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Fall Pumpkin Spice Roll Cake

Soft and spiced pumpkin cake rolled with luscious cream cheese filling, perfect for autumn and holiday gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 10 slices
Course: Dessert
Cuisine: American, Autumn, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • powdered sugar for dusting
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  3. Beat eggs and sugar in a large bowl until thick and pale, about 3–5 minutes.
  4. Add pumpkin puree and vanilla extract to the eggs and mix until smooth.
  5. Fold in the dry ingredients gently until just incorporated.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake 12–15 minutes until the cake springs back lightly.
  8. Dust a clean towel with powdered sugar and invert the cake onto it, peeling off parchment paper.
  9. Roll the cake gently in the towel and let cool completely.
  10. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla and beat until fluffy.
  11. Unroll cooled cake and spread the cream cheese filling evenly.
  12. Re-roll the cake without the towel, wrap in plastic, and refrigerate for at least 1 hour.
  13. Dust with powdered sugar before serving and slice with a sharp knife.

Notes

Optional: drizzle caramel or sprinkle cinnamon sugar for extra flair. Store refrigerated for up to 3 days.