If you’re looking for a delicious fall dessert that’s both impressive and easy to make, a pumpkin roll is a great choice. A pumpkin roll recipe combines moist pumpkin cake with a creamy cream cheese filling, rolled into a beautiful swirl that tastes as good as it looks.
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This treat is perfect for holiday gatherings or cozy nights at home. You’ll love how the warm spices blend with pumpkin to create a dessert that feels fresh yet classic. Whether you’re new to baking or want to try something seasonal, this recipe is simple to follow and yields a tasty, tender cake every time.
Related Recipe: Festive Christmas Gingerbread Roll with Cream Cheese Filling
How to Make a Pumpkin Roll
Making a pumpkin roll involves preparing the cake batter, baking it thinly, and carefully rolling it with a creamy filling. You’ll gather a few simple ingredients, then follow clear steps to bake, cool, and fill the cake without cracking it.
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Pumpkin Roll Recipe
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
Powdered sugar (for rolling and finishing)
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the paper to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Related Recipe: Easy Pumpkin Scones Recipe for Thanksgiving Brunch
In a large mixing bowl, beat the eggs and sugar together until thick and pale. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually fold in the dry ingredients until just combined — don’t overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for about 13–15 minutes, or until the cake springs back lightly when touched in the center.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the towel. Gently peel off the parchment paper. Starting at the short end, roll the warm cake up in the towel. Let it cool completely on a wire rack.
While the cake cools, make the filling. Beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake (without the towel this time).
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to set. Before serving, dust with powdered sugar and slice into thick, beautiful spirals.
Tips for Rolling and Filling
Rolling the cake while it’s warm prevents cracks. Use the towel to help keep the roll tight but gentle. When adding cream cheese filling, spread it evenly but don’t overfill to avoid spillover.
After spreading the filling, roll the cake again without the towel and chill it for at least an hour. This helps the roll keep its shape and makes slicing easier. Use a sharp knife to cut and serve your pumpkin roll neatly.
Pumpkin Roll Variations and Storage
You can change up the flavors to make your pumpkin roll unique. Plus, knowing how to store or freeze it will help keep it fresh and tasty for days or even weeks.
Related Recipe: Pumpkin Chocolate Chip Muffins Recipe
Flavor Variations
Try adding spices like nutmeg, ginger, or cloves to the pumpkin cake for a deeper fall flavor. You can also swap out some pumpkin pie spice for cinnamon alone if you prefer a milder taste.
For the filling, mixing Greek yogurt with cream cheese can give it a lighter texture and a slight tang. If you want a richer filling, add a bit of butter or vanilla extract.
You can dust your finished roll with powdered sugar or even cocoa powder. Another idea is to use colored sugar sprinkles for a fun twist at parties.
Make-Ahead and Freezing Tips
You can make your pumpkin roll a day ahead and keep it wrapped tightly in plastic wrap. Store it in the fridge to keep the cream cheese filling fresh.
To freeze, wrap the uncut pumpkin roll in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight.
Avoid freezing after slicing because individual pieces dry out faster. If you do freeze slices, keep them in an airtight container and eat within 1 month.
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