Pumpkin Roll

Why You’ll Love This Recipe

Pumpkin Roll has the perfect combination of texture and taste: a soft, spiced cake with a creamy, slightly tangy filling. It looks elegant but is made with basic ingredients and simple techniques. It’s ideal for Thanksgiving, potlucks, or whenever you’re craving a festive, make-ahead treat that everyone will rave about.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin sponge cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Eggs
• Granulated sugar
• Canned pumpkin purée (not pumpkin pie filling)
• Vanilla extract

For the cream cheese filling:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract

Optional: powdered sugar for dusting the outside

Directions

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment as well.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat eggs, granulated sugar, pumpkin purée, and vanilla until smooth.
4. Gradually stir in the dry ingredients until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 13–15 minutes or until the top springs back when touched lightly.
7. While the cake is baking, lay a clean kitchen towel flat and dust generously with powdered sugar.
8. Immediately after removing the cake from the oven, carefully invert it onto the sugared towel. Peel off the parchment paper.
9. Starting at the short end, gently roll the cake and towel together into a log. Let it cool completely while rolled.
10. While cooling, prepare the filling by beating cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
11. Once the cake is fully cool, unroll it carefully and spread the filling evenly over the surface.
12. Re-roll the cake (without the towel), then wrap tightly in plastic wrap and refrigerate for at least 1 hour.
13. Before serving, dust with powdered sugar and slice.

Servings and timing

This recipe makes about 10–12 slices.
Prep time: 20 minutes
Bake time: 13–15 minutes
Chill time: 1 hour
Total time: 1 hour 40 minutes

Variations

• Nutty: Add finely chopped pecans or walnuts to the filling or sprinkle on top before baking.
• Maple Filling: Swap some powdered sugar for maple syrup in the filling for a fall-inspired twist.
• Chocolate Version: Use cocoa powder in the sponge for a pumpkin-chocolate combo.
• Spice Boost: Add cloves or allspice for a deeper spice flavor.
• Mini Rolls: Bake in smaller pans and cut into smaller portions for mini pumpkin rolls.

Storage/Reheating

Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 4 days.
Freeze (before or after slicing) by wrapping in plastic wrap and foil, then store for up to 2 months.
Thaw in the fridge overnight before serving.
No reheating needed—this dessert is served chilled or at room temperature.

FAQs

Can I make pumpkin roll ahead of time?

Yes! It’s ideal for making a day or two ahead. Store it in the fridge until ready to serve.

Why did my pumpkin roll crack?

Cracking can happen if the cake cools too much before rolling. Roll it while it’s still warm and pliable.

Can I freeze pumpkin roll?

Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

What’s the best way to roll the cake?

Use a clean kitchen towel dusted with powdered sugar, and roll gently while the cake is still warm.

Can I use fresh pumpkin purée?

Yes, just be sure it’s well-drained and smooth. Avoid using pumpkin pie filling.

How long should the cake cool before unrolling?

Let it cool completely—about 1 hour—before unrolling and adding the filling.

Do I need a jelly roll pan?

A 10×15-inch jelly roll pan is ideal for even thickness and easy rolling. Avoid using larger pans which can make the cake too thin.

Can I add flavor to the filling?

Yes, try a touch of lemon zest, maple extract, or cinnamon for extra flavor.

How do I keep the filling from oozing out?

Don’t overfill, and be sure the cake is completely cool before spreading the filling.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

Conclusion

Pumpkin Roll is a festive, beautiful, and irresistibly delicious dessert that brings the flavors of fall to life. With its tender spiced cake and luscious cream cheese filling, it’s the kind of treat that turns simple ingredients into something truly special. Whether you serve it for a holiday gathering or a cozy weekend bake, this classic recipe is always a hit.

Pumpkin Roll

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Pumpkin Roll is a classic fall dessert featuring a tender pumpkin spice sponge cake rolled around a rich cream cheese filling. Beautifully swirled and full of cozy flavor, it’s perfect for holidays and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract
• Powdered sugar (for dusting towel and topping)
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment, and lightly grease the parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat eggs, granulated sugar, pumpkin purée, and vanilla until smooth.
4. Stir in dry ingredients until just combined.
5. Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until cake springs back when touched.
6. While baking, lay out a clean kitchen towel and dust generously with powdered sugar.
7. Immediately after baking, invert the cake onto the towel. Peel off parchment and roll the cake and towel together from the short end. Let cool completely.
8. For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
9. Unroll cooled cake, spread filling evenly, and gently re-roll (without towel).
10. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
11. Dust with powdered sugar and slice to serve.

Notes

• Roll the cake while it’s still warm to avoid cracking.
• Use full-fat cream cheese for a rich filling.
• Can be frozen before or after slicing—wrap tightly for best results.
• Add lemon zest or maple extract to the filling for extra flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 22g
• Sodium: 190mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg