredibly moist Natural moisture retention means the cake stays soft for days
• Make-ahead friendly for stress-free entertaining Prepare up to 2 days ahead; it actually improves as flavors meld
• Stunning presentation with minimal decorating skills required The spiral does the visual work for you

Choosing the Right Ingredients for Creamy Pumpkin Spice Roll Cake

Quality ingredients and proper preparation determine whether your roll cake succeeds or becomes a cracked disaster.

Best Pumpkin for This Recipe

For Creamy Pumpkin Spice Roll Cake, use canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling). The consistency is reliable and perfect for baking it’s actually better than fresh pumpkin, which varies in moisture content. Libby’s is the gold standard, but any pure pumpkin puree works.

Fresh pumpkin requires roasting, pureeing, and draining excess moisture a lot of work for potentially inconsistent results. Save yourself the hassle and use canned.

Buying Tips

Choose cake flour if possible for the most tender crumb. Its lower protein content creates delicate texture that rolls without cracking. If using all-purpose flour, remove 2 tablespoons per cup and replace with cornstarch.

Buy full-fat cream cheese in brick form, never spreadable or whipped varieties. These contain stabilizers and air that affect the filling texture. Room temperature cream cheese is essential cold cream cheese creates lumps that are nearly impossible to smooth out.

Substitutions

Can’t find cake flour? Make your own with the all-purpose flour and cornstarch substitution mentioned above. For gluten-free, use a 1:1 gluten-free baking flour blend, though the texture will be slightly denser and more prone to cracking.

Dairy-free versions are challenging because cream cheese is central to the filling. Plant-based cream cheese can work, but choose a high-quality brand and ensure it’s very thick. Add extra powdered sugar if needed to achieve proper consistency.

Ingredients & Prep for Creamy Pumpkin Spice Roll Cake

Cake Prep Essentials

Proper pan preparation is absolutely critical for Creamy Pumpkin Spice Roll Cake success. Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the short ends for easy removal. Grease the parchment thoroughly with butter or cooking spray don’t skip this step or the cake will stick.

Prepare a clean kitchen towel dusted generously with powdered sugar before baking. You’ll need it immediately when the cake comes out of the oven, so have it ready.

Main Cake Ingredients

• ¾ cup cake flour (or all-purpose flour with cornstarch substitution)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 large eggs, room temperature
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar for rolling

Cream Cheese Filling Ingredients

• 8 oz cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

Pantry Staples

Fresh spices make a noticeable difference in this recipe pumpkin pie spice can replace individual spices (use 3½ teaspoons total). Pure vanilla extract in both cake and filling ties the flavors together. Room temperature eggs whip to greater volume than cold eggs, creating lighter cake that rolls more easily without cracking.

Step-by-Step Baking Instructions for Creamy Pumpkin Spice Roll Cake

Pre-Baking Prep for Creamy Pumpkin Spice Roll Cake

Before starting your Creamy Pumpkin Spice Roll Cake, preheat oven to 375°F and position rack in the center. Prepare your jelly roll pan with parchment and grease as described. Lay out the powdered sugar-dusted towel. Sift together flour, baking powder, baking soda, salt, and all spices twice to ensure no lumps.

Have all ingredients at room temperature this is especially important for eggs, which need to whip properly.

Cake Baking Method for Creamy Pumpkin Spice Roll Cake

Step 1: In a large bowl, beat eggs with an electric mixer on high speed for 3-4 minutes until thick, pale, and tripled in volume. Gradually add sugar while beating, then continue beating for 2 more minutes. The mixture should fall in ribbons from the beater.

Step 2: Gently fold in pumpkin puree and vanilla extract just until combined. Be gentle to maintain the air you’ve beaten into the eggs.

Step 3: Sift the flour mixture over the batter in three additions, gently folding after each addition. Use a rubber spatula and fold with a cutting and turning motion. Stop as soon as no flour streaks remain overmixing deflates the batter and creates tough cake.

Step 4: Pour batter into prepared pan and spread evenly to all corners. Tap pan gently on counter twice to release large air bubbles.

Step 5: Bake for 12-15 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Don’t overbake even one extra minute can make the cake prone to cracking.

Rolling Technique for Creamy Pumpkin Spice Roll Cake

Step 6: Immediately when the cake comes out of the oven, run a knife around the edges to loosen. Invert onto the powdered sugar-dusted towel. Carefully peel off parchment paper.

Step 7: Starting from a short end, roll the hot cake and towel together tightly. The towel will be rolled inside the cake spiral. This “trains” the cake to hold its rolled shape.

Step 8: Place seam-side down on a wire rack and cool completely, about 1 hour. Don’t rush this step the cake must be completely cool before unrolling or it will crack.

Filling and Final Roll for Creamy Pumpkin Spice Roll Cake

Step 9: While cake cools, make the filling. Beat cream cheese and butter together until fluffy and smooth, about 2 minutes. Add powdered sugar, vanilla, cinnamon, and salt. Beat on high for 2-3 minutes until light and creamy.

Step 10: Carefully unroll the cooled cake it will want to stay in the rolled shape, which is perfect. Spread filling evenly over the cake, leaving a ½-inch border on all edges.

Step 11: Re-roll the cake tightly without the towel this time. Wrap in plastic wrap and refrigerate seam-side down for at least 2 hours or up to 2 days. This sets the filling and makes clean slicing possible.

Finishing the Creamy Pumpkin Spice Roll Cake

Step 12: Before serving, dust generously with powdered sugar. For extra elegance, drizzle with caramel sauce or add a sprinkle of cinnamon. Slice with a sharp serrated knife, wiping clean between cuts for the prettiest swirls.

Pro Tips for Perfect Creamy Pumpkin Spice Roll Cake

Avoiding Cracked Creamy Pumpkin Spice Roll Cake

Roll the cake while it’s still hot this is the single most important step. A cooled cake will crack when you try to roll it initially. Don’t overbake; even slightly overbaked cake becomes brittle and cracks. Use enough powdered sugar on the towel so the cake doesn’t stick during the first roll.

Fold the batter gently to maintain air bubbles. Deflated batter creates dense cake that won’t roll properly. Ensure your cream cheese filling isn’t too thick (add a splash of cream if needed) or too thin (add more powdered sugar). The right consistency spreads easily without tearing the cake.

Tool Recommendations

Use a 15×10-inch jelly roll pan other sizes won’t work correctly for this recipe. An offset spatula makes spreading filling effortless and even. A serrated knife creates clean slices that showcase the beautiful spiral. Parchment paper is non-negotiable; wax paper will stick and ruin everything.

Storage & Serving

Store Creamy Pumpkin Spice Roll Cake wrapped in plastic wrap in the refrigerator for up to 4 days. The cake actually improves after a day as flavors meld. Always refrigerate due to the cream cheese filling. Let sit at room temperature for 15 minutes before slicing for easiest cutting and best flavor.

Freeze tightly wrapped in plastic wrap, then foil, for up to 2 months. Thaw overnight in the refrigerator. The texture may be slightly softer after freezing but still delicious.

Flavor Variations for Creamy Pumpkin Spice Roll Cake

Maple Cream Filling

Replace half the powdered sugar in the filling with pure maple syrup. Add ½ cup finely chopped toasted pecans for extra texture and fall flavor. Drizzle finished cake with maple glaze.

Chocolate Pumpkin

Add 3 tablespoons cocoa powder to the cake batter (reduce flour by 3 tablespoons). Fill with chocolate cream cheese frosting made by adding ⅓ cup melted and cooled chocolate to the standard filling.

Spiced Cream Cheese

Double the cinnamon in the filling and add ¼ teaspoon cardamom plus ⅛ teaspoon ground cloves for a more intensely spiced filling that complements the cake beautifully.

Serving Suggestions for Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake makes a stunning centerpiece dessert. Serve slices on dessert plates with a dollop of whipped cream and a sprinkle of cinnamon. Drizzle with caramel sauce for extra decadence. Fresh apple slices or candied pecans make elegant garnishes.

Present the whole roll on a long platter or cake stand before slicing the spiral is too beautiful not to showcase. Garnish the platter with fall leaves, mini pumpkins, or cinnamon sticks for seasonal presentation.

This cake is perfect for Thanksgiving dessert, fall dinner parties, Halloween celebrations, or any time you want to impress guests with minimal effort (they don’t need to know how easy it actually is). Pair with hot coffee, spiced cider, or chai tea.

Cut into thick slices (about 1 inch) for maximum impact. The generous swirl of filling in each slice creates that wow factor everyone loves.

FAQs About Creamy Pumpkin Spice Roll Cake

Why did my Creamy Pumpkin Spice Roll Cake crack? Most common causes: cake cooled before the initial roll, overbaked cake, or not enough powdered sugar on the rolling towel. Always roll while hot and check the cake at 12 minutes to prevent overbaking.

Can I make this ahead? Absolutely! In fact, it’s better made 1-2 days ahead. The flavors improve and the filling sets perfectly. Keep refrigerated and dust with powdered sugar just before serving.

Is this Creamy Pumpkin Spice Roll Cake safe during pregnancy? Yes! All ingredients are pregnancy-safe. The cream cheese filling stays refrigerated and the cake is fully baked. No concerning ingredients for pregnancy.

My filling is too runny how do I fix it? Add more powdered sugar 2 tablespoons at a time until it reaches spreading consistency. Make sure your cream cheese was at room temperature when mixing – cold cream cheese doesn’t whip properly.

Can I use pumpkin pie filling? No it contains added sugars and spices that will make the cake overly sweet and affect texture. Use only pure pumpkin puree.

How do I get clean slices? Use a sharp serrated knife and wipe it clean with a damp cloth between each cut. Make sure the cake is well-chilled before slicing.

Conclusion

Creamy Pumpkin Spice Roll Cake proves that impressive desserts don’t require professional pastry skills. Every perfect spiral, every bite of spiced cake with creamy filling, creates an experience that makes fall celebrations truly special. At dishfoody.com, I believe mastering classic techniques opens up a world of baking possibilities, and this roll cake is the perfect place to start.

Ready to create a dessert that will have everyone asking for the recipe? Clear your afternoon, gather your ingredients, and experience the satisfaction of pulling off this showstopper. The reaction when you present that beautiful spiral makes every step worthwhile! I’d love to see your gorgeous roll cakes – tag me in your photos!

Join over 5,000 home cooks who’ve conquered impressive baking projects with recipes from dishfoody.com! Looking for more stunning desserts? Try my Bento Anniversary Cake or Cinnamon Roll Cheesecake next they’re perfect for anyone who loves mastering classic pastry techniques. Let’s keep creating beautiful memories together!

Creamy Pumpkin Spice Roll Cake: The Ultimate Fall Showstopper

Print Recipe

A light and spongy pumpkin spice roll filled with creamy, sweet filling the ultimate fall dessert that’s as beautiful as it is delicious.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 1 hr (including cooling and chilling)
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• — Cake —
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 tsp vanilla extract
• — Filling —
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp butter, softened
• 1 tsp vanilla extract
• — Optional Garnish —
• Powdered sugar, for dusting

Instructions

• 1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
• 2. In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
• 3. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla.
• 4. Fold in dry ingredients until just combined.
• 5. Spread batter evenly in prepared pan and bake for 13–15 minutes, or until the cake springs back when touched.
• 6. Immediately turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake up in towel, starting from the short end. Cool completely.
• 7. For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
• 8. Unroll cooled cake, spread filling evenly, and roll back up without the towel.

9. Chill for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

• For extra flair, drizzle with caramel or white chocolate before serving.
• Can be made a day ahead store covered in the refrigerator.
• If you don’t have pumpkin pie spice, use cinnamon, nutmeg, ginger, and cloves.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 190mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: Pumpkin Spice Roll Cake, fall dessert, creamy pumpkin roll