Soft and spiced pumpkin roll cake with a creamy, tangy cream cheese filling—perfect for fall gatherings and holiday tables.

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

8 oz cream cheese, softened

1 cup powdered sugar

6 tbsp unsalted butter, softened

1 tsp vanilla extract

Powdered sugar (for dusting)

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Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large bowl, beat eggs and sugar until thick and pale. Mix in pumpkin purée and vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined.
Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when touched.
While baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
Once baked, immediately invert the cake onto the prepared towel, peel off the parchment, and roll it up from the short side with the towel. Let cool completely.
Beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy for the filling.
Unroll the cooled cake carefully, spread the filling evenly over the surface, and re-roll it (without the towel).
Wrap the roll in plastic wrap and chill for at least 1 hour. Dust with powdered sugar before serving.

Add chopped pecans or walnuts to the batter for a nutty crunch.

Use whipped cream cheese or reduce butter for a lighter filling.

Try maple extract in the filling for a richer fall flavor.

Use a 1:1 gluten-free flour blend for a gluten-free version.

Dust with cinnamon-sugar instead of plain powdered sugar for extra spice.

Store in fridge up to 5 days or freeze for up to 2 months.

Best served chilled or at room temperature—no reheating needed.