This easy pumpkin spice cake roll recipe makes a tender, warmly spiced jelly-roll cake filled with silky cream cheese frosting. Bake the pumpkin cake in a 15 x 10-inch jelly-roll pan for 13 to 15 minutes, roll it while hot, cool it, fill it, and chill it for at least 1 hour before slicing.
Every bite combines cinnamon, ginger, nutmeg, and pumpkin with a rich, tangy cream-cheese center. The finished roll yields about 10 to 12 slices and is a beautiful autumn dessert for Thanksgiving, holiday brunches, potlucks, or any cozy weekend baking project.
Jump to RecipeWhy You’ll Love This Recipe
This pumpkin spice cake roll looks impressive, but the method is practical and dependable once you understand the key timing. The cake is mixed in one bowl after the dry ingredients are whisked together, and the warm sheet cake is rolled before it has a chance to cool and become stiff.
The flavor is classic rather than overpowering. Canned pumpkin keeps the crumb moist, while cinnamon, ginger, and nutmeg give the cake a fragrant spice profile that pairs beautifully with the cool, tangy cream-cheese filling.
It is also a make-ahead dessert. Since the assembled roll needs at least 1 hour in the refrigerator before slicing, you can prepare it earlier in the day and serve it when your guests are ready.
If you enjoy pumpkin desserts with a spoonable texture, you may also like this creamy pumpkin pudding for another cozy seasonal treat.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use large eggs, regular granulated sugar, and canned pumpkin puree for the cake, and measure the flour carefully so the finished roll stays tender instead of dense.
- Eggs and sugar: Beating them until thick and pale adds air and gives the cake a light structure.
- Pumpkin and lemon juice: Pumpkin supplies moisture and color, while a little lemon juice brightens the flavor.
- Flour and baking powder: These create the cake framework and gentle lift.
- Warm spices: Cinnamon, ginger, and nutmeg provide the traditional pumpkin-spice taste.
- Cream cheese, butter, sugar, and vanilla: Together they make a smooth, rich filling that is easy to spread.
Be especially careful to choose pumpkin puree, not pumpkin pie filling. Pie filling already contains sweeteners and spices, which would change the balance of this recipe.
For another fruit-forward baked idea, keep our simple peach cake in your recipe collection for late summer gatherings.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and prepare the pan before mixing the batter. Line a 15 x 10-inch jelly-roll pan with parchment paper, then lightly grease the paper and sides so the thin cake releases easily.
Step 2: Place the eggs and granulated sugar in a large bowl and beat until the mixture is thick and pale. Add the pumpkin puree and lemon juice, then beat until the mixture is evenly blended and smooth.
Step 3: In a separate bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add these dry ingredients to the pumpkin mixture and fold just until no visible streaks of flour remain; overmixing can make the cake less tender.
Step 4: Scrape the batter into the prepared pan and spread it into an even layer, paying attention to the corners. Bake for 13 to 15 minutes, watching closely because a thin cake can dry out quickly.
Step 5: Test the cake by touching the center lightly; it should spring back rather than look wet or sink. Immediately loosen the edges, turn the cake onto a clean kitchen towel generously dusted with powdered sugar, and peel off the parchment.
Step 6: Begin rolling at one short end while the cake is still hot, rolling the towel inside the cake as you form a log. This early roll trains the cake to keep its curved shape and helps reduce cracking as it cools.
Step 7: Let the rolled cake cool completely, usually about 30 to 45 minutes. While it cools, allow the cream cheese and butter to soften so the filling will whip into a smooth, spreadable consistency.
Step 8: Beat the cream cheese, butter, powdered sugar, and vanilla until creamy and smooth. If small lumps remain, continue beating briefly, but avoid making the filling so warm that it becomes loose.
Step 9: Carefully unroll the cooled cake and spread the filling evenly across the surface, leaving a slim border around the edges. Roll the cake back up without the towel, keeping steady pressure so the spiral is neat and the filling stays inside.
Step 10: Wrap the roll tightly in plastic wrap and refrigerate it for at least 1 hour. Before serving, unwrap it, dust it with powdered sugar, and slice with a sharp knife, wiping the blade between cuts.
Pro Tips for a Crack-Free Cake Roll
The most important tip is to roll the cake while it is hot. Waiting until the cake cools makes it more likely to resist the curve and split, while the towel gives the warm cake gentle support as it forms.
Do not skip the parchment or the powdered-sugar-covered towel. The parchment helps with release, and the sugar keeps the warm cake from sticking to the towel when you turn and roll it.
- Spread the batter evenly: Thin spots bake faster and can become fragile.
- Watch the bake time: Remove the cake when it springs back lightly; overbaking produces a dry, crack-prone crumb.
- Cool before filling: Warm cake can soften the frosting and cause it to slide.
- Chill before slicing: A cold roll holds its shape and produces defined swirls.
- Use a clean knife: Wipe the blade after each cut for tidy servings.
The individual spices create the traditional flavor here. Although some versions use about 2 teaspoons of pumpkin pie spice, this recipe keeps the cinnamon, ginger, and nutmeg amounts distinct for a more familiar pumpkin-roll profile.
For a breakfast pastry with a similarly creamy center, try our apple cream-cheese Danish when you are planning a brunch spread.
Serving, Storage, and Make-Ahead Advice
Dust the chilled roll just before serving so the powdered sugar looks fresh and bright. Chopped pecans or walnuts are optional, but they add a pleasant crunch and make the spiral look especially festive.
Keep the finished cake roll wrapped in plastic wrap and refrigerated because the filling contains cream cheese. Chilling also makes the slices firmer and easier to arrange on a serving platter.
Plan on about 2½ hours for the complete process, including the cooling, filling, and minimum chilling time. The active prep takes about 25 to 30 minutes, the bake takes 13 to 15 minutes, and cooling and filling generally take 45 to 60 minutes.
When planning a meal around this dessert, balance its sweet, spiced finish with a savory main such as this easy salmon pasta. A fresh salad or roasted vegetables will also keep the overall menu feeling balanced.
Common Questions About Pumpkin Cake Rolls
Can I use pumpkin pie filling? No. Use plain canned pumpkin puree because pumpkin pie filling is already sweetened and seasoned, so substituting it would alter the flavor, moisture, and sugar balance.
Why did my cake crack? Cracks usually come from overbaking, waiting too long to roll, or trying to bend a completely cool cake. Rolling immediately after baking is the best prevention, and a small crack can be hidden with powdered sugar.
How do I get clean slices? Refrigerate the assembled roll for at least 1 hour, use a sharp knife, and wipe the blade between cuts. Slice with a gentle sawing motion rather than pressing straight down.
Can I add nuts? Yes. Chopped pecans or walnuts are an optional finishing touch that can be sprinkled over the powdered sugar or added sparingly to the filling.
Easy Pumpkin Spice Cake Roll
Ingredients
Method
- Heat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, then lightly grease the parchment and sides.
- Beat the eggs and granulated sugar until thick and pale. Beat in the pumpkin puree and lemon juice.
- Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry mixture into the pumpkin mixture just until combined.
- Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until the cake lightly springs back when touched.
- Immediately loosen the cake from the pan and turn it onto a clean kitchen towel generously dusted with powdered sugar. Peel away the parchment paper.
- Starting at one short end, roll the warm cake and towel together into a log. Let it cool completely for about 30 to 45 minutes.
- Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable. Do not fill the cake until it has cooled completely.
- Carefully unroll the cooled cake and spread the filling evenly over the surface. Roll it back up without the towel, keeping the spiral snug without squeezing out the filling.
- Wrap the completed roll tightly in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar, add optional chopped pecans or walnuts, and slice with a sharp knife.
Notes
Final Thoughts
This easy pumpkin spice cake roll is a dependable autumn bake with a soft pumpkin crumb, fragrant spices, and a generous cream-cheese center. The hot rolling step is the secret that turns a thin sheet cake into a beautiful spiral without complicated equipment.
Give the finished roll its full chilling time, then dust it with powdered sugar and cut it into neat slices. With about 10 to 12 servings, it is generous enough for a holiday table while still feeling special for an ordinary fall afternoon.
Once you make it, you will have a polished dessert that tastes homemade, stores well in the refrigerator, and brings the comforting flavors of pumpkin spice to every celebration.