This Pumpkin Spice Cake Roll wraps everything you love about fall—warm spices, real pumpkin, and tangy cream cheese—into one gorgeous swirl. It slices like a dream, looks bakery-fancy, and is much easier than it appears. Perfect for holidays, potlucks, or “I just want something pumpkin tonight.”
Why You’ll Love It
- Soft & pliable sponge: Bakes thin and flexible for crack-free rolling.
- Bold pumpkin spice: Cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice).
- Dreamy filling: Fluffy cream cheese that sets cleanly for picture-perfect slices.
- Make-ahead friendly: Tastes even better on day two.
Ingredients
Pumpkin Sponge
- ¾ cup (95 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves (or use 2–2½ tsp pumpkin pie spice total)
- 3 large eggs, room temp
- ¾ cup (150 g) granulated sugar
- ⅔ cup (160 g) pumpkin purée (not pie filling)
- 1 tsp pure vanilla extract
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- 5 tbsp (70 g) unsalted butter, softened
- 1¼ cups (150 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch fine sea salt
For Dusting & Optional Finish
- 2–3 tbsp powdered sugar (for towel + dusting)
- Optional drizzle: ½ cup (60 g) powdered sugar + 1–2 tbsp milk + ¼ tsp vanilla
Equipment
- 10×15-inch (25×38 cm) jelly-roll pan
- Parchment paper
- Clean, lint-free kitchen towel
- Offset spatula or silicone spatula
Time & Yield
- Prep: 20 minutes
- Bake: 11–13 minutes
- Cool & Fill: 60 minutes
- Total: ~1 hour 40 minutes
- Yield: 10–12 slices
Instructions
1) Prep the Pan & Towel
- Heat oven to 350°F (175°C). Line jelly-roll pan with parchment; lightly grease.
- Lay a clean kitchen towel on the counter; dust generously with powdered sugar (prevents sticking when rolling).
2) Whisk Dry, Beat Wet
- In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat eggs + granulated sugar on medium-high until thick, pale, and ribbony, 2–3 minutes.
- Mix in pumpkin purée and vanilla just to combine.
- Fold in dry ingredients gently until no streaks remain.
3) Bake the Sponge
- Spread batter evenly in pan (it’ll be thin).
- Bake 11–13 minutes, until the top springs back lightly and edges just start to pull from the sides. Don’t overbake—flexibility is key.
4) Roll While Warm (No Cracks!)
- Immediately loosen edges; invert hot cake onto the sugared towel.
- Peel off parchment.
- Starting from a short end, roll cake and towel together into a spiral.
- Cool on a rack 30–40 minutes until barely warm.
5) Make the Filling
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and salt; beat until fluffy, 1 minute.
6) Fill, Reroll, and Chill
- Carefully unroll the cooled cake. Spread filling evenly to within ½ inch (1.25 cm) of edges.
- Reroll (without the towel) fairly snug.
- Wrap in parchment or plastic; chill at least 45–60 minutes to set for clean slicing.
7) Finish & Serve
- Dust with powdered sugar or drizzle with the optional vanilla glaze.
- Slice with a sharp knife, wiping between cuts.
Pro Tips for Bakery-Perfect Swirls
- Weigh the pumpkin: Too much purée = dense cake; stick to 160 g.
- Bake just to springy: Overbaked sponge cracks; underbaked sticks. Aim for bouncy.
- Roll while hot: The warm “memory roll” prevents cracking later.
- Dry towel + powdered sugar: Your non-negotiable anti-stick duo.
- Chill before slicing: Sets the filling and tightens the spiral.
Variations & Twists
- Maple Pecan: Fold ½ cup (60 g) finely chopped toasted pecans into the filling; replace vanilla with 1 tsp maple extract.
- Chai Spice Roll: Swap spices for 2½ tsp chai spice blend.
- Ginger Snap Crunch: Sprinkle a thin layer of crushed gingersnaps over the filling before rerolling.
- Lightened Filling: Use Neufchâtel cream cheese and reduce butter to 3 tbsp.
Make-Ahead, Storage & Freezing
- Make-ahead: Assemble a day early for deeper flavor.
- Fridge: Cover and refrigerate up to 4 days.
- Freeze: Wrap tightly (whole or sliced) up to 2 months; thaw overnight in the fridge. Dust or glaze after thawing.
Serving Ideas
- Add a light caramel drizzle and toasted pepitas.
- Plate with a dollop of cinnamon-spiked whipped cream.
- Finish with a whisper of freshly grated nutmeg for aroma.
Nutrition
Approximate: Calories 270, Fat 13 g, Carbs 36 g, Protein 4 g, Sugar 25 g, Sodium 210 mg.
(Will vary with brands and glaze choices.)
Why It Steals the Show
A tender pumpkin sponge and tangy cream cheese spiral deliver fall flavor in every bite—and that striking swirl guarantees “wow” at first glance. Simple steps, smart technique, spectacular results.