Fall Pumpkin Spice Roll Cake (Easy & Delicious Recipe)

The scent of cinnamon hit me the moment I opened the oven door. It was the kind of moment that makes the whole kitchen pause. Outside, the leaves were turning, and dinner was still an hour away—but this? This Fall Pumpkin Spice Roll Cake felt like dessert, comfort, and celebration all rolled up. If you’re craving a festive treat, this Fall Pumpkin Spice Roll Cake brings autumn straight to your plate.

Why You’ll Love This Pumpkin Spice Roll Cake

This Fall Pumpkin Spice Roll Cake wraps everything we love about the season into a single swirl.It’s tender, spiced just right, and filled with smooth cream cheese goodness.
Perfect for Thanksgiving dessert or a casual autumn Sunday, this recipe is simple enough for beginners and always impressive on the plate.

You’ll love how the warm spices and creamy center balance each other beautifully.
Plus, it’s make-ahead friendly and great for storing, freezing, or sharing.

Whether you’re baking for a crowd or just yourself, this fall favorite never disappoints.

Ingredients You’ll Need

For the Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade purée)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (plus more for dusting)

Step-by-Step Instructions

Prepare the Pan and Batter

Start by preheating your oven to 350°F.
Grease a 10×15-inch jelly roll pan, line it with parchment paper, and then lightly grease the paper too.

In one bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
In another, beat the eggs, sugar, vanilla, and pumpkin until smooth.
Next, slowly stir the dry ingredients into the wet mixture until just combined.

Spread the batter evenly into your prepared pan. Make sure the edges are level—it helps the cake bake evenly.

Bake and Roll the Cake

Bake for 12 to 16 minutes. Check for doneness with a toothpick—it should come out clean.
Once your Fall Pumpkin Spice Roll Cake is baked, immediately lift it out using the parchment and place it on a heat-safe surface.

While it’s still hot, gently roll the cake from the short end with the parchment paper still inside.
Place the rolled cake on a wire rack to cool completely.
This rolling step is key—it prevents cracking later and shapes the cake perfectly.

Make the Cream Cheese Filling

While the cake cools, beat the softened cream cheese and butter together until smooth.
Add the vanilla, then slowly mix in the powdered sugar.
You want the filling thick, creamy, and spreadable.

If it feels too soft, pop it in the fridge for 10 minutes before using.

Assemble and Chill

Carefully unroll the cooled cake.
Spread the cream cheese filling evenly, leaving a 1-inch border so it doesn’t squeeze out when rolling.

Then reroll it (this time without the parchment), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
The chill time helps everything set and slice cleanly.

Just before serving, dust the top with powdered sugar. Slice and serve.

Baking Tips & Variations

Roll the cake while hot—that’s the trick to avoiding cracks.
Also, if you want a richer pumpkin flavor, try using homemade pumpkin purée. It adds a fresh, earthy note that’s really special.

To make this recipe gluten-free, just substitute the all-purpose flour with a 1:1 gluten-free baking blend.
You’ll still get a light, tender result that holds its shape beautifully.

Storage, Make-Ahead, and Freezing Guide

Make-Ahead Tips

You can fully assemble this Fall Pumpkin Spice Roll Cake, wrap it, and refrigerate it up to 2 days in advance.

Or just bake and roll the cake (with parchment), then refrigerate it unfilled overnight.

Freezing Instructions

Once rolled and wrapped, double-wrap with foil and freeze for up to 3 months.
Thaw overnight in the fridge before serving. Dust with powdered sugar just before slicing.

Storing Leftovers

Store any leftovers in the refrigerator, covered.
They’ll stay fresh and moist for up to 3 days.

Nutrition Information (Per Serving)

• Calories: 360
• Carbohydrates: 53g
• Protein: 6g
• Fat: 15g (8g saturated)
• Cholesterol: 106mg
• Sodium: 350mg
• Sugar: 42g
• Fiber: 1g
• Vitamin A: 3749 IU
• Vitamin C: 1mg
• Calcium: 51mg
• Iron: 1mg

FAQs About Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake Recipe Card (Placeholder)

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More Such Recipes

If you’re loving fall desserts, don’t miss these other cozy favorites:

• Try this creamy pumpkin pasta for cozy autumn nights
• Bake a batch of frosted pumpkin bread with luscious cream cheese frosting
• Wake up to easy pumpkin scones topped with spiced glaze
• Or serve the best pumpkin cheesecake bars for fall gatherings

Final Thoughts

This Fall Pumpkin Spice Roll Cake brings all the warmth of the season into one sweet, swirled slice.
It’s cozy enough for a quiet weekend but pretty enough for your Thanksgiving table.

Serve it with spiced tea, hot cider, or even a scoop of vanilla ice cream.
And if you give it a try, I’d love to hear how it turned out. Leave a comment, share a photo, or rate the recipe!

For more ideas and baking fun, follow along on Pinterest or join the kitchen chatter over on Facebook.