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Pumpkin Spice Cake Roll

Pumpkin spice cake roll with a tender, springy pumpkin sponge and a smooth cream cheese swirl. Rolled into a spiral, chilled for clean slices, and finished with a powdered sugar dusting.
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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
  • 0.67 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
  • 1 powdered sugar extra for dusting

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin cake
  1. Preheat 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 and slightly lighter in color, then add pumpkin puree and vanilla.
  3. Fold in all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until no dry streaks remain.
  4. Spread the batter evenly in the prepared pan, then 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 the cake is still warm.
  6. Roll the cake in the towel from the short end and let it cool completely so it keeps its shape.
Fill, chill, and finish
  1. Beat the cream cheese filling ingredients until smooth: cream cheese, powdered sugar, unsalted butter, vanilla, and cinnamon.
  2. Unroll the cooled cake, spread the filling evenly over the surface, then re-roll the cake without the towel.
  3. Wrap the cake roll in parchment and chill for 1 hour to set the spiral cleanly.
  4. Unwrap, dust with extra powdered sugar, and slice to serve.

Notes

For the easiest roll, make sure the sponge cools completely before filling—warm cake can tear when unrolled. Store leftovers covered in the refrigerator up to 3 days; slice before chilling for best texture. Freezing isn’t recommended for this filled roll. For a lower-sugar option, use a powdered sugar alternative for the filling and dusting while keeping the rest the same.