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Creamy Pumpkin Spice Roll Cake

Creamy Pumpkin Spice Roll Cake

This Creamy Pumpkin Spice Roll Cake is the perfect fall dessert — soft, moist, warmly spiced, and filled with a silky cream cheese filling. Made with a simple spice cake mix and pumpkin, this recipe creates a beautiful bakery-style roll cake with minimal effort. It’s one of the best fall cake recipes, ideal for holidays, gatherings, or easy desserts to make at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time: 1 hour
Total Time 1 hour 35 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Spice Cake
  • 1 box spice cake mix
  • 1 cup pumpkin purée
  • 3 large eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar for dusting towel
  • For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Method
 

  1. Prepare the Cake Batter:
  2. Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper. In a large bowl, whisk together spice cake mix, pumpkin purée, eggs, oil, water, pumpkin pie spice, and vanilla until smooth.
  3. Bake the Cake:
  4. Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the cake springs back when lightly touched.
  5. Roll the Warm Cake:
  6. Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately invert the hot cake onto the towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up inside the towel. Cool for 20–30 minutes.
  7. Make the Filling:
  8. Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, and a pinch of salt. Mix until creamy and fluffy.
  9. Fill the Cake:
  10. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
  11. Re-Roll & Chill:
  12. Roll the cake back up (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour for clean slicing.
  13. Serve:
  14. Dust with powdered sugar before slicing. Serve chilled.

Notes

Avoid Cracks: Rolling the cake while warm prevents breakage.
Don’t Overbake: Keeping the cake moist makes rolling easier.
Filling Variations: Add maple syrup, caramel, or extra cinnamon.
Add-Ins: Chopped pecans, walnuts, or mini chocolate chips work great.
Storage: Keep refrigerated for up to 4 days. Can be frozen for 2 months.