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Pumpkin Spice Cake Roll

Pumpkin spice cake roll with a tender, springy sponge rolled around creamy cinnamon cream cheese filling. Baked on a jelly roll pan, rolled in a towel to set the spiral, then chilled for clean slices.
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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
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
  • powdered sugar for dusting extra, for finishing

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin sponge
  1. Preheat the oven to 375°F, then grease a 15x10 jelly roll pan and line it with parchment.
  2. Beat the eggs and granulated sugar until thick and pale, then mix in the pumpkin puree and vanilla.
  3. Fold in the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined.
  4. Spread the batter evenly in the prepared pan, then bake for 11-13 minutes until the cake springs back when lightly pressed.
  5. Immediately invert the hot 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 so the spiral holds its shape.
Fill and chill
  1. Beat the cream cheese, powdered sugar, butter, vanilla, and cinnamon until smooth.
  2. Unroll the cooled cake, spread the filling evenly over the surface, then re-roll without the towel.
  3. Wrap the rolled cake in parchment and chill for 1 hour to set before slicing.
  4. Dust with powdered sugar, slice, and serve.

Notes

Tip: Roll the sponge while it’s warm and flexible, then let it cool fully in the towel to prevent cracking. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the cream cheese filling can weep after thawing. For a lighter option, use reduced-fat cream cheese and butter (texture will be slightly softer).