Nothing says Thanksgiving like a Fall Pumpkin Spice Roll Cake. With its moist pumpkin sponge and creamy filling, this dessert is festive, make-ahead friendly, and always a hit with family and friends.
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Why You’ll Love This Pumpkin Spice Roll Cake
A Fall Pumpkin Spice Roll Cake is soft, spiced, and filled with a dreamy cream cheese swirl. When you slice this Fall Pumpkin Spice Roll Cake, the spirals look beautiful on any holiday dessert table.The sponge bakes light and tender with hints of cinnamon and pumpkin pie spice that bring cozy fall vibes. Meanwhile, the cream cheese filling adds a smooth, tangy sweetness that balances every bite. You’ll also love how this cake rolls up beautifully and slices into neat spirals that look as good as they taste. Because you can make it ahead and chill until serving, it’s stress-free for holiday prep. It’s perfect for Thanksgiving tables, fall potlucks, or even gifting a homemade treat to friends.
Ingredients You’ll Need
For the cake, you’ll need 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1 cup granulated sugar, 3 large eggs, 2/3 cup canned pumpkin or homemade pumpkin puree, and 1 teaspoon vanilla extract.
For the filling, gather 8 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon vanilla extract, and 1 cup powdered sugar, plus a little extra for dusting.
You can substitute homemade pumpkin puree for canned. Gluten-free 1:1 flour also works well if you need an alternative.
Step-by-Step Instructions
Prepare the Pan and Batter
Preheat your oven to 350°F. Spray a 10×15” jelly roll pan, line it with parchment paper leaving some overhang, then spray the parchment too. In a bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice. In another bowl, beat eggs, sugar, vanilla, and pumpkin until smooth. Gently fold the dry mixture into the wet until no dry streaks remain.
Bake the Cake
Pour the batter into the pan and spread it evenly with a spatula. Bake for 12–16 minutes, checking with a toothpick. When it comes out clean, it’s ready.
Roll the Cake While Warm
Lift the cake from the pan using the parchment. Starting at a short end, roll the cake up with the parchment inside. Place on a wire rack and let it cool completely. Rolling while warm keeps the sponge flexible and prevents cracks.
Make the Cream Cheese Filling
Beat softened cream cheese and butter together until creamy. Add powdered sugar and vanilla extract. Mix until fluffy and smooth.
Fill, Roll, and Chill
Unroll the cooled cake gently. Spread the filling evenly, leaving a 1-inch border around the edges so it won’t overflow. Reroll the cake carefully, this time without the parchment. Wrap in plastic and refrigerate for at least 1 hour.
Slice and Serve
Unwrap the chilled roll. Dust with powdered sugar if you like, then slice into spirals. Serve cold or at room temperature.
Expert Tips for Success
Roll the cake while hot to keep it flexible. Always cool it completely before adding filling, or the cream cheese mixture will melt. Leave a 1-inch space when spreading the filling so it doesn’t spill out. For clean slices, chill for at least an hour before cutting. If cracks form, dusting with powdered sugar helps cover them beautifully. Store leftovers covered in the fridge for up to three days. The flavor deepens overnight, so this dessert is even better the next day.
Make Ahead, Storage, and Freezing Instructions
You can prepare this cake in advance, making it a holiday lifesaver. Assemble and refrigerate it up to two days before serving. For shorter prep, bake and roll the cake only, then fill it the next day. Leftovers keep in the fridge for up to three days. To freeze, wrap tightly in plastic and foil, and freeze for up to three months. Thaw overnight in the fridge before serving. This flexibility makes it easy to include on busy Thanksgiving menus, so you can focus on cooking savory dishes like Baked Mac and Cheese Thanksgiving Recipe.
Recipe Notes and Variations
This cake has a moist, tender sponge with warm pumpkin spice flavors and a creamy filling. You can easily swap in homemade pumpkin puree or gluten-free flour. Try adding a pinch of nutmeg or cloves for deeper spice notes. Dust with cocoa powder for a chocolatey twist. For a fun change, add chopped pecans or walnuts inside the filling for crunch.
Other recipes you may enjoy
- Easy Garlic Bread Rolls for Thanksgiving
- Apple Cheesecake Bars – A Thanksgiving Favorite
- Chocolate Peanut Butter Pie for Thanksgiving
Conclusion
A Fall Pumpkin Spice Roll Cake is everything you want in a Thanksgiving dessert: festive, spiced, creamy, and make-ahead friendly. Sharing this Fall Pumpkin Spice Roll Cake with family makes the holiday even sweeter. It’s perfect for sharing with family, bringing to a potluck, or keeping as a sweet treat in your fridge. Once you try it, you’ll see why this cake is a holiday tradition in many kitchens. Share your version on Pinterest and let others enjoy your baking success too! You can join our recipe boards here: Pinterest Recipes.
Fall Pumpkin Spice Roll Cake
Equipment
- Jelly roll pan (10×15-inch)
- Mixing bowls
- electric mixer
- Parchment paper
- Wire rack
- Plastic wrap
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup canned pumpkin or homemade pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar, plus more for dusting
Instructions
- Preheat oven to 350°F. Spray and line a 10×15” jelly roll pan with parchment paper.
- Whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice together. In another bowl, beat eggs, sugar, vanilla, and pumpkin until smooth. Combine wet and dry until no streaks remain.
- Spread batter evenly in prepared pan. Bake 12–16 minutes or until a toothpick comes out clean.
- Lift cake from pan and roll up with parchment while hot. Cool completely on a wire rack.
- Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Unroll cooled cake, spread filling leaving a 1-inch border. Roll up again without parchment. Wrap in plastic and chill at least 1 hour.
- Dust with powdered sugar, slice, and serve.
