If fall had a hug, it would taste like this cake. Soft, spiced pumpkin sponge wrapped around a silky cream cheese filling—light, sweet, and just the right amount of cozy. I’ve made this cake for years, and every time, someone asks for the recipe. The best part? It looks fancy, but it’s actually really easy once you know the tricks.
Why I Love This Recipe
This cake is like a warm autumn afternoon—comforting, a little nostalgic, and just the right amount of indulgent.
- The cake stays soft and fluffy, even after chilling.
- The cream cheese filling is perfectly balanced—not too sweet.
- It’s make-ahead friendly, so no stress on the day you serve it.
- Rolling it up is way less scary than it sounds (promise!).
Servings: 10 slices
Prep Time: 25 minutes
Bake Time: 13 minutes
Chill Time: 1 hour
Total Time: About 1 hour 40 minutes
What You’ll Need
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Other
- Powdered sugar for dusting towel and finished cake
Why This Recipe Works (Quick Science)
- Pumpkin puree adds moisture, so the cake stays soft even when chilled.
- The eggs are whipped with sugar to trap air, making the sponge light.
- Rolling the cake while warm sets its “memory,” so it doesn’t crack later.
Pro Tips
- Don’t overbake—pumpkin sponge can dry out quickly.
- Roll the cake while it’s still warm, or it will crack.
- Use a clean, thin kitchen towel dusted with powdered sugar to keep it from sticking.
- Chill before slicing for clean, bakery-style cuts.
- Make the filling while the cake cools—saves time and keeps things moving.
Tools You’ll Need
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- 15×10-inch jelly roll pan
- Parchment paper
- Clean thin kitchen towel
- Fine mesh sieve for powdered sugar
Possible Substitutions & Variations
- Swap cinnamon, ginger, and nutmeg for pumpkin pie spice mix.
- Use maple extract instead of vanilla for a twist.
- Add chopped pecans to the filling for crunch.
- For a lighter version, use reduced-fat cream cheese.
Make Ahead Tips
- Bake and roll the cake a day in advance, keep wrapped in the towel, and fill the next day.
- Filled cake can be made 2 days ahead and stored in the fridge.
Instructions
Step 1 — Prep the Pan & Oven
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
Step 2 — Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well blended.
Step 3 — Beat Eggs & Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3-4 minutes until thick and pale.
Step 4 — Add Pumpkin & Vanilla
Mix in pumpkin puree and vanilla extract until smooth.
Step 5 — Combine Wet & Dry
Gently fold the dry mixture into the wet mixture just until no flour streaks remain.
Step 6 — Bake the Cake
Pour batter into prepared pan, spread evenly, and bake for 11-13 minutes or until the top springs back when touched.
Step 7 — Roll the Cake
While warm, turn cake out onto a towel dusted with powdered sugar. Peel off parchment. Starting at a short end, roll up cake and towel together. Cool completely.
Step 8 — Make the Filling
Beat softened cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Step 9 — Fill & Re-roll
Unroll cooled cake, spread filling evenly, then gently re-roll without the towel.
Step 10 — Chill & Slice
Wrap roll in plastic wrap and chill at least 1 hour. Slice and dust with powdered sugar before serving.
Common Mistakes
- Skipping the towel step → causes cracks when you roll later.
- Overmixing the batter → makes the sponge dense.
- Using pumpkin pie filling → too wet and too sweet.
What to Serve With
- Hot apple cider
- A scoop of vanilla ice cream
- Fresh whipped cream
Leftovers & Storage
Wrap slices tightly in plastic wrap and store in the fridge for up to 4 days. Freeze for up to 1 month—thaw in the fridge overnight.
FAQ
Can I make this gluten-free?
Yes, just swap flour for a cup-for-cup gluten-free blend.
Can I freeze the whole cake?
Absolutely—wrap in plastic, then foil before freezing.
Does it have to be refrigerated?
Yes, because of the cream cheese filling.
Conclusion
This Creamy Pumpkin Spice Roll Cake is one of those desserts that makes people’s eyes light up before they even take a bite. It’s warm, soft, spiced, and creamy all at once—and now you know every little trick to make it perfect. Go ahead, bake it, roll it, and tell me how many slices you had before you shared.
