Pumpkin Spice Roll: A Fall-tastic Twist on Comfort Baking

Fall in Love (Again) with Pumpkin Season

As the air turns crisp and the leaves start their grand finale of color, we know that fall has officially arrived. And what says “autumn” louder than pumpkin? We’re talking flannel shirts, cozy sweaters, and yes — the glorious arrival of the pumpkin spice wave. But instead of just grabbing a latte, we’re rolling up our sleeves (literally) and mixing up a dessert that screams seasonal celebration: the Pumpkin Spice Roll. This isn’t your average sheet cake — it’s a swirl-of-comfort that merges that warm, spiced pumpkin vibe with a cream-filled finish that’s ready to impress. Whether you’re a home cook or someone simply looking to broaden your dessert repertoire, we’ve got you covered.

Ingredients for the Pumpkin Spice Roll

Here are the necessary items for the cake and the filling (all courtesy of our trusted fall recipe). 

For the cake:

• ¼ cup powdered sugar
  
  
• ¾ cup all-purpose flour
  
  
• ½ tsp baking powder
  
  
• ½ tsp baking soda
  
  
• 2 tbsp cinnamon
  
  
• 1 tsp pumpkin pie spice
  
  
• ¼ tsp salt
  
  
• 3 eggs
  
  
• 1 cup granulated sugar
  
  
• 2/3 cup pumpkin purée
  
  
• 1 cup chopped walnuts (optional)
  
  

For the filling:

• 8 oz cream cheese (room temperature)
  
  
• 2 cups Cool Whip
  
  
• 1 tbsp vanilla extract
  
  
• 1 cup powdered sugar
  
  

Step-by-Step Instructions For Making Our Pumpkin Spice Roll

Alright, grab your apron (and maybe a pumpkin-spice candle to set the mood) — here’s how we roll (yes, pun intended) this dessert together.

1. Prepare the dry ingredients. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and powdered sugar (that ¼ cup) — all the stuff that gives the pumpkin roll its cozy backbone.
   
   
2. Beat the wet. In another mixing bowl, beat the eggs, granulated sugar, and 2/3 cup pumpkin purée until it’s smooth and glowy (very autumn-vibes). Then add the dry mixture and blend until just combined. Optionally toss in the walnuts for crunch.
   
   
3. Bake it. Pour the batter onto a tray lined with parchment paper, spreading it evenly so it reaches all corners. Bake at 325 °F for 15-18 minutes. Check it gently — the edges should be set and the center still slightly springy.
   
   
4. Cool and roll. When it comes out, let it cool a few minutes, then turn it over onto plastic wrap that’s been sprinkled with powdered sugar (yes, extra sugar is allowed). Roll it up carefully in the plastic wrap and refrigerate for an hour — this step gives that classic “roll” shape and keeps the pumpkin-spice goodness intact.
   
   
5. Prep the filling. While things chill, soften the cream cheese with the vanilla. Then fold in the Cool Whip and 1 cup powdered sugar until it's creamy and dreamy. Chill that for 15 more minutes.
   
   
6. Finish the roll. Bring the cake out of the fridge, unroll the plastic, spread that generous layer of filling (because let’s be real: more filling = more joy). Then roll it back up, wrap, and drop it into the fridge until you’re ready to serve. When you’re ready, unwrap, trim the edges for presentation, and dust a little powdered sugar on top for that final flourish.
   
   

Sweet Endings and Spicy Beginnings

And there you have it — a show-stopping pumpkin dessert that hits all the right fall notes: warm spices, creamy filling, a bit of crunch if you opted for walnuts, and the kind of roll that looks way more complicated than it really is (we won’t tell if you don’t). Whether you’re sharing it at a fall gathering, dessert pot-luck, or a cozy night in with the familia, this Pumpkin Spice Roll brings a touch of seasonal flair to your cooking repertoire. So go ahead, whip it up, slice it thick, grab a fork (or two), and let the pumpkin party begin. ¡Buen provecho y happy baking!