Pumpkin Roll Recipe

This pumpkin roll is a soft, spiced pumpkin cake rolled up with a sweet and creamy filling. I love how beautiful it looks when sliced, with that perfect spiral of cake and cream. It’s a classic fall dessert that never goes out of style.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly easy to make, but it always looks impressive. The pumpkin cake is moist and full of warm spices, while the cream cheese filling adds just the right touch of sweetness. It’s perfect for holidays, gatherings, or when I want a cozy dessert with a little wow factor. Plus, it can be made ahead of time and even frozen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Salt

• Eggs

• Granulated sugar

• Pumpkin purée (not pumpkin pie filling)

• Vanilla extract

For the filling:

• Cream cheese

• Butter

• Powdered sugar

• Vanilla extract

Other:

• Powdered sugar (for dusting the towel and top of the roll)

• Clean kitchen towel

Directions

1. I preheat the oven to 375°F (190°C) and line a jelly roll pan (15×10-inch) with parchment paper.

2. I mix the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, I beat the eggs and sugar until thick and pale. Then I add the pumpkin purée and vanilla.

4. I stir the dry ingredients into the wet mixture just until combined.

5. I pour the batter into the prepared pan, spreading it evenly, and bake for 13–15 minutes until the top springs back when touched.

6. While it bakes, I lay out a clean kitchen towel and dust it generously with powdered sugar.

7. When the cake is done, I immediately flip it onto the sugared towel, peel off the parchment, and carefully roll the cake up (with the towel inside) starting from a short side. I let it cool completely.

8. I make the filling by beating cream cheese and butter until smooth, then mixing in powdered sugar and vanilla.

9. Once the cake is cool, I unroll it gently, spread the filling evenly, and re-roll it (without the towel).

10. I wrap the roll in plastic wrap and chill it for at least 1 hour before slicing. I dust with powdered sugar before serving.

Servings and timing

This recipe makes about 8–10 slices. It takes 20 minutes to prep, 15 minutes to bake, plus at least 1 hour for cooling and chilling.

Variations

• I add chopped toasted pecans to the filling or sprinkle them over the top for texture.

• I use maple extract instead of vanilla in the filling for a fall twist.

• For a lighter version, I reduce the powdered sugar in the filling or use whipped cream cheese.

storage/reheating

I store the pumpkin roll wrapped tightly in the fridge for up to 4 days. It also freezes well—wrapped in plastic and foil—for up to 2 months. I thaw it in the fridge overnight before serving. No reheating needed—just slice and enjoy chilled or at room temperature.

FAQs

How do I keep the cake from cracking?

I roll it up while it’s still warm and pliable. That’s the key to getting a smooth spiral without cracks.

Can I freeze a pumpkin roll?

Yes, it freezes beautifully. I wrap it tightly in plastic and foil before freezing and slice it after thawing.

What if I don’t have a jelly roll pan?

I use a rimmed baking sheet that’s about the same size (15×10-inch). A larger pan will make the cake too thin.

Can I make it less sweet?

Yes, I cut back slightly on the sugar in the filling or use a more tangy cream cheese to balance the sweetness.

Is fresh pumpkin okay to use?

Yes, I just make sure it’s well-puréed and not too watery—canned pumpkin is thicker and more consistent.

Conclusion

This pumpkin roll is soft, creamy, and full of cozy spice—everything I want in a fall dessert. I love how it looks just as good as it tastes, making it a crowd-pleaser for any occasion. Whether it’s for a holiday table or a weekend treat, it’s always worth the effort.

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