Let’s Talk About This Pumpkin Spice Roll Cake for a Sec

First things first: pumpkin really shouldn’t just be for pie. I actually came across this Creamy Pumpkin Spice Roll Cake the first time because one Thanksgiving, my cousin forgot dessert—so we raided the pantry, got creative, and (I swear this is true) made something kind of like this. I got flour on the cat, the filling wasn’t quite even, and yet, everyone still asks for it every year. If autumn were a hug, it would taste like this. Plus, you get to roll it, which is oddly satisfying. Oh, and by the way, if you spill a little filling on the counter, apparently that’s good luck. Or at least that’s what I tell myself every year.

Why You’ll Love This Silly Pumpkin Roll (I Make It When…)

I usually pull this recipe out when I want to wow people (but not spend ages in the kitchen). My family goes a bit mad for it because it’s got this soft, cozy spiced cake plus that creamy inside (and let me tell you, it even tastes better at midnight; ask me how I know). There was a time I tried making it on a really humid day, and it stuck to the towel—a learning curve if there ever was one. Oh, and my uncle eats it straight from the fridge, which is apparently a crime, but honestly, it’s delicious that way, too.

What You’ll Need for This Cake (Substitutes Galore!)

3/4 cup all-purpose flour – I’ve totally used cake flour before; works fine in a pinch.
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt – Sea salt, table salt, fancy Himalayan pink (just don’t overthink it)
1 teaspoon pumpkin pie spice (sometimes I skip the premixed stuff and make my own—cinnamon, nutmeg, ginger, and a nudge of clove)
3 large eggs (my grandmother swore by farm eggs, but, store eggs do the job)
1 cup granulated sugar (I’ve cut it to 3/4 cup once; no one noticed)
2/3 cup canned pumpkin puree – Libby’s or whatever’s on sale, to be honest
Powdered sugar – For dusting, but I tend to go a bit wild with it

For the dreamy filling:

1 cup heavy whipping cream (you could use non-dairy, but it won’t whip as nicely—trust me, tried it once, meh)
6 oz cream cheese, softened (full-fat, or 1/3 less fat if you’re feeling ‘healthy’)
1 cup powdered sugar
1 teaspoon vanilla extract (I sometimes splash in more, whoops)

How I Actually Make Pumpkin Roll Cake (Some Wiggle Room Here)

First, preheat your oven to 375°F (190°C). Line a jelly roll pan (that’s about 15×10 inches) with parchment and lightly grease it. Or, use foil if your parchment’s gone missing—that’s worked for me, although it sticks ever so slightly.
In a bowl, toss together your flour, baking powder, baking soda, salt, and spices. Give ‘em a quick whisk or shake (if you’re lazy, you can use a fork).
Now grab another mixing bowl. Beat the eggs and sugar until they’re light and fluffy. I use my ancient hand mixer, but a whisk and some elbow grease will work if you’re feeling strong.
Stir in the pumpkin puree. At this stage, it looks a bit weird, but that’s always the case.
Gently fold the dry mix into your wet mix until just combined—don’t go wild or you’ll make it tough (I learned that the hard way). Pour the batter into your lined pan.
Smooth it out—sometimes I use the back of a spoon, sometimes a spatula… once, just my hand (don’t judge).
Bake for 13–15 minutes, but watch it—you’re looking for springy to the touch, not a crispy critter. If it seems a touch soft in the center, that’s fine.
As soon as it comes out, lay a clean tea towel on the counter and hit it with a generous layer of powdered sugar (like snow in October). Flip the cake out onto the towel—yes, while it’s hot.
Peel off the parchment (slowly, in case anything wants to stick), then roll up the cake inside the towel. From the short side, like a log. Cool it completely. This step seems fussy but actually prevents cracks.
Meanwhile, make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cold cream separately until you’ve got good peaks; then fold them together gently. I usually taste a spoonful here (for science).
Once the cake’s cool (I sometimes speed this up by tossing it—carefully—into the freezer for 10 min), unroll it gently. Don’t panic at tiny cracks.
Spread the filling all over (not to the edges unless you like mess), then roll it up again (this time, without the towel). Place seam-down on a plate or tray and give it a good snowstorm of powdered sugar.
Chill for at least an hour or so. Or, if you’re me, cut the ugly end off and eat it right away—call it a chef’s treat.

Notes from My (Not-So-Perfect) Experiences

If your cake cracks, dust extra powdered sugar on it; nobody cares after the first bite.
Trying to fill it while the cake is even a little warm? The filling will run away, trust me.
You can totally make the filling a touch tangier by adding a squeeze of lemon—something I stumbled on by accident.

Random Variations I’ve Tried (Some Winners, Some…Not)

I swapped in sweet potato puree once. Oddly good, just a bit denser.
Switched the cream cheese for mascarpone—luxury!
Tried using coconut whipped cream… it looked pretty but melted within an hour. Would not recommend for picnics.
Sprinkling toasted pecans before rolling—extra crunch if you like a less smooth bite.

What You’ll Need (But Don’t Panic)

Jelly roll pan (or a regular baking sheet; just use a bit less batter)
Clean kitchen towel—one without a strong laundry scent, guess how I know
Electric mixer (hand or stand), or you can whisk away by hand
Parchment paper (or foil, as a last resort; you’ll just need to be a bit more careful)

How to Store (If It Makes It That Far!)

Wrap leftovers (ha) in plastic wrap and keep in the fridge for up to three days. It’s best within the first 24 hours, though honestly, in my house it’s gone before sunrise. You technically can freeze slices individually—wrap well and defrost in the fridge. They’re a bit softer, but still good with coffee.

How I Like to Serve This Roll

I usually slice thick pieces, dust more powdered sugar (I’m a snowstorm enthusiast), and sometimes add a dollop of whipped cream on the side if it’s a holiday. My sister likes hers with a sprinkle of cinnamon. Sometimes, if I’m feeling extra, I’ll add a little caramel drizzle too. (You can get a great homemade caramel recipe over at Sally’s Baking Addiction.)

Pro Tips (aka Things I Learned the Hard Way)

I once tried to unroll the cake before it was fully cool. Result: filling soup on the table. Actually, I find it works better if you wait longer than you think.
Don’t use a beach towel. It’s too fuzzy; your cake will thank you.
If the cake seems stuck to the parchment, peel slowly—patience is key or you’ll lose a chunk.
Oh, and ignore anyone who says you must have a fancy pan. Regular ones work fine if you lower the batter height.

FAQ: Your Questions, Answered Like I’m There

Can I use fresh pumpkin instead of canned? Sure thing, just roast and mash it until really smooth—gets a bit more watery, so maybe blot it first. Honestly, though, I usually can’t tell the difference in the cake.
How do I keep my cake from cracking? Rolling it up in the towel while it’s warm is the trick, but most of mine crack a little. Powdered sugar covers a multitude of sins.
Can I make it ahead? Oh, yes. It’s actually even better the next day, in my opinion. Just keep it chilled, wrapped tightly.
Is this hard to transport? A bit, unless you keep it rolled tight and cold. Once, I put it in a big Tupperware and it survived a bumpy drive (mostly intact!).
Can I double the recipe? Yeah, but use two pans—don’t overfill or it bakes up weird.
If you want more pumpkin fall ideas, check out The Kitchn’s roundup—some fun twists there.

And if you ever get flour everywhere, just remember: that’s part of the fun. Happy baking, mate!

Creamy Pumpkin Spice Roll Cake: My Not-So-Secret Cozy Favorite