Best Fall Pumpkin Spice Roll Cake – Autumn’s Must-Have Dessert!

Fall Pumpkin Spice Roll Cake is more than just a dessert; it’s an experience, a sweet homage to the season of cozy sweaters and vibrant foliage. Imagine the aroma of warm spices filling your kitchen, the soft, moist cake embracing a creamy, tangy filling, all rolled into a beautiful, impressive presentation that’s surprisingly simple to achieve. I’ve always found that the very essence of autumn can be captured in its spices – cinnamon, nutmeg, ginger, and cloves – perfectly blended with the comforting sweetness of pumpkin. The combination of pumpkin and warm spices has been a beloved tradition for centuries, deeply woven into the fabric of fall harvest celebrations and gatherings, making it a cherished staple for many festive tables.

Why This Roll Cake Captures Hearts Every Fall

This delectable roll cake offers a perfect symphony of flavors and textures: a tender, moist pumpkin cake expertly rolled around a luscious, tangy cream cheese frosting. While it looks incredibly impressive, giving off an air of culinary sophistication, I promise you, crafting your own Fall Pumpkin Spice Roll Cake is a wonderfully rewarding and surprisingly manageable endeavor. It’s the perfect showstopper for any gathering or a delightful treat for a quiet afternoon, truly epitomizing the warmth and joy of the season with every single slice.

this Recipe

Ingredients:

• For the Fall Pumpkin Spice Roll Cake:

  • ¾ cup (90g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ⅔ cup (150g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for dusting

• For the Cream Cheese Filling:

  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional, for extra spice)

Preparing the Fall Pumpkin Spice Roll Cake Batter

1. Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven ready. Preheat your oven to 375°F (190°C). This ensures it’s perfectly hot and ready when your batter is. Next, prepare a 10×15-inch jelly roll pan. This specific size is crucial for the cake’s thickness, which allows it to roll without cracking. Line the entire pan with parchment paper, making sure the paper extends a little over the edges to create “handles” for easy lifting later. Then, lightly grease and flour the parchment paper. Don’t skip this step, as it’s a vital insurance policy against sticking, which can ruin your beautiful Fall Pumpkin Spice Roll Cake before it even starts.
2. Whisk Together Dry Ingredients: In a medium bowl, combine your sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt. Whisk these ingredients together really well. Sifting the flour initially, and then whisking them again here, helps to eliminate any lumps and ensures all the spices and leavening agents are evenly distributed throughout the dry mixture. This creates a uniform texture and flavor in every bite of your delicious Fall Pumpkin Spice Roll Cake. Set this bowl aside for now.
3. Beat Eggs and Sugar: In a large mixing bowl, using an electric mixer (either stand or hand-held), beat your three large, room-temperature eggs. Start on medium speed until they become frothy and light in color, which usually takes about 2-3 minutes. Gradually add the granulated sugar, about a quarter cup at a time, while continuing to beat. Once all the sugar is incorporated, increase the speed to high and beat for another 3-5 minutes, or until the mixture becomes pale yellow, thick, and almost ribbon-like when you lift the beaters. This aeration step is incredibly important for the cake’s structure and lightness, as it incorporates air that will help the cake rise beautifully.
4. Incorporate Pumpkin and Vanilla: Reduce the mixer speed to low. Carefully add the pumpkin puree and vanilla extract to the egg and sugar mixture. Mix just until combined, being careful not to overmix. We want to maintain all that lovely air we just whipped into the eggs. The pumpkin adds not only its signature fall flavor but also moisture and a beautiful color to our pumpkin spice cake.
5. Gently Fold in Dry Ingredients: Now it’s time to bring everything together. Remove the bowl from the mixer. Add the dry ingredients from step 2 to the wet ingredients in three additions. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Use an under-and-over motion, rotating the bowl as you go, until just combined. The key here is not to overmix! Overmixing develops the gluten in the flour too much, which can result in a tough, dense cake, and we’re aiming for a tender, flexible cake that’s perfect for rolling. A few small streaks of flour are better than an overmixed batter.
6. Spread Batter into Prepared Pan: Carefully pour the finished pumpkin spice roll cake batter into your prepared 10×15-inch jelly roll pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly to all corners of the pan. Make sure the surface is as level as possible to ensure even baking. Give the pan a gentle tap on the counter a couple of times to release any large air bubbles.

Baking the Cake

1. Bake the Cake: Place the pan in your preheated 375°F (190°C) oven. Bake for approximately 13-15 minutes, or until the cake springs back lightly when gently pressed in the center. The edges should be slightly golden, and a toothpick inserted into the center should come out clean. Baking time can vary based on your oven, so keep a close eye on it. Do not overbake! An overbaked cake will be dry and brittle, making it very difficult to roll without cracking.
2. Prepare for Rolling (While Cake Bakes): While the Fall Pumpkin Spice Roll Cake is baking, prepare a clean kitchen towel. Lay it flat on your counter and generously dust it with confectioners’ sugar. The confectioners’ sugar acts as a non-stick barrier and adds a lovely touch to the finished roll. Having this ready immediately after the cake comes out of the oven is crucial.
3. Immediate Roll and Cool: As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared confectioners’ sugar-dusted towel. Gently peel off the parchment paper that was lining the pan. If any cake sticks, use an offset spatula to carefully loosen it. Now, starting from one of the short ends, carefully roll the cake and the towel together into a tight log. It’s absolutely essential to do this while the cake is hot and fresh out of the oven! This teaches the cake its “muscle memory” for rolling. If you wait, the cake will cool and become rigid, leading to cracks when you try to roll it later. Place the rolled cake, still wrapped in the towel, seam-side down on a wire rack and allow it to cool completely to room temperature. This can take about 1 to 2 hours.

Preparing the Cream Cheese Filling

1. Cream Butter and Cream Cheese: While your Fall Pumpkin Spice Roll Cake is cooling, you can prepare the luscious cream cheese filling. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is completely smooth and creamy. Ensure there are no lumps of cream cheese or butter, as this will affect the texture of your filling. Scrape down the sides of the bowl often to ensure everything is well incorporated.
2. Add Confectioners’ Sugar and Flavorings: With the mixer on low speed, gradually add the sifted confectioners’ sugar, about half a cup at a time. Once all the sugar is incorporated, increase the speed to medium-high and beat for another 2-3 minutes, until the filling is light, fluffy, and smooth. Finally, beat in the vanilla extract and the optional ground cinnamon. Mix just until combined. The consistency should be thick enough to hold its shape but spreadable. If it seems too soft, you can chill it in the refrigerator for about 15-20 minutes to firm it up slightly, which will make spreading easier.

Assembling and Rolling the Fall Pumpkin Spice Roll Cake

1. Unroll the Cooled Cake: Once your pumpkin spice cake log has completely cooled to room temperature (it’s crucial that it’s cool, otherwise the filling will melt!), gently unroll it from the towel onto a clean surface. Be slow and careful as you unroll it to avoid any tears. You’ll notice it naturally wants to keep its rolled shape, which is exactly what we want!
2. Spread the Cream Cheese Filling: Using an offset spatula or the back of a spoon, spread the cream cheese filling evenly over the entire surface of the unrolled cake, leaving about a ½-inch border along one of the short ends (this will be your final rolling end) and the two long edges. This border prevents the filling from squishing out too much when you re-roll. Aim for an even layer of filling so every slice gets a good amount of that creamy goodness. This filling is what really elevates our Fall Pumpkin Spice Roll Cake.
3. Re-roll the Cake: Now for the moment of truth! Starting from the short end opposite the border you left without filling, carefully and gently begin to re-roll the cake into a tight log. Take your time, making sure to roll it as snugly as possible to avoid air pockets. The earlier roll-and-cool step will make this much easier. Once rolled, place the cake seam-side down onto a serving platter or a sheet of plastic wrap.
4. Chill the Roll Cake: This step is non-negotiable for a neat and tidy Fall Pumpkin Spice Roll Cake. Tightly wrap the entire cake roll in plastic wrap. This helps to set the filling and firm up the cake, making it much easier to slice cleanly. Refrigerate the cake for at least 1 hour, or preferably 2-3 hours. If you’re making this ahead of time, it can be chilled overnight.

Chilling and Serving the Fall Pumpkin Spice Roll Cake

1. Final Touches Before Serving: Once your Fall Pumpkin Spice Roll Cake is thoroughly chilled, remove it from the refrigerator and unwrap the plastic. You can, if you wish, dust the top generously with a little extra confectioners’ sugar just before serving for a beautiful finish. This adds a lovely, delicate sweetness and a professional look.
2. Slicing and Presenting: To slice the cake, use a very sharp knife. For the cleanest cuts, it helps to wipe the blade clean with a damp cloth between each slice. Start by trimming off the uneven ends for a perfect presentation (and a baker’s treat!). Then, slice the cake into approximately 1-inch thick rounds. Arrange the slices on a serving plate. The beautiful swirl of pumpkin cake and creamy filling is truly a sight to behold, making this Fall Pumpkin Spice Roll Cake a stunning centerpiece for any autumn gathering.
3. Storage: Store any leftover Fall Pumpkin Spice Roll Cake covered tightly in the refrigerator for up to 3-4 days. The flavors actually meld and deepen beautifully over time, making it just as delicious on the second and third day! Enjoy this delightful taste of autumn!

Fall Pumpkin Spice Roll Cake

A delectable Fall Pumpkin Spice Roll Cake featuring a tender, moist pumpkin cake expertly rolled around a luscious, tangy cream cheese frosting. This impressive dessert captures the warmth and joy of autumn, perfect for any gathering.

Prep Time
40 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
10-12 servings

Ingredients

• ¾ cup (90g) all-purpose flour, sifted
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ⅛ tsp ground ginger
• ¼ tsp salt
• 3 large eggs, room temperature
• 1 cup (200g) granulated sugar
• ⅔ cup (150g) pumpkin puree
• 1 tsp vanilla extract
• Confectioners’ sugar, for dusting
• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 2 cups (240g) confectioners’ sugar, sifted
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon (optional)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, extending over edges. Lightly grease and flour the parchment.
2. Step 2
   In a medium bowl, whisk together sifted all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until well combined. Set aside.
3. Step 3
   In a large mixing bowl, beat room-temperature eggs until frothy (2-3 min). Gradually add granulated sugar, then increase speed to high and beat for 3-5 min until pale, thick, and ribbon-like.
4. Step 4
   Reduce mixer speed to low. Carefully add pumpkin puree and vanilla extract to the egg and sugar mixture. Mix just until combined, do not overmix.
5. Step 5
   Remove bowl from mixer. Add dry ingredients in three additions, gently folding into the wet mixture with a rubber spatula until just combined. Avoid overmixing.
6. Step 6
   Pour batter into the prepared pan and spread evenly to all corners. Tap pan gently to release air bubbles.
7. Step 7
   Bake for 13-15 minutes at 375°F (190°C), or until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean. Do not overbake.
8. Step 8
   While the cake bakes, lay a clean kitchen towel flat on your counter and generously dust it with confectioners’ sugar.
9. Step 9
   As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared confectioners’ sugar-dusted towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together into a tight log. Place seam-side down on a wire rack and allow to cool completely to room temperature (1-2 hours).
10. Step 10
    While the cake cools, in a medium mixing bowl, beat softened cream cheese and unsalted butter together on medium speed until completely smooth and creamy. Scrape down sides of the bowl often.
11. Step 11
    With the mixer on low speed, gradually add sifted confectioners’ sugar. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Beat in vanilla extract and optional ground cinnamon just until combined. Chill if too soft.
12. Step 12
    Once the cake log has completely cooled, gently unroll it from the towel onto a clean surface.
13. Step 13
    Using an offset spatula, spread the cream cheese filling evenly over the entire surface of the unrolled cake, leaving about a ½-inch border along one short end and both long edges.
14. Step 14
    Starting from the short end opposite the border, carefully and gently re-roll the cake into a tight log. Place the cake seam-side down onto a serving platter or a sheet of plastic wrap.
15. Step 15
    Tightly wrap the entire cake roll in plastic wrap. Refrigerate for at least 1-3 hours, or preferably overnight, to allow the filling to set and the cake to firm up.
16. Step 16
    Once thoroughly chilled, remove the cake from the refrigerator and unwrap. Dust the top generously with extra confectioners’ sugar just before serving, if desired.
17. Step 17
    Using a very sharp knife (wiping the blade clean between each slice), trim off the uneven ends. Slice the cake into approximately 1-inch thick rounds and arrange on a serving plate.
18. Step 18
    Store any leftover Fall Pumpkin Spice Roll Cake tightly covered in the refrigerator for up to 3-4 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.