Best Fall Pumpkin Spice Roll Cake Recipe for Autumn Indulgence

Fall Pumpkin Spice Roll Cake is more than just a dessert; it’s an edible embrace of autumn, a comforting classic that perfectly encapsulates the warmth and spice of the season. Imagine the crisp leaves crunching underfoot, the cozy sweaters, and the inviting aroma of pumpkin and warm spices wafting through your home. This exquisite roll cake embodies all those cherished fall moments in every delectable slice, promising a delightful sensory experience from the very first glance to the last crumb.

There’s a beautiful tradition behind our collective love for pumpkin spice, particularly as the days grow shorter and the holidays approach. These beloved flavors—cinnamon, nutmeg, ginger, and cloves—have long been synonymous with comfort and celebration, making their appearance in everything from lattes to pies. The roll cake itself, with its elegant spiral, has a history as a delightful showstopper, and when combined with the quintessential tastes of autumn, it creates something truly special that evokes nostalgia and joy.

Why This Fall Pumpkin Spice Roll Cake Will Be Your New Favorite

People adore this particular treat for its irresistible combination of textures and flavors. The cake itself is incredibly soft, moist, and generously infused with rich pumpkin puree and a medley of aromatic spices. It’s then beautifully spread with a luscious, tangy cream cheese frosting, which provides a delightful contrast to the sweet cake. When sliced, the beautiful spiral is not just a feast for the eyes but a promise of perfectly balanced sweetness and spice in every single bite. It’s the ideal centerpiece for a fall gathering, a perfect dessert for Thanksgiving, or simply a comforting treat to enjoy with a cup of coffee on a chilly afternoon. I know you’ll find this Fall Pumpkin Spice Roll Cake to be an unforgettable addition to your seasonal baking repertoire.

this Recipe

Ingredients:

• For the Fall Pumpkin Spice Roll Cake:

  • All-Purpose Flour: 3/4 cup (approximately 90 grams), spooned and leveled
  • Granulated Sugar: 1 cup (approximately 200 grams)
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1/2 teaspoon
  • Ground Cinnamon: 1 teaspoon
  • Ground Ginger: 1/2 teaspoon
  • Ground Nutmeg: 1/4 teaspoon
  • Ground Cloves (optional, but highly recommended for that deep fall flavor): 1/8 teaspoon
  • Salt: 1/2 teaspoon
  • Large Eggs: 3, at room temperature
  • Pumpkin Puree: 2/3 cup (approximately 160 grams), not pumpkin pie filling
  • Vanilla Extract: 1 teaspoon

• For the Cream Cheese Frosting Filling:

  • Full-Fat Cream Cheese: 8 ounces (226 grams), block style, softened to room temperature
  • Unsalted Butter: 1/2 cup (1 stick or 113 grams), softened to room temperature
  • Powdered Sugar (Confectioners’ Sugar): 3 cups (approximately 360 grams), sifted
  • Vanilla Extract: 1 teaspoon
  • Milk or Heavy Cream: 1-2 tablespoons (optional, for desired consistency)

• For Garnish (Optional):

  • Additional powdered sugar for dusting
  • Chopped pecans or walnuts
  • A light sprinkle of ground cinnamon

Preparing the Pumpkin Spice Roll Cake Batter

1. Preheat and Prepare Your Pan: First things first, let’s get our oven ready. Preheat your oven to a cozy 375°F (190°C). While the oven is warming up, prepare a 15×10-inch jelly roll pan. I like to generously grease it, then line it with parchment paper, allowing an overhang on the two longer sides. This parchment “sling” will be incredibly helpful later when we transfer the baked cake. After lining, go ahead and grease the parchment paper itself, then lightly flour it, tapping out any excess. This meticulous preparation is truly key to ensuring your beautiful Fall Pumpkin Spice Roll Cake releases without any fuss!
2. Combine Dry Ingredients: In a medium-sized bowl, I gently whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, that wonderful blend of ground cinnamon, ginger, nutmeg, and cloves, along with a pinch of salt. Sifting the flour beforehand ensures there are no lumps and helps all the leavening agents and spices distribute evenly. This dry mixture sets the aromatic foundation for our delightful Fall Pumpkin Spice Roll Cake. Make sure all your spices are fresh for the best flavor!
3. Whisk Wet Ingredients: In a separate, larger bowl, crack your three large eggs. I then use an electric mixer on medium-high speed to beat the eggs for about 3-5 minutes, until they become pale yellow, thick, and wonderfully fluffy. This aeration process is super important for the cake’s light texture, especially since it’s a roll cake and needs to be pliable. Once the eggs are beautifully aerated, reduce the speed to low and gently fold in the pumpkin puree and vanilla extract. Be careful not to deflate all that lovely air we just incorporated into the eggs.
4. Gently Combine Wet and Dry: With the mixer still on low speed (or you can switch to a spatula for extra care), gradually add the dry ingredient mixture to the wet pumpkin mixture. Mix just until everything is combined and no streaks of flour remain. It’s absolutely crucial not to overmix the batter at this stage! Overmixing develops the gluten in the flour too much, which can lead to a tough cake that will crack when you try to roll it. We want a tender, flexible crumb for our Fall Pumpkin Spice Roll Cake.
5. Spread into Prepared Pan: Carefully pour the batter into your prepared jelly roll pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly to all edges of the pan. You want a consistent thickness across the entire surface so the cake bakes uniformly. Take your time with this step, as an even layer is essential for a beautifully rolled cake.

Baking the Roll Cake

6. Bake to Perfection: Place the pan in your preheated 375°F (190°C) oven. Bake for approximately 13-15 minutes. The baking time can vary slightly depending on your oven, so keep a close eye on it. You’ll know it’s done when the cake springs back lightly when gently touched in the center, and the edges are just beginning to pull away from the sides of the pan. A toothpick inserted into the center should come out clean. Do not overbake! An overbaked cake will be dry and much more prone to cracking when rolled.
7. Prepare for Rolling (The Critical Step!): While your cake is baking, prepare a clean kitchen towel. I like to lay it flat on my counter and generously dust it with powdered sugar. Alternatively, some people prefer to dust it with granulated sugar. The sugar prevents the warm cake from sticking to the towel.
8. Immediate Roll – This is Key! As soon as you pull the Fall Pumpkin Spice Roll Cake from the oven, immediately invert the hot cake onto the sugar-dusted towel. Gently peel off the parchment paper that was on the bottom of the cake. It should come off easily.

   Why Roll When Hot?

   This immediate rolling step is absolutely paramount for a successful roll cake! The cake is hot and pliable right out of the oven, making it flexible enough to conform to the rolled shape without cracking. If you let it cool flat, it will set in that flat shape and become brittle, making it nearly impossible to roll without significant cracking later on. Trust me, I’ve learned this the hard way!

9. Roll and Cool: Starting from one of the short ends, carefully and snugly roll the cake, along with the towel, into a tight spiral. You’ll be rolling the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack. Allow it to cool completely in this rolled position, still wrapped in the towel, for at least 1-2 hours. Some bakers even recommend letting it cool longer, even up to overnight, to ensure it holds its shape perfectly. Resist the urge to unroll it before it’s fully cooled! This cooling period allows the cake to “memorize” its rolled shape, making the final unrolling and re-rolling with frosting much easier.

Making the Cream Cheese Frosting Filling

10. Soften and Cream: In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and softened unsalted butter on medium speed until the mixture is incredibly smooth, light, and fluffy. This usually takes about 2-3 minutes. Make sure your cream cheese and butter are truly at room temperature; otherwise, you’ll end up with lumps in your frosting. I often take them out of the fridge at least an hour or two before I plan to bake.
11. Add Vanilla and Sugar: Beat in the vanilla extract until just combined. Then, gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until each addition is incorporated before adding the next. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is wonderfully light, airy, and creamy.
12. Adjust Consistency (Optional): If the frosting appears too thick to spread easily, you can add 1-2 tablespoons of milk or heavy cream, one tablespoon at a time, until you reach your desired smooth, spreadable consistency. Conversely, if it seems a little too thin, a few more tablespoons of sifted powdered sugar can help firm it up. We want a frosting that’s easy to spread but holds its shape well. This cream cheese frosting is the perfect complement to our Fall Pumpkin Spice Roll Cake.

Assembling and Rolling the Fall Pumpkin Spice Roll Cake

13. Gently Unroll: Once the cooled cake is completely cooled (and I mean completely!), carefully unroll it from the towel. Do this gently and slowly. It should retain its rolled shape fairly well, but be prepared for a minor crack or two if it’s your first time – they’ll be hidden by the frosting, so don’t fret! The powdered sugar dusting on the towel will prevent it from sticking.
14. Spread the Frosting: Now for the delicious part! Using an offset spatula or the back of a spoon, spread the luscious cream cheese frosting evenly over the entire surface of the unrolled cake, leaving about a 1/2-inch border clean along the two short ends. This clean border helps prevent the frosting from oozing out excessively when you re-roll the cake. I always make sure to get a good, thick layer of frosting; it’s what makes this Fall Pumpkin Spice Roll Cake so irresistible!
15. Re-Roll with Care: Starting from one of the short ends (the same end you started with when first rolling it into the towel), carefully and tightly re-roll the cake. Go slowly and try to make it as snug as possible without squishing out all the frosting. The initial roll and cool technique means the cake “remembers” its shape, making this re-rolling much easier.
16. Chill for Setting: Once rolled, carefully transfer the Fall Pumpkin Spice Roll Cake to a serving platter or a cutting board, seam-side down. I usually wrap it loosely in plastic wrap, being careful not to flatten the roll. Place it in the refrigerator to chill for at least 1 hour, or even better, 2-3 hours. This chilling time is essential! It allows the cake to firm up, making it much easier to slice cleanly, and helps the frosting set nicely within the roll. The flavors also meld beautifully during this resting period.

Chilling and Serving Your Delightful Roll Cake

17. The Final Touches and Slicing: Once your Fall Pumpkin Spice Roll Cake is thoroughly chilled and firm, it’s ready for its grand debut! Before slicing, you can add some optional garnishes. I love to dust a generous amount of powdered sugar over the top for a classic, elegant look. A light sprinkle of ground cinnamon or some finely chopped pecans or walnuts along the top or on the platter can also add a beautiful touch and extra texture.
18. Slicing for Presentation: To get beautiful, clean slices, use a very sharp knife. I recommend dipping the knife in hot water and wiping it clean between each slice. This technique prevents the frosting from sticking to the blade and smearing, giving you picture-perfect slices. Cut the cake into approximately 1-inch thick slices. The vibrant swirl of pumpkin cake and creamy white frosting is truly a sight to behold!
19. Serve and Enjoy: Arrange the slices on a serving plate. This Fall Pumpkin Spice Roll Cake is best enjoyed at room temperature, allowing the frosting to soften slightly and the cake’s flavors to shine. You can take it out of the refrigerator about 15-20 minutes before serving. Each bite offers a delightful balance of warm pumpkin spice flavors and a rich, tangy cream cheese frosting – it’s the quintessential fall dessert!
20. Storage: Any leftover Fall Pumpkin Spice Roll Cake should be stored in an airtight container in the refrigerator for up to 3-4 days. While it’s unlikely to last that long, if you have any, it makes for a wonderful treat the next day! You might find the flavors deepen even more after a day or so.

Conclusion:

So there you have it, my dear fellow bakers and dessert enthusiasts! We’ve journeyed through the steps to create something truly spectacular, a dessert that perfectly encapsulates the cozy, comforting essence of autumn. This isn’t just another pumpkin dessert; it’s an experience, a symphony of flavors and textures designed to delight. Imagine sinking your teeth into a slice of incredibly moist, tender pumpkin cake, generously infused with a medley of warm, aromatic spices – cinnamon, nutmeg, ginger, and cloves all dancing together. Then, picture that exquisite cake cradling a luscious, tangy cream cheese filling, smooth and utterly irresistible. The combination is pure magic, a balance of sweetness and spice that will have everyone reaching for a second slice, guaranteed.

What truly sets this recipe apart, making it a definitive must-try for your seasonal baking repertoire, is its ability to impress with minimal fuss. While the rolling might seem a little daunting at first glance, I promise you, with a bit of patience and following my tips, it’s far simpler than it looks. The payoff is immense: a show-stopping dessert that looks professionally made but comes straight from your very own kitchen. It’s the kind of treat that brightens any table, making it ideal for holiday gatherings, a cozy family dinner, or simply an indulgent afternoon tea with friends. The aroma alone as it bakes will fill your home with the most wonderful, inviting scent, signalling that something truly special is about to emerge from your oven.

This dessert truly embodies the spirit of the season. It’s a hug in cake form, providing warmth and comfort on a crisp autumn day. The vibrant orange hue of the cake, contrasted with the creamy white of the filling, also makes for a visually stunning presentation that’s just begging to be admired before it’s devoured. If you’ve been searching for that quintessential fall dessert that brings together elegance, incredible flavor, and a touch of homemade charm, then look no further. This recipe delivers on all fronts, promising a memorable culinary adventure that will undoubtedly become a treasured favorite. It’s the ultimate way to bring the essence of autumn to your dessert table.

Now that you’ve mastered the art of creating this masterpiece, let’s talk about how to present it and perhaps even put your own unique spin on it. While absolutely magnificent on its own, there are delightful ways to enhance its appeal and adapt it to your preferences.

Perfect Presentation & Serving Ideas:

For a classic finish, a simple dusting of powdered sugar over the top of the rolled cake before slicing adds a beautiful, snowy touch that hints at the sweetness within. You could also use a small sieve to sprinkle a tiny bit of ground cinnamon or a blend of pumpkin pie spice for an extra aromatic kick and visual interest. Imagine serving a generous slice alongside a steaming mug of coffee or a fragrant cup of chai tea – the perfect accompaniment for a cozy afternoon. For a truly decadent experience, a dollop of freshly whipped cream, perhaps infused with a hint of vanilla or maple extract, makes for an ethereal pairing. And if you’re feeling extra indulgent, a small scoop of good quality vanilla bean ice cream melting slightly into the cake is an absolute dream, adding a cool contrast to the warm spices.

Creative Variations to Explore:

• Nutty Additions: For those who love a bit of crunch, finely chopped toasted pecans or walnuts can be gently folded into the cream cheese filling. This adds a lovely texture contrast and a depth of nutty flavor that complements the pumpkin beautifully.
• Spiced Filling: While the classic cream cheese filling is divine, consider adding a pinch of ground ginger or a tiny dash of cardamom to the filling for an even more pronounced spice profile. A tablespoon of maple syrup or brown sugar instead of some of the powdered sugar can also introduce a warm, caramel-like note.
• Citrus Zest Brightness: For a refreshing twist, finely grated orange or lemon zest can be added to both the cake batter and the cream cheese filling. The bright citrus notes would cut through the richness and elevate the overall flavor profile.
• Boozy Bliss: For an adult-friendly version, a teaspoon of good quality bourbon or dark rum can be mixed into the cream cheese filling. It adds a sophisticated warmth and complexity that is utterly divine, especially for a special occasion.
• Mini Rolls: Feeling adventurous? You can divide the batter into two smaller baking sheets to create two smaller rolls. These are fantastic for individual servings or when you want to gift a smaller, personal treat.
• Garnish Galore: Beyond powdered sugar, consider candied ginger pieces, a light drizzle of caramel sauce, or even some edible autumn leaves made from fondant for a truly decorative touch.

Don’t be afraid to experiment! Baking is as much about following a recipe as it is about making it your own. These variations offer a fantastic starting point for you to personalize your Fall Pumpkin Spice Roll Cake and make it uniquely yours.

I truly believe that once you try your hand at this Fall Pumpkin Spice Roll Cake, you’ll understand why it has become such a beloved classic. It’s more than just a dessert; it’s a testament to the joy of seasonal baking, a celebration of comforting flavors, and a beautiful way to share warmth with those you love. The sense of accomplishment you’ll feel when you unveil this beautiful creation, fresh from your oven, is incredibly rewarding. It’s a moment of culinary triumph that truly makes all your efforts worthwhile. I’ve poured my heart into providing clear, step-by-step instructions because I want you to succeed and enjoy every moment of the process, from mixing the batter to the final, triumphant slice.

So, what are you waiting for? Gather your ingredients, put on your apron, and let the magic of autumn baking fill your kitchen. I am genuinely excited for you to experience the delight of making and tasting this incredible dessert. Once you’ve created your own stunning roll cake, I would absolutely love to hear about your experience! Did you try any of the variations? What was your favorite part of the baking process? How did your friends and family react to this autumnal showstopper? Please share your triumphs, your photos, and any tips you discovered along the way. Your feedback and stories inspire me and our entire baking community. Happy baking, and may your autumn be filled with delicious moments and shared joy!

Fall Pumpkin Spice Roll Cake

Fall Pumpkin Spice Roll Cake is an edible embrace of autumn, a comforting classic that perfectly encapsulates the warmth and spice of the season. This exquisite roll cake embodies all those cherished fall moments in every delectable slice, promising a delightful sensory experience. The cake is incredibly soft, moist, and generously infused with rich pumpkin puree and aromatic spices, then beautifully spread with a luscious, tangy cream cheese frosting. It’s an ideal centerpiece for any fall gathering or a comforting treat.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
4 Hours

Servings
10-12 servings

Ingredients

• 3/4 cup (90g) All-Purpose Flour, spooned & leveled
• 1 cup (200g) Granulated Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Cloves (optional)
• 1/2 tsp Salt
• 3 Large Eggs, room temperature
• 2/3 cup (160g) Pumpkin Puree (not pumpkin pie filling)
• 1 tsp Vanilla Extract
• 8 oz (226g) Full-Fat Cream Cheese, softened
• 1/2 cup (113g) Unsalted Butter, softened
• 3 cups (360g) Powdered Sugar, sifted
• 1 tsp Vanilla Extract (for frosting)
• 1-2 tbsp Milk or Heavy Cream (optional, for frosting consistency)
• Additional powdered sugar for dusting (optional garnish)
• Chopped pecans or walnuts (optional garnish)
• A light sprinkle of ground cinnamon (optional garnish)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper (allowing overhang), then grease and lightly flour the parchment. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. Step 2
   In a large bowl, beat eggs with an electric mixer on medium-high for 3-5 minutes until pale, thick, and fluffy. Reduce speed to low and gently fold in pumpkin puree and vanilla extract.
3. Step 3
   Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing on low speed just until combined (do not overmix). Spread batter evenly into the prepared pan. Bake for 13-15 minutes until the cake springs back lightly when touched and edges begin to pull away. Do not overbake.
4. Step 4
   Immediately invert the hot cake onto a clean, powdered sugar-dusted kitchen towel. Gently peel off the parchment paper. Starting from a short end, carefully and snugly roll the cake (with the towel) into a tight spiral. Place seam-side down on a wire rack and cool completely in this rolled position for at least 1-2 hours, or up to overnight.
5. Step 5
   In a large mixing bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth, light, and fluffy (2-3 minutes). Beat in 1 teaspoon vanilla extract. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat for another 2-3 minutes until light, airy, and creamy. Adjust consistency with 1-2 tablespoons of milk or heavy cream if needed.
6. Step 6
   Once the cake is completely cooled, gently unroll it from the towel. Spread the cream cheese frosting evenly over the entire surface of the unrolled cake, leaving a 1/2-inch border clean along the two short ends. Starting from a short end (the same end you started with initially), carefully and tightly re-roll the cake. Transfer the cake to a serving platter, seam-side down. Wrap loosely in plastic wrap and chill in the refrigerator for at least 1-3 hours to allow the cake to firm up and frosting to set.
7. Step 7
   Once thoroughly chilled, optionally dust with additional powdered sugar, chopped pecans or walnuts, or a light sprinkle of ground cinnamon. For clean slices, use a very sharp knife, dipping it in hot water and wiping it clean between each slice. Cut the cake into approximately 1-inch thick slices. Serve at room temperature for the best flavor experience.
8. Step 8
   Store any leftover Fall Pumpkin Spice Roll Cake in an airtight container in the refrigerator for up to 3-4 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.