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Pumpkin Roll Recipe
This easy, festive Pumpkin Roll Recipe wraps soft pumpkin spice cake around a silky cream cheese filling for a classic fall dessert that looks fancy but feels cozy and homemade.
I’ve been making some version of this pumpkin cake roll since my kids were little, and every year it shows up next to the pies at Thanksgiving. It’s that perfect balance of tender pumpkin sponge, warm spices, and tangy cream cheese filling—everything you want in a fall dessert recipe, all rolled up like a sweet little log.
What Makes This Pumpkin Roll Recipe So Special
If you’ve never had a traditional pumpkin roll, picture a thin pumpkin sponge cake baked in a jelly roll pan, then spread with a rich cream cheese filling and rolled up into a tight spiral. Chilled and sliced, it reveals those pretty swirls that always earn a few “oohs” at the table.
This version leans into real pumpkin puree, generous pumpkin pie spice, and a cream cheese pumpkin roll filling that’s smooth, not too sweet, and easy to spread. It’s a classic holiday dessert roll, but it’s also simple enough for a random chilly Tuesday when you’re craving something cozy with your coffee.
You know what? I think one reason this Pumpkin Roll Recipe has stuck with me through the years is how forgiving it is. It looks like a “show-off” dessert, but the steps are straightforward once you walk through them slowly. As long as you roll the cake while it’s warm and give it time to chill, the rest is just mixing and spreading.
I also love that it travels well—this rolled pumpkin cake fits easily in a storage container or on a small tray, so it’s ideal for potlucks, church gatherings, and office parties. Slice it right before serving and it instantly feels like a bakery treat, but you made it in your own kitchen.
Why You’ll Love This Pumpkin Roll Recipe
- Classic fall flavor with real pumpkin and pumpkin spice in every bite
- Pretty swirls that make it look like it came from a bakery (even if you’re baking in yoga pants)
- Make-ahead friendly—actually tastes better after chilling overnight
- Simple pantry ingredients you probably already have on hand
- Cream cheese filling that’s smooth, tangy, and not cloyingly sweet
- Freezer-friendly for stress-free holiday planning
- Easy to customize with nuts, chocolate chips, or different spices
- Light, tender pumpkin cake that doesn’t feel heavy after a big meal
- Perfect for gifting—wrap slices or the whole roll for neighbors and friends
Ingredients
Let’s break it into two parts: the pumpkin spice roll cake and the cream cheese filling.
For the Pumpkin Cake Roll:
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (I like King Arthur, but any good brand works)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp pumpkin pie spice (or see note below for DIY spice mix)
- 1/4 cup powdered sugar (for dusting the towel and rolling)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened (full-fat gives the best texture)
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt (helps balance the sweetness)
Optional Add-Ins:
- 1/2 cup finely chopped pecans or walnuts (sprinkled over the batter before baking)
- Extra pumpkin pie spice or cinnamon for dusting the top
- A little orange zest in the filling for a brighter flavor
Ingredient Tips:
- Pumpkin puree: Use 100% pure pumpkin. Libby’s is a classic and consistent for homemade pumpkin roll.
- Eggs: Room temperature eggs whip up with more volume, which helps keep the pumpkin cake light.
- Flour: Spoon and level your flour—don’t pack it—so the cake doesn’t turn dense.
- Cream cheese: Set it out at least 30 minutes before using; cold cream cheese makes a lumpy filling.
DIY Pumpkin Pie Spice (if you don’t have a jar):
Stir together:
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Use 1 tablespoon for the cake and save the rest for your coffee or oatmeal.
Directions
1. Prep your pan and towel.
Line a 10×15-inch jelly roll pan (or rimmed baking sheet) with parchment paper, leaving a little overhang on the short sides to help lift the cake later. Lightly grease the parchment with nonstick spray.
Lay out a clean, thin kitchen towel (flour sack style works best) and dust it generously with powdered sugar—the sugar keeps the pumpkin cake from sticking when you roll it warm.
2. Preheat the oven.
Set your oven to 375°F (190°C). While it heats, gather your ingredients so everything’s ready to go. This cake batter comes together quickly.
3. Whip the eggs and sugar.
In a large mixing bowl or the bowl of a stand mixer, beat the eggs and granulated sugar together on medium-high speed for about 3–4 minutes, until the mixture is thick, pale, and slightly foamy. This step helps create that soft, flexible pumpkin cake texture, so don’t rush it.
4. Add pumpkin and vanilla.
Beat in the pumpkin puree and vanilla until smooth. Scrape down the sides of the bowl with a rubber spatula so everything is fully combined.
5. Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk well so the spices and leavening are evenly distributed.
6. Fold the dry into the wet.
Gently add the dry mixture to the pumpkin mixture. Use a spatula to fold until just combined—no dry streaks, but don’t overmix. The batter will be pourable but not thin.
7. Spread and bake.
Pour the batter onto the prepared pan and spread it into an even layer with an offset spatula or the back of a spoon. If using nuts, sprinkle them evenly over the top.
Bake for 11–14 minutes, or until the cake springs back lightly when touched in the center and pulls away slightly from the edges. It bakes faster than a regular cake, so keep an eye on it.
8. Roll the warm cake.
As soon as the pumpkin cake comes out of the oven, run a knife around the edges if needed, then carefully turn it out onto the prepared, sugar-dusted towel. Peel off the parchment paper.
Starting at the short end, roll the warm cake up in the towel—yes, towel and all—into a snug log. This “memory roll” helps the cake hold its shape later without cracking. Let it cool completely on a wire rack, seam side down. This can take 1–2 hours.
9. Make the cream cheese filling.
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt, then beat until light and fluffy. If it feels too soft, chill it for 10–15 minutes so it’s easier to spread.
10. Unroll and fill.
Once the cake is completely cool, gently unroll it. Don’t worry if there are a few small cracks; the cream cheese filling will cover them.
Spread the filling evenly over the entire surface of the pumpkin cake, leaving a small 1/2-inch border around the edges so it doesn’t squish out.
11. Roll it up again.
Re-roll the cake (this time without the towel), starting from the same short end. Roll it as tightly as you can without squeezing out the filling. Wrap the pumpkin roll in plastic wrap, then foil if you’d like extra protection, and refrigerate for at least 2 hours—or overnight—for the best slices.
12. Slice and serve.
When ready to serve, unwrap, place the roll on a serving platter, and dust with powdered sugar or a light sprinkle of pumpkin spice. Use a sharp serrated knife to slice into 1/2- to 3/4-inch slices, wiping the knife between cuts for clean swirls.
Servings & Timing
- Yield: About 10–12 slices (depending on thickness)
- Prep Time: 25 minutes
- Bake Time: 11–14 minutes
- Cooling Time: 1–2 hours
- Chill Time: 2 hours (or overnight)
- Total Time: About 3.5–4.5 hours, mostly hands-off
This Pumpkin Roll Recipe is perfect to make the day before a big meal, so you’re not juggling dessert with turkey, stuffing, and everything else.
Variations
- Maple Cream Cheese Filling: Replace 2–3 tablespoons of the powdered sugar with pure maple syrup for a cozy maple twist.
- Nutty Pumpkin Spice Roll: Add chopped pecans or walnuts to the batter or sprinkle them over the filling before rolling.
- Lightened-Up Version: Use reduced-fat cream cheese and slightly reduce the sugar in the filling for a softer, less sweet cream cheese pumpkin roll.
- Chocolate Drizzle Pumpkin Roll: Drizzle melted dark or white chocolate over the chilled roll for a bakery-style finish.
- Gingerbread Pumpkin Roll: Add 1–2 teaspoons of molasses and extra ginger to the batter for a deeper, holiday dessert roll flavor.
- Gluten-Free Pumpkin Roll: Use a high-quality 1:1 gluten-free flour blend; just be gentle when rolling, as the cake can be a bit more delicate.
Storage & Reheating
Refrigerator:
- Store the finished pumpkin cake roll tightly wrapped in plastic wrap, then in an airtight container.
- Keeps well for 3–4 days in the fridge.
- Slice as needed to keep it from drying out.
Freezer:
- For longer storage, wrap the roll in plastic and then foil, or place it in a freezer-safe bag.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving. The texture holds up beautifully.
Make-Ahead Tips:
- You can bake and roll the cake (in the towel) one day, then fill and roll it the next.
- For holidays, I often make this homemade pumpkin roll a full day ahead; the flavors settle and the slices cut more cleanly.
No reheating is needed—this is best served chilled or just slightly cool.
Notes
- If you’re worried about cracking, remember two things: roll the cake while it’s warm, and don’t overbake. Even if it cracks a little, powdered sugar and those pretty swirls will distract everyone.
- A thin, non-fuzzy towel is key. A thick terry cloth towel can leave lint or impressions on the cake.
- If your kitchen runs warm, chill the filling before spreading so it doesn’t slide around on the cake.
- Want a stronger spice flavor? Add an extra 1/2 teaspoon cinnamon or a little more nutmeg. Taste the batter (before the eggs go in, if you’re cautious) or simply trust your nose—if it smells like fall, you’re on track.
- For cleaner cuts, use a serrated knife and gentle sawing motion, rather than pressing straight down.
- I like to place parchment under the roll while I dust with powdered sugar so cleanup is easy—learned that after cleaning sugar off every corner of my kitchen one Thanksgiving.
FAQs
1. Why did my pumpkin roll crack?
Usually it’s from overbaking or not rolling the cake while it’s still warm. Even if it cracks, you can still roll it, chill it, and cover small cracks with powdered sugar.
2. Can I make this Pumpkin Roll Recipe without a jelly roll pan?
Yes, you can use a rimmed baking sheet close to 10×15 inches. If it’s a bit bigger, the cake will be slightly thinner and may bake a minute or two faster, so watch it closely.
3. Can I use fresh pumpkin instead of canned?
You can, but make sure it’s well-cooked and very well drained. Fresh pumpkin can be wetter, which may change the texture of the pumpkin cake roll.
4. How sweet is the cream cheese filling?
It’s lightly sweet and tangy, not sugary like frosting. If you love things sweeter, you can add 1–2 extra tablespoons of powdered sugar.
5. Can I make this pumpkin spice roll ahead for Thanksgiving?
Absolutely. Make it 1–2 days in advance, keep it well wrapped in the fridge, and slice it just before serving. It’s a perfect make-ahead holiday dessert roll.
6. What if I don’t have pumpkin pie spice?
Use the DIY blend in the ingredients section, or use mostly cinnamon with a pinch of ginger and nutmeg. It’ll still taste wonderful.
7. Do I have to use full-fat cream cheese?
You don’t have to, but full-fat gives the creamiest filling that holds its shape well. Reduced-fat works, but the texture will be a bit softer.
8. Can I add chocolate chips to this homemade pumpkin roll?
Yes, fold mini chocolate chips into the batter or sprinkle them over the filling for a fun twist on the classic cream cheese pumpkin roll.
Conclusion
This Pumpkin Roll Recipe brings together everything we love about fall—pumpkin, warm spices, and cozy gatherings—wrapped into one pretty, swirled dessert. It’s simple, make-ahead friendly, and just special enough to sit proudly next to any holiday pie.
Give this rolled pumpkin cake a try the next time you’re craving a fall dessert recipe that feels both nostalgic and impressive. When you do, let me know how it turned out, what variations you tried, and which slice disappeared first—and if you’re in a baking mood, check out my other seasonal treats on the blog for even more cozy inspiration.
Pumpkin Roll
Ingredients
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree 100% pure pumpkin, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice store-bought or homemade
- 1/4 cup powdered sugar for dusting the towel and rolling
- 8 ounces cream cheese softened, full-fat for best texture
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- salt pinch, to balance sweetness in filling
- 1/2 cup pecans or walnuts finely chopped, optional, sprinkle over batter before baking
- extra pumpkin pie spice or cinnamon optional, for dusting the top
- orange zest optional, a little in the filling for brighter flavor
- 2 teaspoons ground cinnamon for DIY pumpkin pie spice, optional
- 1/2 teaspoon ground ginger for DIY pumpkin pie spice, optional
- 1/2 teaspoon ground nutmeg for DIY pumpkin pie spice, optional
- 1/4 teaspoon ground cloves for DIY pumpkin pie spice, optional
Instructions
- Line a 10x15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper, leaving a little overhang on the short sides to help lift the cake later. Lightly grease the parchment with nonstick spray. Lay out a clean, thin kitchen towel (flour sack style) and dust it generously with powdered sugar so the cake won’t stick when rolled.1/4 cup powdered sugar
- Preheat the oven to 375°F (190°C). While it heats, gather all your ingredients, as the batter comes together quickly.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs and granulated sugar together on medium-high speed for 3–4 minutes, until the mixture is thick, pale, and slightly foamy. This helps create a soft, flexible sponge.3 large eggs, 1 cup granulated sugar
- Beat in the pumpkin puree and vanilla extract until smooth. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully combined.2/3 cup canned pumpkin puree, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and pumpkin pie spice until the spices and leaveners are evenly distributed.3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 tablespoon pumpkin pie spice
- Gently fold the dry mixture into the pumpkin mixture using a spatula, just until no dry streaks remain. Do not overmix; the batter should be pourable but not thin.
- Pour the batter into the prepared pan and spread it into an even layer with an offset spatula or the back of a spoon. If using nuts, sprinkle them evenly over the top. Bake for 11–14 minutes, or until the cake springs back lightly when touched in the center and just begins to pull away from the edges of the pan.1/2 cup pecans or walnuts
- Immediately after removing the cake from the oven, run a knife around the edges if needed. Carefully invert the cake onto the prepared, sugar-dusted towel. Peel off the parchment paper. Starting at a short end, roll the warm cake up in the towel into a snug log. Place seam side down on a wire rack and let cool completely, 1–2 hours.1/4 cup powdered sugar
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat until light and fluffy. If the filling seems too soft, chill it for 10–15 minutes before spreading.8 ounces cream cheese, 4 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, salt
- Once the cake is completely cool, gently unroll it. Don’t worry if there are a few small cracks. Spread the cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border around the edges so the filling doesn’t squish out. If using, sprinkle a little orange zest over the filling.orange zest
- Re-roll the cake (without the towel), starting from the same short end, rolling as tightly as you can without forcing out the filling. Wrap the pumpkin roll in plastic wrap, then optionally in foil for extra protection. Refrigerate for at least 2 hours or overnight to set and make slicing easier.
- When ready to serve, unwrap the pumpkin roll and place it on a serving platter. Dust the top with powdered sugar and/or a light sprinkle of pumpkin pie spice or cinnamon. Using a sharp serrated knife, slice into 1/2- to 3/4-inch slices, wiping the knife between cuts for the cleanest swirls.1/4 cup powdered sugar, extra pumpkin pie spice or cinnamon
