This isn’t just any dessert—this pumpkin roll is the showstopper your fall table has been waiting for. If you’ve ever tasted a store-bought version and thought, “This is fine, but I bet I could do better,”—you’re absolutely right. This recipe combines that soft, spiced sponge cake with a smooth, tangy cream cheese filling, all rolled into one stunning swirl of deliciousness. It’s not only surprisingly simple to make but also ridiculously satisfying to slice, serve, and devour.
Whether you’re prepping for a Thanksgiving gathering, a cozy fall brunch, or just need an excuse to use up that can of pumpkin puree, this homemade pumpkin roll checks all the boxes.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick to prepare – The batter comes together fast and bakes in under 20 minutes
- Simple pantry ingredients – You likely already have most of what you need
- Perfect for holidays – A must-have treat for Thanksgiving or Friendsgiving
- Crowd-pleaser – Everyone’s impressed when that swirl is revealed
- Unbelievably soft and moist – Thanks to the pumpkin puree and proper technique
Unlike other pumpkin rolls that can crack or dry out, this version uses a clever rolling method while warm and cools in a sugared towel for that perfect texture and form. It’s comfort food with a visual wow factor—every slice brings warmth and nostalgia.
Ingredients Needed
Let’s break this down for clarity. Here’s everything you’ll need to bring this pumpkin roll to life.
For the Pumpkin Cake Roll:
- ¾ cup (94g) all-purpose flour – sifted, leveled
- 1 teaspoon baking powder – for a light rise
- ½ teaspoon baking soda – adds lift and balances acidity
- 1½ teaspoons ground cinnamon – for classic fall warmth
- 1 teaspoon pumpkin pie spice – store-bought or homemade
- ¼ teaspoon salt – enhances all the flavors
- 3 large eggs – room temperature, for stability and richness
- ⅔ cup (150g) canned pumpkin puree – not pumpkin pie filling!
- ½ cup (100g) light or dark brown sugar – adds moisture and depth
- ½ cup (100g) granulated sugar – for structure and sweetness
- 1 teaspoon pure vanilla extract – enhances flavor
For Rolling:
- ¾ cup (90g) confectioners’ sugar – to coat the towel and prevent sticking
For the Cream Cheese Filling:
- 6 ounces (170g) full-fat brick cream cheese – softened to room temp
- ¼ cup (56g) unsalted butter – also softened for a smooth blend
- 1½ cups (180g) confectioners’ sugar – sifted if lumpy
- 1 teaspoon pure vanilla extract – to tie the sweetness together
How to Make Pumpkin Roll Recipe
1. Prep the Pan & Oven
Preheat your oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick spray or butter, then line it with parchment paper. Spray the parchment too. This double-layered nonstick setup ensures your cake releases cleanly.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set this aside—it’s your flavor-packed dry base.
3. Mix Wet Ingredients
In a separate medium bowl, combine the eggs, pumpkin puree, both sugars, and vanilla. Whisk until smooth and uniform.
4. Combine Wet & Dry
Gently whisk the wet mixture into the dry ingredients until just combined—don’t overmix or you’ll risk a tough sponge.
5. Bake the Cake
Pour the batter into your prepared pan and spread it evenly, reaching every corner. Tap the pan gently on the counter to eliminate air bubbles.
Bake for 17–18 minutes or until the cake springs back when touched lightly. Don’t walk away—timing is key.
6. Roll While Warm
While it bakes, lay out a clean kitchen towel and dust it evenly with ¾ cup confectioners’ sugar.
Once the cake is out of the oven, immediately invert it onto the towel. Peel off the parchment, and carefully roll it (starting from the short end) with the towel inside. This step prevents cracks later.
7. Cool Completely
Let the cake cool rolled up—either at room temp or pop it in the fridge for 1–2 hours to speed things up.
8. Make the Frosting
Beat cream cheese on high for 1 minute until smooth. Add butter and beat until combined. Add confectioners’ sugar and vanilla, mixing until creamy and fluffy.
9. Fill and Roll Again
Gently unroll the cake, then spread the frosting evenly over the surface, leaving a small border. Roll it back up (this time without the towel), nice and tight.
10. Chill Before Serving
Loosely wrap the pumpkin roll in plastic wrap and refrigerate for at least 20 minutes to set. Dust with extra confectioners’ sugar before slicing, if desired.
Looking for inspiration? Try our easy carrot cake roll for another swirled delight: Check out our Pumpkin Cheesecake Muffins.
Serving and Storage Tips
Serving Suggestions
- Dust with extra powdered sugar just before serving
- Slice with a sharp knife for clean, crisp swirls
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream
Storage Tips
- Fridge: Store tightly wrapped in plastic or an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months. Wrap tightly in plastic wrap and then foil
- To Serve from Frozen: Thaw overnight in the fridge before slicing
Don’t miss our pumpkin pie overnight oats for a breakfast-friendly twist: Baked Apple Cider Donuts.
Helpful Notes
- No pumpkin pie spice? Mix ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + pinch of cloves
- Pan size matters: A jelly roll pan (10×15”) ensures the right cake thickness
- Avoid cracks: Always roll the cake while it’s hot and keep it wrapped while cooling
- Softer filling: For an extra soft frosting, add 1 tablespoon of heavy cream
- Too sweet? Cut the confectioners’ sugar in the filling by ¼ cup for a less sweet version
Discover great ideas like our maple pecan cinnamon rolls too: Discover Pumpkin Crumb Cake Muffins Recipe.
Pumpkin Roll
Ingredients
Method
- Preheat oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick spray and line with parchment. Spray parchment too.
- Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, mix eggs, pumpkin puree, both sugars, and vanilla until smooth.
- Gently combine wet and dry mixtures until just blended. Don’t overmix.
- Spread batter in pan evenly. Tap to remove air bubbles. Bake 17–18 minutes until the cake springs back when lightly touched.
- Dust a kitchen towel with confectioners’ sugar. Immediately invert baked cake onto it, peel off parchment, and roll up (with towel) from short end.
- Cool rolled cake completely—at room temperature or in the fridge for 1–2 hours.
- Beat cream cheese until smooth, add butter, then mix in confectioners’ sugar and vanilla. Blend until creamy and fluffy.
- Carefully unroll cake. Spread filling evenly, leaving a small border. Roll back up tightly (without towel).
- Wrap in plastic and chill at least 20 minutes before serving. Dust with more sugar if desired.
Notes
Conclusion
This homemade pumpkin roll is the ultimate fall dessert—it’s moist, swirled with tangy cream cheese, and 100% worth every step. With basic pantry ingredients and simple techniques, you’ll master a recipe that impresses every time.
If you’ve made this pumpkin roll, leave a comment and a star rating below. We’d love to hear what variations or tricks you tried!
Feel free to share your masterpiece on Pinterest, Facebook, or wherever you share your bakes.
What’s your favorite fall dessert? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not watery. Drain excess moisture using cheesecloth for best results.
How do I prevent my pumpkin roll from cracking?
Roll it up while it’s still hot and let it cool completely in that shape. This trains the cake to hold its rolled form.
Is this recipe gluten-free friendly?
It can be! Use a 1:1 gluten-free baking flour and double-check all labels on your ingredients.
Can I freeze the pumpkin roll?
Absolutely. Wrap it tightly in plastic, then foil. Freeze for up to 3 months and thaw in the fridge overnight.
Why is my cake sticky after unrolling?
If your kitchen towel wasn’t coated with enough sugar, the cake may absorb moisture. Add more next time or try a silicone baking mat.