Pumpkin Spice Roll
Pumpkin rolls are a beloved fall dessert not just because they taste delicious, but they look stunning as well! This Pumpkin Spice Roll recipe features warm and cozy flavors of fall (thanks to Member’s Mark™ Pumpkin Spice Seasoning) plus a scrumptious cream cheese frosting rolled up inside. Impress your holiday guests with this traditional dessert! Tip – Be sure to leave time to refrigerate the cake for 2 hours before rolling!
{Note – if you watch the recipe video, you’ll notice this Pumpkin Spice Roll pairs nicely with our Autumn Spiced Cider! You can find the recipe for that here.)
Tips for Rolling Cake
This recipe is simple, but rolling the cake up can take a little practice. Here’s some tips to get you going!
Before Baking
1. Use the right pan
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A 10×15-inch jelly roll pan (rimmed baking sheet) gives the perfect thin, flexible layer.
2. Line and prep well
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Line the pan with parchment paper and give the paper a light spray of cooking spray so it peels cleanly.
While Baking
3. Don’t overbake
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Bake just until the center springs back when touched.
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Overbaking = dry cake = cracks.
4. Work quickly once it’s out of the oven
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The cake must be rolled while still hot and pliable.
Rolling the Cake (the key steps)
5. Prep your towel
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Use a clean, lint-free kitchen towel.
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Lay it out flat and dust generously with powdered sugar. This prevents sticking.
6. Flip with confidence
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Run a knife around the edges.
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Carefully invert the cake onto the sugared towel.
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Peel off the parchment.
7. Roll it hot
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Starting at a short side, roll the cake and the towel together into a tight spiral.
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Don’t force it—just guide it so it curls naturally.
8. Let it cool fully while rolled
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Cooling in the rolled shape “teaches” the cake to stay flexible.
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Cool on a wire rack until room temperature (about 1 hour).
Filling & Re-Rolling
9. Unroll gently
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Don’t flatten completely—just open it enough to spread the filling.
10. Spread filling evenly
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Keep the filling thinner near the final edge so it doesn’t squish out.
11. Re-roll without the towel
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Roll it back up firmly but gently.
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Wrap tightly in plastic wrap and chill at least 1 hour for perfect slices.
How to Avoid Cracks
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Roll the cake while hot.
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Use enough powdered sugar to prevent sticking.
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Don’t overbake.
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Don’t rush the cooling step.
Pumpkin Spice Roll
Ingredients
For the Pumpkin Roll
- ¾ cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1½ tsp Member's Mark™ Ground Cinnamon
- 1 tsp Member's Mark™ Pumpkin Spice Seasoning
- ¼ tsp Salt
- 3 large Eggs, room temperature
- ⅔ cup Canned pumpkin puree (NOT pumpkin pie filling)
- ½ cup Brown sugar, packed
- ½ cup Granulated sugar
- 1 tsp Pure vanilla extract
- ¾ Confectioners' sugar
For the Cream Cheese Frosting
- 6 oz Full-fat cream cheese, room temperature
- ¼ cup Unsalted butter, room temperature
- 1½ cups Confectioners' sugar
- 1 tsp Pure vanilla extract
Instructions
For the Pumpkin Roll
- Preheat oven to 350℉. Spray a 10 x 15-inch baking sheet with nonstick spray, so the parchment paper sticks. Line the sheet with parchment paper. Then, spray or the parchment paper, too.
- Whisk the flour, baking powder, baking soda, Member's Mark™ Ground Cinnamon, Member's Mark™ Pumpkin Spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan, making sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a clean, thin kitchen towel flat on the counter. Sprinkle with ¾ cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper. Starting with the narrow end, slowly and gently roll the cake up with the towel.
- Allow the cake to cool completely while rolled up in the towel. You can place it in the refrigerator for about 2 hours to speed up the cooling time.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
For the Cream Cheese Frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
- Next, beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently unroll the cake. Flatten it out and spread the cream cheese frosting evenly on top, leaving about a 1/2-inch border around the edges. Tightly roll the cake back up, without using the towel.
- Loosely cover the roll with plastic wrap and refrigerate for 20 minutes before slicing and serving. You can sprinkle a little extra Member's Mark™ Pumpkin Spice, if you'd prefer.
- Be sure to serve (your adult guests) the roll with Autumn Spiced Cider!