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Pumpkin Spice Cake Roll

Pumpkin spice cake roll with a tender, springy sponge rolled around a smooth cream cheese filling. Chilling creates clean spiral slices, finished with a dramatic powdered sugar dusting.
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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: 380
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
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Extra
  • powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the easiest roll, bake only until the cake springs back and work quickly when inverting so it stays flexible. Store covered in the refrigerator for up to 4 days; freeze slices in an airtight container for up to 2 months. For a dairy-light swap, use Neufchâtel instead of cream cheese (texture stays creamy enough for spreading).