Creamy Pumpkin Spice Roll Cake

Author : Molly Hardin

Author: molly

Published: October 20, 2025

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When autumn rolls around, I always crave something cozy and sweet, and nothing hits the spot like a creamy pumpkin spice roll cake. This dessert captures all those warm fall flavors in a soft, fluffy cake wrapped around a smooth, luscious cream cheese filling. It’s fun to make and even better to share.

I’ve been baking variations of this recipe for years, tweaking the pumpkin and spice balance to suit my taste. What makes this pumpkin spice roll cake stand out is the way the tender sponge perfectly pairs with the rich, creamy filling, creating a delightful texture combo. Plus, it’s a showstopper for any occasion—whether you’re hosting a holiday dinner or just enjoying a comforting afternoon treat.

You’ll want to roll your sleeves up because I’m going to walk you through everything about making a creamy pumpkin spice roll cake—ingredients, techniques, and some tips from my kitchen mishaps and wins.

Ingredients for Creamy Pumpkin Spice Roll Cake

Getting the ingredients right is key for this recipe, and I like to be precise to avoid surprises. Here’s what you’ll need:

1 cup all-purpose flour, sifted (to keep the cake light)
2 teaspoons pumpkin pie spice (freshly ground if possible, for the best aroma)
½ teaspoon baking powder
¼ teaspoon salt
4 large eggs, separated (room temperature helps with volume)
¾ cup granulated sugar, divided (split between yolks and whites)
⅓ cup canned pumpkin puree (not pumpkin pie filling, pure pumpkin only)
1 teaspoon vanilla extract
For the filling:
8 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 to 1½ cups powdered sugar (adjust to sweetness preference)
½ teaspoon vanilla extract

Make sure your cream cheese and butter are softened for easy mixing—this makes a silky filling. Also, don’t skip sifting the flour and spices; it really helps the cake batter come together smoothly.

How to Prepare Creamy Pumpkin Spice Roll Cake

Feeling a little nervous about rolling a cake? Don’t be. I’ve learned a few tricks over time that make the process straightforward, even if it’s your first time. Let’s get started step-by-step:

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Grease the paper lightly to make sure the cake releases easily.
Mix the dry ingredients: In a bowl, sift together the flour, pumpkin pie spice, baking powder, and salt. Set aside.
Egg yolks and sugar: In a separate bowl, beat the egg yolks with ½ cup sugar until pale and thick, about 3-4 minutes. Stir in the pumpkin puree and vanilla extract until combined.
Egg whites: In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whisking until stiff, glossy peaks develop.
Combine mixtures: Gently fold the dry ingredients into the wet yolk mixture. Use a spatula and fold carefully—not too vigorously. Then, gently fold in the egg whites in two batches. The batter should be light and airy.
Bake: Pour the batter evenly into the prepared pan and spread it smoothly. Bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick comes out clean.
Roll the cake: As soon as the cake comes out of the oven, sprinkle a clean kitchen towel generously with powdered sugar and invert the cake onto it. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together. This “pre-roll” keeps the cake soft and helps prevent cracking.
Cool completely: Allow the rolled cake to cool on a rack for about an hour. This is crucial before unrolling and spreading the filling to keep the cake intact.
Prepare the filling: Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, beating well after each addition. Adjust sweetness to your taste.
Assemble: Gently unroll the cooled cake, spread the cream cheese filling evenly, then carefully roll it back up without the towel. Wrap the roll cake in plastic wrap and chill for at least an hour. Chilling helps the filling set and makes slicing easier.

Make sure you keep an eye on the bake time—overbaking dries out the cake, making it harder to roll. Also, using a kitchen towel dusted with powdered sugar is the best hack I’ve found to avoid tearing.

Why You’ll Love This Creamy Pumpkin Spice Roll Cake

Soft, airy pumpkin sponge that melts in your mouth
Rich cream cheese filling balances the spices and sweetness perfectly
Simple ingredients you probably have on hand
Great for holiday gatherings or as a special dessert anytime
Impressive presentation that never fails to get compliments
Can be made ahead and refrigerated, making party prep easier

For me, the best part is how this pumpkin spice roll cake brings the classic pumpkin pie flavors into a unique format, and the cream cheese center takes it up a notch. I always get questions when I bring it out—and it’s so much fun to share.

Ingredient Notes and Substitutions for Creamy Pumpkin Spice Roll Cake

Here are a few things I’ve learned about the ingredients:

Pumpkin puree: Don’t use pumpkin pie filling—it contains added sugar and spices which can throw off the balance. Plain canned pumpkin puree keeps flavors clean and lets you control the spice.
Pumpkin pie spice: If you don’t have a blend ready, mix cinnamon, nutmeg, ginger, and cloves yourself to get that warm, familiar flavor.
Egg whites: Make sure no yolks sneak into the whites when separating eggs. Even a little fat will stop the whites from whipping properly.
Cream cheese: Full-fat cream cheese works best for creaminess. Low-fat versions can be a little watery.
Sugar: You can swap granulated sugar for coconut sugar if you want a richer, molasses-like note. Just keep it the same measurement.

Storage and Reheating Instructions for Your Pumpkin Spice Roll Cake

Once your creamy pumpkin spice roll cake is ready, wrap it tightly in plastic wrap to keep it fresh. Store it in the fridge for up to 4 days.

If you want to keep it longer, you can freeze the cake. Wrap it in plastic and then in foil for extra protection. When ready to enjoy, thaw overnight in the fridge. Avoid microwaving slices; let them come to room temperature naturally to keep the textures just right.

Nutrition Information Disclaimer

Nutritional values for the creamy pumpkin spice roll cake will vary depending on your specific ingredients and brands used. This guide does not provide exact nutritional data. For precise values, it’s best to calculate based on the specific products you use.

Frequently Asked Questions About Creamy Pumpkin Spice Roll Cake

Can I make this pumpkin spice roll cake ahead of time?

Absolutely! You can bake the cake a day before, keep it wrapped in plastic in the fridge, and assemble it with filling the next day. The flavors actually meld nicely after resting.

What if my cake cracks when rolling?

This happens when the cake cools too much before rolling or if it’s overbaked. To avoid cracking, roll the cake in the towel while it’s warm, and don’t let it cool flat on the pan.

Can I use fresh pumpkin instead of canned puree?

You can roast and puree fresh pumpkin, but make sure to cook it down so it’s not watery. It should have about the same thickness as canned puree for best results.

Is there a gluten-free option for this recipe?

Yes, you can use a one-to-one gluten-free baking flour blend instead of all-purpose flour. Choose a blend that contains xanthan gum or add it separately to help the cake hold together.

How do I get the filling smooth without lumps?

Make sure both your cream cheese and butter are softened to room temperature. Beat them together thoroughly before adding powdered sugar and vanilla. Using a hand mixer speeds this up and keeps it creamy.