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Pumpkin Roll Recipe
This Pumpkin Roll Recipe brings together a tender, cinnamon-spiced pumpkin cake rolled around a tangy cream cheese filling—perfect for fall celebrations, Thanksgiving dessert tables, or anytime you crave a homemade, sweet treat.
Full Recipe Introduction
Imagine slicing into a soft, orange-hued roulade that smells like crisp autumn air and warm baking spices. This Pumpkin Roll is a classic holiday dessert with a light cake layer enriched by real pumpkin puree and a luscious cream cheese swirl. What makes it special? It’s surprisingly easy to bake, and with a handful of simple ingredients—canned pumpkin, eggs, flour, cinnamon—you get a show-stopping centerpiece without hours in the kitchen. I first adapted this recipe after my daughter asked for something new at our annual Friendsgiving; now it’s the star at Thanksgiving, potlucks, and even cozy weeknight desserts when I want a taste of fall. Plus, by using Greek yogurt or swapping in coconut sugar, you can make it a bit lighter—though honestly, it’s indulgent enough that nobody will complain.
Why You’ll Love This Recipe
• Classic autumn flavor: warm cinnamon and real pumpkin puree in every bite
• Cream cheese filling: tangy balance against sweet, spiced cake
• Showstopper presentation: slice it to reveal that gorgeous spiral
• Quick bake time: under 15 minutes in the oven (no all-day commitment)
• Make-ahead friendly: perfect for prepping a day ahead of Thanksgiving
• Flexible ingredients: easy swaps for gluten-free or sugar-free options
• Crowd-pleaser: both kids and grown-ups ask for seconds
• Homestyle nostalgia: kind of like grandma’s pie, but rolled
Ingredients
Cake Layer
• 3/4 cup (95g) all-purpose flour (or 1:1 gluten-free flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (use Saigon cinnamon for extra warmth)
• 1/4 tsp salt
• 1 cup (200g) granulated sugar (or coconut sugar for a richer, caramel note)
• 2 large eggs, room temperature (let sit 20 minutes out of fridge)
• 2/3 cup (160g) canned pumpkin puree (Libby’s is my go-to)
• 1 tsp pure vanilla extract
Filling
• 8 oz (225g) cream cheese, softened (Philadelphia brand for consistency)
• 1/2 cup (115g) unsalted butter, softened (Land O’ Lakes recommended)
• 1 1/2 cups (180g) powdered sugar, sifted
• 1 tsp vanilla extract
• Optional: 2 tbsp whole milk Greek yogurt for extra creaminess
(Substitutions: use Neufchâtel cheese to reduce fat; swap powdered sugar for arrowroot powder plus honey for paleo twist.)
Tips on ingredients:
– Measure flour with a spoon-and-level method to avoid a dense cake.
– Always sift powdered sugar to keep the filling silky-smooth.
– Soften butter and cream cheese on the counter, never microwave.
Directions
1. Preheat and prep the pan. Set your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang to help lift out the cake. Lightly grease the parchment with cooking spray.
2. Whisk dry ingredients. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt—this ensures an even rise and spice distribution.
3. Beat eggs and sugar. In a large mixing bowl (or stand mixer), whisk eggs and granulated sugar on high speed for 2–3 minutes until pale and thick—that ribbon stage gives the cake lift.
4. Add pumpkin and vanilla. Gently fold in the pumpkin puree and vanilla extract until streaks disappear; don’t overmix or you’ll deflate the batter.
5. Combine wet and dry. Using a silicone spatula, fold flour mixture into the wet ingredients just until no dry spots remain. A few lumps are okay—overworking causes toughness.
6. Bake swiftly. Spread batter evenly in the prepared pan, smoothing the top. Bake 12–14 minutes until the center springs back when lightly touched—watch closely to avoid overbaking.
7. Roll in towel. While the cake bakes, dust a clean kitchen towel with powdered sugar. As soon as it’s out of the oven, loosen edges, invert cake onto the towel, peel off parchment, and roll cake (towel and all) from the short side. Cool completely on a rack in its rolled shape—this “memory” keeps it from cracking later.
8. Whip up the filling. In a chilled bowl, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla; blend until fluffy. Fold in yogurt if using.
9. Unroll and fill. Carefully unroll cooled cake. Spread filling evenly, leaving a 1/2-inch border.
10. Re-roll and chill. Tightly re-roll the cake (without towel), wrap in plastic, and chill at least 1 hour for clean slices.
Servings & Timing
Makes about 10–12 slices
Prep Time: 15 minutes
Bake Time: 12–14 minutes
Chill Time: 1 hour (or overnight for best slicing)
Total Time: ~1 hour 30 minutes
Variations
• Pumpkin Spice Latte Roll: stir 1 tsp instant espresso into the cake batter.
• Chocolate Drizzle: melt dark chocolate and zigzag over chilled slices.
• Maple-Pecan Twist: swap half the filling sugar for maple syrup and sprinkle chopped pecans.
• Paleo & Nutty: use almond flour, coconut sugar, and coconut oil cream “cheese.”
• Vegan Delight: replace eggs with flax eggs and use vegan cream cheese.
Storage & Reheating
Refrigerator: Store wrapped in plastic wrap or an airtight container for up to 4 days—cream cheese keeps best cold.
Freezer: Freeze individual slices between parchment layers in a sealed bag for up to 2 months.
Thawing: Move slices from freezer to fridge for several hours before serving; bring to room temperature 15 minutes for softer texture.
Make-Ahead: Bake and roll cake a day earlier, store unfilled; fill and chill on serving day for freshest swirl.
Notes
• Rolling while warm is key—skip this, and you’ll get more cracks than a city sidewalk in winter.
• I learned that a quick chill after the first roll “teaches” the cake to remember its spiral, making re-rolling a breeze.
• If your filling is too soft, pop it in the fridge for 10 minutes before assembling.
• For extra moisture, brush the cake layer with a simple syrup (1:1 sugar to water) just before filling.
FAQs
Q: Why did my cake crack when rolling?
A: If it cools too much before the first roll or is overbaked, cracks appear—roll it immediately out of the oven.
Q: Can I use fresh pumpkin instead of canned?
A: Yes—roast, puree, and drain extra moisture; measure 2/3 cup drained puree in place of canned.
Q: How do I prevent the filling from oozing out?
A: Leave a 1/2-inch border around the edges and chill the filled roll firmly before slicing.
Q: Is this dessert freezer-friendly?
A: Absolutely—freeze slices layer-separated with parchment, then thaw in the fridge for clean portions.
Q: Can I double the recipe for a crowd?
A: Sure—just bake in two pans or back-to-back batches; you don’t want a giant cake that won’t roll.
Q: My filling turned out grainy—help!
A: Sift your powdered sugar and beat the butter/cream cheese until fully smooth before adding any sugar.
Conclusion
This Pumpkin Roll Recipe is the perfect blend of sweet, spiced cake and creamy filling—easy enough for a weeknight treat yet eye-catching for holiday gatherings. I hope you give this homemade favorite a whirl and share how it turned out—please leave a comment below or snap a pic and tag me on Instagram! And if you’re into fall desserts, you might also love my Apple Crumble Bars or Cinnamon Swirl Bread for more cozy baking fun. Happy rolling!
Pumpkin Roll Recipe
Ingredients
- 3/4 cup all-purpose flour or 1:1 gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon use Saigon cinnamon for extra warmth
- 1/4 tsp salt
- 1 cup granulated sugar or coconut sugar for a richer, caramel note
- 2 large eggs room temperature
- 2/3 cup canned pumpkin puree Libby’s is my go-to
- 1 tsp pure vanilla extract
- 8 oz cream cheese softened (Philadelphia brand for consistency)
- 1/2 cup unsalted butter softened (Land O’ Lakes recommended)
- 1 1/2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2 tbsp whole milk Greek yogurt for extra creaminess
Instructions
- Set your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.
- Stir together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Whisk eggs and granulated sugar until pale and thick in a large mixing bowl.
- Gently fold in pumpkin puree and vanilla extract until streaks disappear.
- Fold flour mixture into wet ingredients just until no dry spots remain.
- Spread batter in the pan and bake for 12–14 minutes until the center springs back when touched.
- Dust a kitchen towel with powdered sugar. As soon as the cake is out of the oven, roll it in the towel and cool on a rack.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Fold in yogurt if using.
- Carefully unroll the cooled cake. Spread filling evenly, leaving a border.
- Roll the cake, wrap in plastic, and chill for at least 1 hour.
