Easy Pumpkin Spice Roll with Cream Cheese Filling

Calling all fellow pumpkin spice lovers! If you are tired of paying for overpriced coffee just to get your fall fix, I’ve got the perfect solution for you: my incredible homemade pumpkin spice roll!

While rolls have a reputation of being fussy and often difficult, I promise this is a super simple recipe that anyone can make! I’ll walk you through the entire process step by step.

I was too nervous to make a dessert roll for the longest time, but when I finally took the leap, I was surprised at how easy it is—and you will be too!

Why you’ll love this pumpkin spice roll

• The perfect texture. A sponge cake texture, delightful pumpkin spice flavor, and a light cream cheese filling puts this Pumpkin Spice recipe into the family favorites category.
• Fall flavor on a plate. The pumpkin spice roll is a beloved fall classic and an easy-to-make pumpkin dessert option.
• Filled with good-for-you pumpkin. Additionally, pumpkin contains good nutrients like beta carotene, iron, and folate, so you could almost argue that it is healthy. 😉
• Easy to make (but doesn’t look like it!). As I mentioned, this pumpkin spice roll recipe is easy to make. But, it looks quite impressive.
• Perfect party food. This is a great option to bring to Thanksgiving or a fall dinner party!

You know what would pair perfectly with this yummy roll? A pumpkin spice latte! Learn how to make a delicious, easy pumpkin spice syrup right at home.

Ingredients

Cake Ingredients:

Cream Cheese Filling Ingredients:

How to Make a Pumpkin Spice Roll

1. Prep Your Baking Sheet

First, line a baking sheet (about 15x10x1″) with waxed paper. I recommend you wet the cookie sheet with a damp sponge first. This will help the waxed paper stick to the sheet rather than rolling up.

Then, grease the waxed paper. This is very important: you don’t want the cake to stick to it later! Set it aside.

Note: If you don’t have the right-sized cookie sheet, you can use a pan that’s a little smaller or larger. Just adjust the baking time accordingly.

2. Make the Batter

In your mixing bowl, beat the egg yolks on high speed until thick and lemon-colored.

Gradually, add 1/2 cup sugar and pumpkin, beating on high until the sugar is almost dissolved.

For this next step, you can use a separate bowl or you can spoon the egg yolk/pumpkin mixture into another bowl, then wash, and use your mixing bowl.

You’ll be beating egg whites, so you’ll probably want your mixer to do the work. Make sure you wash and dry the mixing bowl as you don’t want traces of egg yolks!

So, beat the egg whites…

…until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form. 

I love a good egg white peak! It’s very satisfying. Especially since beating egg whites used to be my nemesis when I was a kid!

Next, gently fold the egg yolk/pumpkin mixture into the egg whites. Do not overbeat!

In a separate bowl, combine the flour, baking soda, spices, and salt – gently fold into the pumpkin mixture. Again, don’t over mix!

Spread into prepared pan.

Bake at 375 degrees for 15-20 minutes.

While the cake is baking, dust a clean kitchen towel with confectioners’ sugar – you’ll be rolling the cake up in this shortly after you remove it from the oven. 

The cake is done baking when it springs back when you lightly touch it.

Cool for 5 minutes. 

Turn the cake onto the kitchen towel and gently peel off the waxed paper. 

Roll the cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.

3. Make the Cream Cheese Filling

In a small bowl, beat the softened cream cheese and butter until nice and whipped.

Add the confectioner’s sugar and vanilla extract and beat until smooth.

4. Put the Pumpkin Spice Roll Together

Unroll the cake from the towel.

Spread the cream cheese filling evenly over the cake to within 1/2 inch of the edge. (Don’t worry about being exact.)

Roll the cake up again.

Cover with plastic wrap and freeze until firm.

Remove your pumpkin spice roll 15 minutes before cutting. Dust with additional confectioner’s sugar if you desire.

Slice and enjoy!

Storage

If your family manages not to gobble up this entire pumpkin spice roll right away, it will need to be stored in the fridge where it will be good for up to five days.

You can also store the roll in the freezer. To do this, wrap the roll in plastic wrap (this helps it keep its shape). Then, wrap the entire thing in aluminum foil and freeze. It will be good for three months.

FAQs About This Recipe

Why does my pumpkin spice roll crack?

If you are having problems with your pumpkin roll cracking, it’s probably due to low moisture. In the instructions for this recipe, you roll the cake in a towel right out of the oven, then allow it to cool in the rolled shape before you unroll it and add the cream cheese filling.

It may seem like an extra step, but the entire reason we roll it (then unroll) is that the cake has more moisture and heat right out of the oven. This moisture and heat combo makes the cake more pliable than if you allow it to cool flat and then try to roll it later.

Why is my pumpkin roll sticky on the outside?

I’ll admit that sometimes rolls do get sticky on the outside. But, to counteract that, we add powdered sugar to the exterior of the roll! So, if it feels sticky…add a little more sugar.

Can I make this recipe gluten-free?

Yes! This can easily be converted to a gluten-free recipe. All you need to do is swap out the all-purpose flour for a GF variety.

More Fall Recipes to Enjoy:

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