Pumpkin Roll Recipe

There’s something truly special about a pumpkin roll, isn’t there? It just screams autumn, with its warm spices and gorgeous swirled presentation.

It looks like a masterpiece from a fancy bakery, but I promise you, it’s far easier to create at home than you might think. Let’s walk through it together, step by simple step.

Why This Dessert is a Fall Favorite

Beyond its stunning looks, the pumpkin roll is a perfect harmony of texture and flavor. You get that incredibly soft, spiced cake wrapped around a rich, tangy cream cheese filling.

Each slice is a little bite of cozy celebration. It’s the kind of dessert that makes everyone at the table lean in a little closer, eager for their piece.

Ingredients Needed for the Recipe

Gathering your ingredients beforehand makes the process so smooth and enjoyable. Here’s what you’ll need for this autumnal delight:

• Canned Pumpkin: Use high-quality pure pumpkin puree, not pumpkin pie filling.
• Spices: A blend of cinnamon, allspice, ginger, and nutmeg for that classic warmth.
• Large Eggs: They provide structure; bring them to room temperature first.
• All-Purpose Flour: The base of our lovely, thin cake layer.
• Granulated Sugar: Sweetens the cake batter perfectly.
• Vanilla Extract: A must for adding depth to both the cake and the frosting.
• Cream Cheese: One full-fat brick-style package for the filling—no tubs!
• Butter: Room temperature butter to whip into the cream cheese frosting.
• Powdered Sugar: For sweetening the frosting and dusting the towel.
• Baking Powder & Baking Soda: Our leavening agents for a perfectly risen cake.
• Salt: Just a pinch to balance all the sweet and spicy flavors.

The Secret to a Perfect Roll Every Time

The biggest fear, of course, is the cake cracking. It feels like a baking rite of passage that sometimes goes awry, but it doesn’t have to.

The trick is all in the timing and a well-dusted towel. Roll it while it’s hot and let it cool completely in that shape—it’s like muscle memory for the cake.

How to make Pumpkin Roll?

Preparing Your Pan and Oven

Start by preheating your oven to 375°F. This ensures a consistent temperature for baking.

Line a 10×15-inch jelly roll pan with parchment paper, letting the edges overhang a bit—these will be your handy handles later.

Mixing the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and all those wonderful spices.

Whisk them all together until they’re perfectly united; this avoids any little clumps of baking soda in your final cake.

Whisking the Wet Ingredients

In a separate, larger bowl, combine the room-temperature eggs, granulated sugar, and vanilla.

Whisk or beat them until the mixture becomes pale, smooth, and just a little bit thicker. This incorporates air, which helps with the cake’s texture.

Combining Pumpkin and Dry Mix

Now, mix in the pumpkin puree until everything is smooth and a beautiful orange color.

Gently fold the dry ingredient mixture into the wet ingredients, just until you no longer see streaks of flour. Overmixing is the enemy of a tender cake!

Baking the Cake Layer

Pour the batter onto your prepared pan, spreading it into a thin, even layer with a spatula.

Bake for 13-15 minutes. You’ll know it’s done when the center springs back lightly when you touch it.

The Critical Rolling Step

While the cake bakes, lay a clean, thin kitchen towel on the counter and dust it generously with powdered sugar.

The moment the cake is out of the oven, invert it onto the sugared towel. Carefully peel off the parchment paper—it’s hot!

Cooling the Rolled Cake

Starting from a short end, use the towel to gently but firmly roll the cake into a log, towel and all.

Let this rolled bundle cool completely on a wire rack. This step sets the cake’s “memory” in its spiral shape.

Making the Creamy Filling

While the cake cools, make the frosting. Beat the room-temperature cream cheese and butter together until smooth and creamy.

Add the vanilla and powdered sugar, then whip it all until it’s fluffy and light. Don’t be afraid to taste test—it’s a chef’s perk!

Assembling the Masterpiece

Once the cake is completely cool, unroll it slowly. It will lay flat, ready for its filling.

Spread the cream cheese frosting evenly over the surface, leaving a small border on one short end to prevent squishing.

The Final Roll and Chill

Now, slowly and carefully, roll the cake back up, this time without the towel inside.

Place the finished roll on a platter, cover it loosely, and refrigerate for at least an hour. This chill time lets everything set beautifully.

Can I Make This Ahead of Time?

Absolutely, and it’s a fantastic strategy for stress-free entertaining. You can bake and cool the cake roll a full day in advance.

Just wrap the unfilled, cooled roll tightly in plastic and keep it in the fridge. Let it sit out for a bit to soften before unrolling, filling, and re-rolling the next day.

Tips

Room Temperature is Key: Seriously, don’t skip letting your eggs, butter, and cream cheese warm up. It makes for a smoother batter and a lump-free, silky frosting.

Trust the Towel: That powdered sugar-dusted towel isn’t just for rolling; it prevents sticking and helps absorb a tiny bit of moisture for the perfect cake texture.

Sharp Serrated Knife: For those pristine, clean slices that show off the beautiful spiral, use a long, sharp serrated knife and a gentle sawing motion.

How to Store Your Leftovers

Any leftover pumpkin roll should be kept covered in the refrigerator, where it will stay fresh for up to three days.

The chill firms up the frosting, so for the best texture and flavor, let a slice sit on the counter for about 15 minutes before you enjoy it.

Delicious Variations to Try

Once you’ve mastered the classic, the fun really begins. Feel free to get creative and make this recipe your own.

You could add a handful of toasted pecans or walnuts to the filling for a delightful crunch. A sprinkle of mini chocolate chips would be a hit with the kids, too.

For a decadent twist, drizzle the finished roll with a simple glaze or even a rich caramel sauce right before serving.

Print Recipe

Pumpkin Roll Recipe

Author: Kelsey Perez Recipe Keys: C cheese frosting E easy roll F Fall dessert T Thanksgiving dessert

Difficulty: medium Prep Time 30 mins Cook Time 15 mins Rest Time 60 mins Total Time 1 hr 45 mins

Cooking Temp: 375  F Servings: 12 Estimated Cost: $ 10 Calories: 280

Best Season: Fall, Winter

Description

If you love pumpkin desserts, you'll absolutely adore this easy pumpkin roll recipe! This beloved fall treat features a moist, spiced pumpkin cake rolled around a rich, creamy filling, creating a show-stopping dessert perfect for Thanksgiving, holiday gatherings, or cozy autumn evenings. With just a few simple tips, even first-time bakers can master this elegant cake roll. Serve it dusted with powdered sugar for a beautiful presentation that's as delicious as it is impressive.

Ingredients

Servings

For the Cake

• ¾ cup all-purpose flour (90g; spooned and leveled or weighed)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• 1 cup granulated sugar (200g)
• ⅔ cup pumpkin puree (160g; use pure pumpkin, not pie filling)
• 2 teaspoons vanilla extract
• ¼ cup powdered sugar (30g; for dusting towel)

For the Filling

• 1 package (8 oz) cream cheese (226g; full-fat, room temperature)
• 6 tablespoons butter (80g; room temperature)
• 1 cup powdered sugar (120g; sifted)
• 1 teaspoon vanilla extract

Instructions

1. Preheat & Prepare Pan

   Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing an overhang of 1–2 inches on the long sides to act as handles for easy removal.
   Lightly spray the pan with non-stick cooking spray before adding parchment for extra security.

2. Sift Dry Ingredients

   In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Whisk to blend evenly and set aside.

3. Beat Eggs and Sugar

   In a large bowl, beat eggs, granulated sugar, and vanilla extract using a hand mixer or whisk until light in color, thickened, and smooth (about 2–3 minutes).
   Room temperature eggs incorporate better and help create a lighter texture.

4. Add Pumpkin Puree

   Mix in pumpkin puree until fully combined and smooth. Do not overmix.

5. Combine Wet & Dry Mixtures

   Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing to keep the cake tender.

6. Spread & Bake

   Pour batter into the prepared pan and use an offset spatula to spread evenly into a thin layer. Bake for 13–15 minutes, until the center springs back when lightly pressed.
   Do not overbake—this helps prevent cracking during rolling.

7. Prepare Towel & Roll Hot Cake

   While the cake bakes, lay a clean kitchen or tea towel flat and generously dust it with ¼ cup powdered sugar. As soon as the cake comes out of the oven, carefully lift it from the pan using the parchment overhang. Invert it onto the sugared towel and gently peel off the parchment. Starting from one short end, roll the cake (with the towel inside) tightly into a log. Place seam-side down on a wire rack to cool completely.
   Rolling while hot makes the cake pliable and prevents cracks.

8. Make Cream Cheese Filling

   Using a stand mixer or hand mixer, beat cream cheese and butter on medium speed until smooth and creamy. Add vanilla and sifted powdered sugar. Beat until fluffy and light, about 2 minutes.
   Ensure both cream cheese and butter are at room temperature to avoid lumps.

9. Fill & Re-Roll

   Once the cake is completely cooled, unroll it gently on a work surface. Spread the cream cheese filling evenly, leaving a ½-inch border unfrosted on one short side. Re-roll the cake starting from the opposite short end, removing the towel as you go. Place seam-side down on a serving platter.
   Work quickly to minimize time the cake spends unrolled.

10. Chill & Serve

    Loosely cover the roll with plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust the top with powdered sugar and slice with a sharp serrated knife for clean cuts.
    Wipe the knife between slices for neat presentation.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 13gg20%

Saturated Fat 7gg35%

Trans Fat 0.5gg

Cholesterol 75mgmg25%

Sodium 240mgmg10%

Potassium 140mgmg4%

Total Carbohydrate 36gg12%

Dietary Fiber 1gg4%

Sugars 25gg

Protein 4gg8%

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Calcium 60mg mg

Iron 1.2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use real pumpkin: Always use pure pumpkin puree (like Libby’s), not pumpkin pie filling.
• Roll while hot: The cake is most flexible right after baking—rolling immediately prevents cracking.
• Storage: Keep refrigerated in an airtight container for up to 3 days.
• Freezing: Wrap tightly in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge before slicing.
• Variations: Add 1 tsp pumpkin pie spice to the filling, spread Nutella before frosting, or drizzle with caramel or chocolate ganache.
• Slicing tip: Use a serrated bread knife and wipe it clean between cuts for perfect slices.

Keywords: pumpkin roll, pumpkin cake roll, cream cheese filled pumpkin roll, easy pumpkin dessert, fall cake roll, holiday dessert, homemade pumpkin roll