Creamy Pumpkin Spice Roll Cake
So you’re craving something sweet, seasonal, and dangerously delicious… but you’re also not in the mood to spend half your life in the kitchen? Same.
That’s exactly why this Creamy Pumpkin Spice Roll Cake exists — it’s giving holiday vibes, cozy sweater energy, and “I totally baked this myself” confidence, without requiring you to sell your soul to the oven gods. It’s basically the cake version of a warm hug… but with frosting. A lot of frosting.
Why This Recipe is Awesome
Let’s be honest — most roll cakes look like they require an engineering degree and the emotional stability of a saint. But this one? Idiot-proof. Even I didn’t mess it up, and trust me, I have burned water before.
Plus:
- It’s soft, fluffy, and full of pumpkin spice like it walked straight out of a fall Pinterest board.
- The cream cheese filling is so smooth it should probably have its own fan club.
- It tastes like autumn and comfort had a baby.
- And the best part? It looks fancy without being high-maintenance. Honestly, same.
Ingredients You’ll Need
For the Pumpkin Sponge Cake:
- 3 large eggs (the overachievers of the baking world)
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree (not pumpkin pie filling — we’re baking, not committing cake crimes)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- Powdered sugar (for rolling — like a baby’s first spa treatment)
For the Creamy Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- A pinch of cinnamon (because obviously)
Step-by-Step Instructions
1. Preheat your oven.
Set it to 375°F (190°C). Yes, you have to preheat. This is not optional. Your cake will be sad if you skip it.
2. Prep your baking sheet.
Line a 10×15 inch jelly roll pan with parchment paper and lightly spray it. We want the cake to roll up — not glue itself permanently.
3. Mix the wet ingredients.
Beat eggs and sugar until fluffy. Add pumpkin puree and vanilla. Your batter should look like a cozy fall sunset.
4. Combine dry ingredients.
Stir flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. You know the drill.
5. Fold, don’t fight.
Gently fold dry ingredients into the wet mixture. We’re baking a cake, not wrestling.
6. Bake it.
Pour batter into your pan and spread evenly. Bake for 13–15 minutes. If the cake springs back when touched, it’s ready for greatness.
7. Roll it up while warm.
Dust a clean kitchen towel with powdered sugar. Flip cake onto it, peel off parchment, and roll it up gently with the towel inside. Let it cool completely. (Yes, you will feel like a fancy pastry chef.)
8. Make the filling.
Beat cream cheese, butter, powdered sugar, and vanilla until creamy and smooth — like frosting on vacation.
9. Assemble.
Unroll the cooled cake, spread the filling evenly, then roll it back up (minus the towel obviously). Wrap in plastic wrap and chill for at least an hour.
10. Slice and flex.
Dust with powdered sugar, slice it up, and prepare for compliments.
Nutritional Facts
(Approx. per slice — depends on how generous you are with slicing 👀)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 13g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sugar | 29g |
| Sodium | 220mg |
A quick nutrition note:
Sure, it’s not exactly “diet food,” but it’s dessert — it’s supposed to make you happy. Pumpkin adds a little fiber and vitamin A, so you can pretend this cake is basically a vegetable. IMO, everything balances out emotionally once you take that first creamy bite. Life’s short; eat the cake.
Common Mistakes to Avoid
- Not preheating the oven. Rookie mistake. Don’t do it.
- Skipping the parchment paper. Do you want cake stuck to your pan forever?
- Rolling too late. If the cake cools flat, it breaks. Like my motivation on Mondays.
- Overbaking. Dry roll = sadness. Check it early.
- Using pumpkin pie filling. That stuff has extra sugar and spices — your cake will come out confused.
Alternatives & Substitutions
- No pumpkin spice? Use cinnamon + nutmeg + ginger + cloves. Boom — DIY fall vibes.
- Cream cheese substitute? Mascarpone works, but it’ll taste slightly fancier, like your cake suddenly got a trust fund.
- Gluten-free? Swap in a 1:1 GF flour mix. Rolls beautifully.
- Low-sugar version? Use ⅓ less powdered sugar in the filling. Still delicious, maybe even smugly healthy.
IMO, this recipe is flexible enough to handle whatever chaos you throw at it — just don’t replace pumpkin with something wild like mashed potatoes. Please.
FAQ (Frequently Asked Questions)
1. Can I use fresh pumpkin instead of canned?
Sure, if you enjoy extra work. Just puree it until perfectly smooth.
2. Do I have to roll the cake in a towel?
Yes. Otherwise it rolls like a rebellious burrito.
3. Can I make it ahead?
Absolutely. It tastes even better the next day because the flavors get cozy.
4. Can I freeze it?
Yep — freeze the whole roll or slices. Thaw in the fridge like a civilized human.
5. My cake cracked. What now?
Frosting covers everything. Confidence restored.
6. Can I double the filling?
I mean… yes. The only judgment you’ll get is from your waistband.
7. Why is my cake sticky?
Moist pumpkin cakes = sticky tops. Powdered sugar is your new best friend.
Final Thoughts
There you have it — a gorgeous, creamy, spiced roll cake that tastes like fall wrapped in a blanket. You’re basically a baking legend now. Go slice yourself a fat piece, share it with someone (or don’t, no judgment), and enjoy knowing you made something seriously impressive with minimal stress.
Now go flex those baking skills. You’ve earned it. 🎃✨
