There’s something magical about unrolling a Swiss roll to reveal that perfect spiral—especially when it’s packed with all those cozy fall flavors! This pumpkin spice roll has become my go-to dessert for autumn gatherings, and honestly, it looks way more impressive than the effort required. The tender pumpkin cake paired with light, fluffy cinnamon buttercream creates this melt-in-your-mouth experience that’s different from the usual cream cheese versions. I’ve been making this for three years now, and it never fails to get recipe requests!

How To Make Pumpkin Spice Roll Recipe

Essential Equipment

You’ll need these basics to get started:

15×10-inch jelly roll pan (this size is crucial!)
Parchment paper
Clean kitchen towel (for rolling)
Electric mixer (stand or hand)
Fine-mesh sieve for dusting

Ingredients

For the Pumpkin Spice Cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs (room temperature)
1 cup granulated sugar
2/3 cup pumpkin puree (not pumpkin pie filling!)
1 teaspoon vanilla extract
Powdered sugar (for dusting)

For the Cinnamon Buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons ground cinnamon
2 tablespoons maple syrup (the secret ingredient!)
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Substitution Table

Ingredient	Substitution	Note
All-purpose flour	Cup-for-cup gluten-free blend	Works beautifully
Pumpkin puree	Sweet potato puree	Similar texture, slightly sweeter
Butter (filling)	Vegan butter sticks	Use high-quality brand
Heavy cream	Whole milk	May need less liquid
Maple syrup	Honey or brown sugar syrup	Changes flavor slightly
Ground ginger	1/2 tsp fresh grated ginger	More intense flavor

A Pumpkin Spice Swiss Roll cake baking in a modern oven

Instructions

Prep your pan first—this is crucial! Preheat your oven to 375°F. Line your jelly roll pan with parchment paper, leaving a 2-inch overhang on the short sides. Trust me on this one—the overhang makes removing the cake so much easier.
Mix your dry ingredients. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside while you work on the wet ingredients.
Beat the eggs and sugar until they’re thick and pale yellow—this usually takes me about 4-5 minutes on medium-high speed. You’re looking for that ribbon stage where the mixture falls in thick ribbons from the beater.
Gently fold in the pumpkin puree and vanilla. Here’s where most people go wrong—don’t just dump and mix! Fold it in gently to keep all that air you just whipped into the eggs.
Add the dry ingredients in two additions, folding carefully after each. The batter should look smooth but still be airy. Stop mixing as soon as you don’t see flour streaks.
Spread the batter evenly in your prepared pan. I use an offset spatula for this, making sure to get into all the corners. The layer should be thin and even.
Bake for 12-14 minutes. The cake is done when it springs back when you touch it lightly. Don’t overbake—I learned this the hard way when my first attempt cracked like crazy!
Here’s the rolling trick that changed everything for me: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel, peel off the parchment, and roll it up (with the towel) starting from the short end. Let it cool completely, rolled up—this “trains” the cake not to crack later.
Make the buttercream while the cake cools. Beat the softened butter until it’s light and fluffy (about 3 minutes). Add powdered sugar one cup at a time, then mix in cinnamon, maple syrup, vanilla, and salt. Add heavy cream one tablespoon at a time until you reach a spreadable consistency. It should be silky smooth and hold soft peaks.
Unroll the cooled cake gently—it’ll want to stay in that spiral shape, and that’s perfect! Spread the buttercream evenly, leaving about 1/2 inch at the edges.
Roll it back up (without the towel this time!) starting from the same short end. Place it seam-side down on a serving platter. I like to dust the top with a bit more powdered sugar and maybe add a sprinkle of cinnamon for that bakery look.
Chill for at least 30 minutes before slicing. This firms up the buttercream and makes clean slices possible. Use a sharp serrated knife and wipe it between cuts.

A bite-sized piece of Pumpkin Spice Swiss Roll on a small white appetizer plate

Tips & Notes for Success

Baking Tips

Room temperature eggs are non-negotiable. They whip up to almost double the volume of cold eggs, which gives you that light, fluffy texture. I leave mine on the counter for about 30 minutes before starting.

Don’t skip the powdered sugar dusting on the towel. It prevents the cake from sticking when you roll it. I’ve tried skipping this step thinking I was being clever—spoiler alert: I wasn’t!

The rolling-while-warm technique is what prevents cracks. That first roll with the towel basically gives the cake muscle memory. When you unroll it later to add filling, it naturally wants to curl back up without breaking.

Use pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that’ll throw off the whole recipe. I swear by this—I accidentally grabbed the wrong can once and the cake was way too sweet.

Buttercream consistency matters! If it’s too stiff, it’ll tear your cake when you spread it. If it’s too loose, it’ll squish out the sides. You want it spreadable but able to hold its shape—like thick frosting.

Troubleshooting

Cake cracked when rolling? This usually means it was overbaked or cooled too long before the first roll. Next time, watch your oven closely and roll it the second it comes out.

Buttercream too sweet? Add an extra pinch of salt and a squeeze of lemon juice—it cuts through the sweetness beautifully without making it taste lemony.

Cake feels dry? You might have measured flour by scooping directly from the bag (which packs it down). Spoon flour into your measuring cup and level it off, or better yet, weigh it if you have a scale.

Filling oozing out? You spread too much near the edges! Remember that half-inch border—it’s there for a reason. The rolling action naturally pushes filling toward the edges.

Variations

Make it extra indulgent by drizzling the finished roll with salted caramel sauce or melted white chocolate. Your kitchen will smell like heaven!

Try a maple cream cheese swirl instead of buttercream—beat 8 oz cream cheese with 1/4 cup maple syrup and 2 cups powdered sugar. It’s richer and more traditional.

Add toasted pecans or walnuts to the buttercream for crunch. Just chop them finely and fold in about 1/2 cup right before spreading.

Go mini! Cut the recipe in half and use an 11×7-inch pan to make a smaller roll perfect for weeknight dessert. Everything else stays the same.

If you loved this pumpkin spice cake roll, you’ll definitely want to check out these other Pumpkin Dessert Recipes:

Conclusion

This pumpkin swiss roll might look fancy, but I promise you, it’s easier than it looks! The trick is in that first roll while the cake’s still warm—nail that, and you’re golden. It stays perfectly moist in the fridge for days (if it lasts that long!), making it ideal for make-ahead entertaining. Give it a try and tag me in your spiral masterpieces!

Recipe Card