Name: Fall Pumpkin Spice Roll Cake – Your New Favorite Dessert!
Prep time: 1 h
Cook time: 15 min
Total time: 4 h 45 min
Yield: 10-12 servings
Ingredients: 1 cup (120g) All-Purpose Flour, sifted; 2 tsp Ground Cinnamon; 1 tsp Ground Ginger; ½ tsp Ground Nutmeg; ¼ tsp Ground Cloves; ½ tsp Baking Soda; ¼ tsp Salt; 3 large Eggs, separated, room temperature; 1 cup (200g) Granulated Sugar, divided; ⅔ cup (150g) Canned Pumpkin Puree; 1 tsp Pure Vanilla Extract (for cake); ¼ cup Confectioners' Sugar (for dusting towel); 8 oz (226g) Cream Cheese, full-fat, softened; ½ cup (113g) Unsalted Butter, softened; 3-4 cups (360-480g) Confectioners' Sugar, sifted (for filling); 1 tsp Pure Vanilla Extract (for filling); ¼ tsp Ground Cinnamon (optional, for filling); Additional Confectioners' Sugar (for final dusting, optional); Chopped Pecans or Walnuts, lightly toasted (optional garnish); Fresh mint or candied cranberries (optional garnish)

Fall Pumpkin Spice Roll Cake is, without a doubt, one of my absolute favorite confections to usher in the cooler months. As soon as the leaves begin to turn vibrant shades of red and gold, my kitchen invariably fills with the warm, inviting aroma of pumpkin and spices. This particular dessert isn’t just a treat; it’s a celebration of autumn itself, a culinary hug that encapsulates all the cozy feelings of the season.

There’s something truly magical about the rich, moist pumpkin sponge, delicately infused with cinnamon, nutmeg, ginger, and cloves, then artfully rolled with a luscious, tangy cream cheese frosting. The visual appeal of that perfect swirl, contrasting the deep orange cake with the creamy white filling, is simply irresistible. The tradition of pumpkin spice flavors dates back centuries, evolving into the beloved autumnal staple we cherish today, symbolizing harvest and warmth.

People adore this particular Fall Pumpkin Spice Roll Cake not only for its stunning presentation, which makes it an ideal centerpiece for any gathering, but also for its exquisite balance of flavors and textures. The tender, subtly sweet cake provides the perfect canvas for the vibrant spices, while the smooth, slightly tart cream cheese filling adds a delightful richness that keeps you coming back for more. It’s incredibly satisfying, relatively easy to prepare, and a guaranteed crowd-pleaser that embodies the very essence of fall.

Ingredients:

For the Pumpkin Spice Sponge Cake:
- 1 cup (120g) All-Purpose Flour, carefully sifted
- 2 teaspoons Ground Cinnamon, high quality for best flavor
- 1 teaspoon Ground Ginger, finely ground
- ½ teaspoon Ground Nutmeg, preferably freshly grated for intensity
- ¼ teaspoon Ground Cloves, a little goes a long way
- ½ teaspoon Baking Soda, fresh for optimal lift
- ¼ teaspoon Salt, fine sea salt is ideal
- 3 large Eggs, separated into yolks and whites, ensure they are at room temperature
- 1 cup (200g) Granulated Sugar, divided into two ½ cup portions
- ⅔ cup (150g) Canned Pumpkin Puree, make sure it’s 100% pumpkin, not pie filling
- 1 teaspoon Pure Vanilla Extract, good quality makes a difference
- Confectioners’ Sugar (Powdered Sugar), for dusting the cake and rolling, about ¼ cup

For the Luscious Cream Cheese Filling:
- 8 ounces (226g) Cream Cheese, full-fat block, softened to room temperature
- ½ cup (113g) Unsalted Butter, also softened to room temperature
- 3-4 cups (360-480g) Confectioners’ Sugar (Powdered Sugar), sifted, adjust to desired sweetness and consistency
- 1 teaspoon Pure Vanilla Extract, or more to taste
- ¼ teaspoon Ground Cinnamon (optional, for extra spice in the filling)

Optional Garnish:
- Additional Confectioners’ Sugar, for a final dusting
- Chopped Pecans or Walnuts, lightly toasted, for texture and presentation
- A few sprigs of fresh mint or candied cranberries, for festive flair

Equipment You’ll Need:

15×10-inch Jelly Roll Pan (also known as a half sheet pan)
Parchment Paper

Large Mixing Bowls (at least two)
Electric Mixer (stand mixer with whisk and paddle attachments, or a hand mixer)
Rubber Spatula

Fine-mesh Sieve (for sifting dry ingredients and powdered sugar)
Clean Kitchen Towel (lint-free, crucial for rolling)
Wire Cooling Rack

Offset Spatula or Butter Knife (for spreading filling)
Sharp Knife (for slicing)

Preparing Your Workspace and Oven:

Before we dive into the delightful world of baking this Fall Pumpkin Spice Roll Cake, taking a few moments to prepare your workspace and oven will make the entire process smoother and more enjoyable. Trust me, a well-organized kitchen is a happy kitchen when baking!

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when your cake batter is ready, which is vital for an even rise and proper baking.
Prepare Your Jelly Roll Pan: Line your 15×10-inch jelly roll pan with parchment paper. Allow the parchment paper to extend over the short ends of the pan by about an inch or two; this will create convenient “handles” to lift the baked cake later. A little trick I love is to lightly spray the pan with non-stick cooking spray before laying down the parchment paper; this helps the paper stay put and prevents it from shifting as you spread the batter.
Sift Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking soda, and salt. Sifting isn’t just for lump prevention; it also aerates the flour, which contributes to a lighter, more tender cake. Set this mixture aside.

Measure Wet Ingredients: Measure out your pumpkin puree and vanilla extract. Ensure your eggs are at room temperature – this helps them emulsify better and create more volume when whipped, leading to a fluffier cake. Separate the egg whites into one large, very clean bowl and the egg yolks into another.
Prepare Your Rolling Surface: Lay out a clean, lint-free kitchen towel on a flat surface, such as your countertop or a large cutting board. Generously dust the entire surface of the towel with about ¼ cup of confectioners’ sugar. This sugared towel will be your best friend when it comes to rolling the warm cake, preventing it from sticking and creating that lovely spiral shape. Do not skip this step!

Crafting the Pumpkin Spice Sponge Cake:

The heart of our Fall Pumpkin Spice Roll Cake is a light, airy, and incredibly flavorful pumpkin sponge. This section requires a bit of care and attention, especially when it comes to folding, but the results are absolutely worth it.

Whip the Egg Whites: In the large, impeccably clean bowl with your egg whites (ensure no trace of yolk or grease), begin beating them with your electric mixer on medium speed. Once soft peaks start to form, gradually add ½ cup (100g) of the granulated sugar, a tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the egg whites are glossy, thick, and hold stiff peaks. When you lift the whisk, the peaks should stand upright and not droop. This meringue provides much of the cake’s lift and tenderness. Set this aside carefully.
Prepare the Egg Yolk Mixture: In a separate large bowl, combine the egg yolks and the remaining ½ cup (100g) of granulated sugar. Beat this mixture with your electric mixer on high speed for about 3-5 minutes, until it becomes very pale yellow, thick, and has increased significantly in volume. This step creates a stable base for our cake.
Incorporate Pumpkin and Vanilla: To the pale egg yolk mixture, add the ⅔ cup of pumpkin puree and 1 teaspoon of pure vanilla extract. Beat on medium speed until just combined. Be careful not to overmix here.

Gently Fold in Dry Ingredients: With a rubber spatula, gradually fold the sifted dry ingredients into the pumpkin-egg yolk mixture. Add them in two or three additions, folding gently until just combined. It’s crucial not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. We want a tender crumb!
Lighten the Batter with Meringue: Now comes the delicate part! Take about a third of your whipped egg whites and gently fold them into the pumpkin batter. This step, often called “lightening” the batter, helps to loosen the thick pumpkin mixture, making it easier to incorporate the remaining meringue without deflating it.
Fold in Remaining Meringue: Add the rest of the whipped egg whites to the pumpkin batter. Using your rubber spatula, very gently fold the meringue into the batter using an upward motion, turning the bowl as you go. Continue until no streaks of egg white remain and the batter is light and uniform. The key here is gentleness; we want to preserve all that lovely air you’ve whipped into the egg whites.

Spread and Bake: Carefully pour the delicate cake batter into your prepared jelly roll pan. Use an offset spatula to gently spread the batter evenly to all edges of the pan, ensuring a consistent thickness. This will help the cake bake evenly.
Bake to Perfection: Transfer the pan to your preheated oven and bake for 13-16 minutes, or until the cake springs back when lightly touched in the center. The edges should be lightly golden. Watch it closely, as thin cakes bake quickly.
The Crucial Warm Roll: As soon as the cake comes out of the oven, do not hesitate! Immediately invert the hot cake onto your prepared, confectioners’ sugar-dusted kitchen towel. Gently peel off the parchment paper. While it’s still warm, carefully roll the cake (starting from one of the shorter ends) along with the sugared towel. This process trains the cake to hold its rolled shape without cracking.

Cool Completely: Place the rolled cake, still wrapped in the towel, seam-side down on a wire cooling rack. Allow it to cool completely to room temperature. This can take 1-2 hours. Resist the urge to unroll it early; it needs to set in this rolled position.

Whipping Up the Luscious Cream Cheese Filling:

No Fall Pumpkin Spice Roll Cake is complete without a rich, tangy, and utterly decadent cream cheese filling. This part is relatively straightforward, but paying attention to ingredient temperatures is key for a smooth, lump-free frosting.

Ensure Softened Ingredients: Make absolutely certain your full-fat cream cheese and unsalted butter are at true room temperature. If they are too cold, your filling will be lumpy and hard to spread. If they’re too warm (borderline melted), the filling will be too thin.

Cream Cheese and Butter: In a large mixing bowl, using your electric mixer with the paddle attachment (or beaters for a hand mixer), beat the softened cream cheese and softened butter together on medium speed until the mixture is incredibly smooth and creamy, with no lumps visible. Scrape down the sides of the bowl frequently to ensure everything is incorporated. This usually takes about 2-3 minutes.
Gradually Add Confectioners’ Sugar: Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until just combined after each addition. Adding it slowly prevents a sugar cloud explosion in your kitchen! Once all the sugar is incorporated, increase the speed to medium-high and beat for another 2-3 minutes. This aerates the frosting, making it lighter and fluffier.
Stir in Vanilla and Optional Spice: Add the pure vanilla extract and the optional ¼ teaspoon of ground cinnamon (if using) to the frosting. Beat on low speed until just incorporated. Give the frosting a final beat on medium-high for about 30 seconds to ensure it’s light and fluffy.

Check Consistency: Your cream cheese filling should be thick enough to spread easily but not so stiff that it will crack the cake when rolled. If it seems too thin, you can add a little more sifted confectioners’ sugar (a tablespoon at a time). If it’s too thick, a tiny splash of milk or cream (half a teaspoon at a time) can help.
Set Aside: Cover the bowl with plastic wrap and set the filling aside at room temperature while you prepare the cake for assembly. If your kitchen is very warm, you can pop it in the fridge for 10-15 minutes, but bring it back to room temperature for easier spreading.

Assembling and Rolling Your Fall Pumpkin Spice Roll Cake:

This is where all our hard work comes together! The assembly phase requires a gentle touch and a bit of patience, but the final reveal of that beautiful spiral is incredibly rewarding. Take your time here for the best results!

Unroll the Cooled Cake: Once your cake has completely cooled in its rolled state, gently unroll it from the kitchen towel. Do this slowly and carefully to avoid any tearing or cracking. The cake should now hold its rolled shape somewhat.
Spread the Cream Cheese Filling: Using an offset spatula or the back of a spoon, spread the luscious cream cheese filling evenly over the entire surface of the unrolled cake, leaving a clean border of about ½ to 1 inch along one of the short ends. This border will help prevent the filling from oozing out when you roll the cake. Be generous with the filling – this is where much of the cake’s flavor and moisture comes from!
Carefully Re-Roll the Cake: Starting from the short end opposite the clean border, very carefully and gently re-roll the cake. Use your hands to guide it, making sure to roll it as tightly as possible without pressing so hard that the filling squishes out excessively or the cake cracks. The goal is a nice, tight spiral. The towel is no longer needed here; you’re just rolling the cake itself.

Seal the Seam: Once rolled, place the cake seam-side down on a serving platter or a piece of parchment paper. If any filling has squeezed out the ends, you can gently trim it or smooth it with an offset spatula.
Chill for Setting: This step is absolutely critical for a beautifully set and easily sliceable cake. Loosely cover the roll cake with plastic wrap (ensure it doesn’t touch the frosting too much) and refrigerate for at least 1 to 2 hours, or ideally, overnight. Chilling allows the cake and filling to firm up, making clean slices possible and enhancing the flavors.

Finishing Touches and Serving Suggestions:

After all your dedication, it’s time to add those final flourishes that make your Fall Pumpkin Spice Roll Cake truly irresistible and ready for its grand debut. Presentation is key!

A Dusting of Elegance: Just before serving, take your chilled roll cake out of the refrigerator. Using a fine-mesh sieve, generously dust the top of the cake with a beautiful cloud of confectioners’ sugar. This adds a lovely visual appeal and a delicate sweetness that contrasts beautifully with the spiced cake and tangy filling.
Optional Garnishes for Flair: If you’re feeling fancy, you can add some optional garnishes. Lightly toasted chopped pecans or walnuts sprinkled along the top add a wonderful crunch and nutty flavor that complements the pumpkin spice. For an extra festive touch, a few fresh cranberries or even a tiny sprig of fresh mint can make it pop.
Slicing for Perfection: To get neat, clean slices, use a very sharp, thin-bladed knife. For the cleanest cuts, I like to run my knife under hot water and wipe it dry between each slice. This warms the blade slightly, helping it glide through the cake and filling without dragging. Cut the cake into ½ to ¾-inch thick slices.

Serving Temperature: While the cake is best served slightly chilled for structural integrity, letting it sit at room temperature for 15-20 minutes before serving can allow the flavors to bloom and the cake to soften slightly, enhancing its tender texture.
Storage: Store any leftover Fall Pumpkin Spice Roll Cake in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to meld!

Congratulations! You’ve created a stunning and delicious Fall Pumpkin Spice Roll Cake that is perfect for any autumn gathering or simply to enjoy with a warm cup of coffee or tea. Each bite offers a harmonious blend of warm spices, moist pumpkin cake, and rich cream cheese frosting, making it an absolute delight.

Conclusion:

Why this Fall Pumpkin Spice Roll Cake is a Must-Try:

Well, my friends, we’ve come to the sweet end of our journey, and I genuinely hope you’re as excited as I am about this incredible recipe. The Fall Pumpkin Spice Roll Cake isn’t just another dessert; it’s a profound celebration of everything we adore about autumn. Imagine: a tender, beautifully moist, and subtly spiced pumpkin cake, perfectly baked to a glorious golden hue, then gently rolled with a luscious, tangy, and impossibly creamy cream cheese frosting that quite literally melts in your mouth. This masterpiece offers the perfect balance of warm, earthy pumpkin, generously infused with aromatic cinnamon, nutmeg, ginger, and a hint of cloves, all harmonizing exquisitely with the cool, refreshing, and rich cream cheese filling. It truly is the epitome of fall flavors. Moreover, this cake offers an incredibly impressive presentation with surprisingly minimal fuss, making it an ideal choice for both seasoned bakers and those looking to dazzle guests without spending countless hours in the kitchen. It embodies the cozy, comforting spirit of the season, promising warmth, joy, and undeniable deliciousness with every single, heavenly bite.

Elevate Your Creation: Serving & Variation Ideas:

Now that you’re undoubtedly convinced of its unparalleled deliciousness, let’s talk about how you can make this delightful cake even more spectacularly special. While the Fall Pumpkin Spice Roll Cake is absolutely divine and satisfying on its own, a delicate dusting of powdered sugar or a generous sprinkle of finely chopped pecans or walnuts adds a lovely textural contrast and an extra touch of rustic elegance. For an ultra-indulgent treat, consider serving a slice slightly warm alongside a generous dollop of homemade whipped cream, perhaps infused with a hint of maple, or a decadent scoop of premium vanilla bean ice cream that slowly melts into the cake. A warm drizzle of rich caramel sauce or a glossy maple glaze would also beautifully elevate the flavors, introducing another layer of autumnal sweetness and sophistication.

Don’t hesitate to experiment with the luxurious cream cheese filling, either! Consider incorporating a teaspoon of pure maple extract for a deeper, more complex maple flavor, or a subtle splash of your favorite bourbon for an adult-friendly, sophisticated twist. You could even gently fold in some finely crushed gingersnap cookies or Biscoff biscuits for an unexpected, delightful crunch that complements the spices perfectly. For the chocolate lovers among us, a scattering of mini chocolate chips over the cake before rolling could introduce an exciting new dimension. If you’re preparing this for a festive holiday gathering, a few vibrant candied cranberries sprinkled artfully on top or around the plate would add a beautiful, festive pop of color and a welcome tartness. The true beauty of this recipe lies in its incredible versatility; it’s a blank canvas for your culinary creativity, allowing you to effortlessly tailor it to your personal preferences, dietary considerations, or the specific occasion you’re celebrating. Unleash your inner pastry chef!

Your Turn to Bake and Share!

I’ve poured my heart, soul, and passion for baking into sharing this exceptional recipe with you, and I genuinely believe it will quickly become a cherished and frequently requested part of your fall baking repertoire. There’s something incredibly satisfying, almost magical, about transforming simple, wholesome ingredients into a truly show-stopping dessert that effortlessly brings immense smiles and comforting warmth to the faces of everyone who tastes it. So, please, gather your freshest ingredients, set aside some dedicated, joyful time in your kitchen, and lovingly dive into the wonderful and rewarding world of baking this fantastic Fall Pumpkin Spice Roll Cake. I promise you, the intoxicating aroma alone, wafting through your home, will be absolutely worth every single moment of effort!

Once you’ve proudly baked your magnificent masterpiece, I would be absolutely thrilled and honored to hear all about your experience. Did you embark on a creative variation? Did this spectacular roll cake become the undisputed star of your recent dinner party or family gathering? Please, I implore you, do not keep your successes (or even your wonderfully comical mishaps – let’s be honest, we all have them, and they often make the best stories!) to yourself. Share your gorgeous photos, your heartwarming stories, and your ingenious unique twists on this delightful recipe with me and our incredibly supportive community. Your feedback, your inspiring creativity, and your shared joy truly enrich us all. Happy baking, my friends, and I absolutely cannot wait to see all of your breathtaking, amazing creations!