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Pumpkin Spice Cake Roll

Pumpkin spice cake roll with a tender, springy cake baked in a jelly roll pan and rolled around a cinnamon cream cheese filling. Chilled for clean slices, it’s dusted with powdered sugar for that classic spiral look.
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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 for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake
  1. Preheat oven to 375F and grease a 15x10 jelly roll pan, then line it with parchment.
  2. Beat eggs and granulated sugar until thick, then add pumpkin puree and vanilla and beat until combined.
  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 375F for 11-13 minutes until the cake springs back when gently touched.
  5. Immediately invert the cake onto a powdered sugar-dusted towel and peel off the parchment.
  6. Roll the cake in the towel from the short end and let it cool completely.
Fill, chill, and slice
  1. Beat cream cheese, powdered sugar, softened unsalted butter, vanilla, and cinnamon until smooth.
  2. Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  3. Re-roll the cake without the towel, wrap it in parchment, and chill for 1 hour.
  4. Dust with powdered sugar, then slice and serve.

Notes

Pro tip: when you invert the cake, don’t wait—rolling while warm helps prevent cracking. Store covered in the refrigerator up to 3 days; freeze slices for up to 2 months. For a lighter option, swap half the cream cheese for low-fat cream cheese while keeping the powdered sugar the same to maintain the filling texture.