There’s something about a Pumpkin Roll that screams fall comfort. Soft, spongy cake, rolled up with a dreamy cream cheese filling, dusted with powdered sugar—it’s like autumn in dessert form. This roll is one of those treats that always makes an impression, whether you’re serving it at a Thanksgiving feast, a fall picnic, or just because you’re craving something cozy and indulgent. Trust me, once you make this easy Pumpkin Roll, it’ll become your go-to for fall baking.
I first tried my hand at making a pumpkin roll during a weekend baking spree. I was nervous—it sounded complicated. But the truth? It’s actually so much easier than it seems, and the results are always worth the effort. The cake itself is light, moist, and full of warm spices, while the cream cheese filling is smooth and just the right balance of tangy and sweet. It looks fancy, but it’s totally approachable. The kind of dessert that makes you look like a pro in the kitchen without breaking a sweat.
Why You’ll Love This Recipe
- Perfect for fall – It’s packed with cozy pumpkin and cinnamon flavors.
- Impressive presentation – A roll cake that looks fancy but is surprisingly simple to make.
- Cream cheese filling – Smooth, tangy, and sweet. It’s the perfect complement to the spiced pumpkin cake.
- Make-ahead – It actually tastes better the next day after the flavors have had time to meld.
- Crowd-pleasing – Ideal for holidays or family gatherings, and guaranteed to be a hit.
- Versatile – You can add nuts or even chocolate chips to the filling or cake if you like.
Ingredients You’ll Need
- Pumpkin puree – Make sure it’s pure pumpkin (not pumpkin pie filling). This is the star of the cake, giving it moisture and flavor.
- Eggs – You’ll need 3 large eggs to make the cake light and fluffy.
- Granulated sugar – Sweetens the cake, balancing out the spices.
- All-purpose flour – The base of your cake.
- Baking powder – Gives the cake a little lift.
- Ground cinnamon – The warm, cozy spice that makes this cake perfect for fall.
- Salt – A pinch to balance out the sweetness.
- Vanilla extract – For flavor depth.
- Powdered sugar – For the filling and to dust the top of the roll.
- Cream cheese – The base of the filling. Make sure it’s softened for smooth mixing.
- Unsalted butter – Adds richness to the filling.
- Heavy cream or milk – For smoothness in the filling.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan with butter or cooking spray, and then line it with parchment paper. Grease the parchment paper as well to ensure easy removal later.
Step 2: Mix the pumpkin cake batter
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar until smooth and light, about 2 minutes. Add the pumpkin puree and vanilla extract, mixing until fully incorporated.
Step 3: Combine and bake
Add the dry ingredients to the wet ingredients in batches, mixing gently to combine. Pour the batter into the prepared jelly roll pan, spreading it evenly into all corners. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Step 4: Roll the cake
While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Carefully peel off the parchment paper, then start rolling the cake tightly in the towel, starting from one short edge. Let it cool completely in the towel, which helps maintain its shape.
Step 5: Make the cream cheese filling
While the cake cools, beat the softened cream cheese, butter, powdered sugar, and heavy cream (or milk) together in a medium bowl until smooth and creamy. Taste and adjust sweetness if needed.
Step 6: Unroll, fill, and re-roll
Once the cake is fully cooled (this is key to prevent melting the filling), gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully roll the cake back up, this time without the towel. If it cracks a little, no worries—that’s part of its charm!
Step 7: Chill and serve
Wrap the pumpkin roll in plastic wrap and chill in the fridge for at least 1 hour to let the flavors set and the cake firm up. Before serving, dust with powdered sugar for a beautiful finish.
Helpful Tips
- Chill the cake completely – The key to getting the perfect slice is to let the pumpkin roll cool all the way down before unrolling and adding the filling.
- Use a clean towel – Make sure to use a clean, lint-free kitchen towel to roll the cake in. The powdered sugar helps keep it from sticking.
- Avoid cracks – If your cake cracks a little while rolling, just embrace it! It’ll still taste amazing, and a few cracks make it look homemade and rustic.
- Freeze it for later – Pumpkin roll freezes well! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Add-ins – If you want a little extra crunch, add some chopped nuts (like walnuts or pecans) into the filling. You can even sprinkle them on top before rolling it up.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! This cake actually tastes better the day after it’s made as the flavors have more time to meld. It can be made 1–2 days ahead and stored in the fridge.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced. Stick with pure pumpkin puree for the best results.
What if I don’t have a jelly roll pan?
You can use any rimmed baking sheet that’s close to the size—just make sure the cake layer is evenly spread, and adjust baking time if necessary.
How do I store leftovers?
Store any leftovers in the fridge, wrapped tightly in plastic wrap or foil. It will keep for about 4-5 days.
Can I make this gluten-free?
Yes! You can substitute a gluten-free all-purpose flour blend in place of the regular flour.
Pumpkin roll is one of those desserts that takes a little time and love to make but delivers so much in terms of flavor and presentation. It’s a true showstopper with its delicate, spiced cake and creamy filling, and I promise you, it’s not nearly as complicated as it looks.
Give this pumpkin roll a try, and let me know how it turns out! It’s always a hit in my house, and I’m sure it will be in yours too!
Classic Pumpkin Roll
Ingredients
- For the Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon lemon juice
- ¼ cup powdered sugar for dusting
- Tastes Better From Scratch
- +8
- The Gracious Wife
- +8
- Food Network
- +8
- For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan, then line it with parchment paper.
- Allrecipes
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar on high speed for about 4 minutes until thick and pale. Add the pumpkin puree and lemon juice, mixing until combined.
- The Gracious Wife
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when touched.
- Sally’s Baking Addiction
- Roll the Cake: While the cake is baking, lay a clean kitchen towel flat on the counter and sprinkle it generously with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together into a log shape. Allow it to cool completely on a wire rack.
- Prepare the Filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Roll: Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Re-roll the Cake: Gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before serving, dust the top of the pumpkin roll with powdered sugar. Slice into 1-inch pieces and enjoy!
Notes
- Ensure the cake is completely cooled before spreading the filling to prevent melting.
- For added flavor, you can mix chopped nuts, such as walnuts or pecans, into the cream cheese filling.
- This pumpkin roll can be made ahead and stored in the refrigerator for up to 3 days.
