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Pumpkin Spice Cake Roll

Pumpkin spice cake roll with a tender, springy cake and a smooth cream cheese swirl. Rolled while warm so the spiral stays tight, then chilled for clean, sliceable edges.
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Prep Time 30 minutes
Cook Time 13 minutes
chilling 1 hour
Total Time 1 hour 43 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cake
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 3 eggs
  • 1 cup granulated sugar
  • 0.667 cup pumpkin puree
  • 1 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
  • 0.25 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin cake
  1. Preheat the oven to 375°F, then grease a 15x10 jelly roll pan and line it with parchment (for easy release).
  2. Beat the eggs and granulated sugar until thick, then stir in the pumpkin puree and vanilla.
  3. Fold in the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined.
  4. Spread the batter evenly in the prepared pan and bake at 375°F for 11-13 minutes, until the cake springs back when lightly touched.
  5. Immediately invert the cake onto a powdered sugar-dusted towel, then peel off the parchment while it’s still warm.
  6. Roll the cake in the towel from the short end, then cool completely so it holds its shape.
Fill, roll, and chill
  1. Beat the cream cheese until smooth, then mix in powdered sugar, unsalted butter, vanilla, and cinnamon until creamy.
  2. Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  3. Re-roll the cake without the towel, then wrap it in parchment and chill for 1 hour.
  4. Dust the top with extra powdered sugar, then slice and serve.

Notes

For the best roll, bake only until the cake springs back—overbaking makes it crack. Store the finished cake roll covered in the refrigerator for up to 3 days; freeze slices (wrapped well) for up to 1 month and thaw overnight in the fridge. For a gluten-free option, swap in a 1:1 gluten-free all-purpose flour blend and ensure it includes a leavening system compatible with baking soda/baking powder.