Name: Pumpkin Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 3 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin puree; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus extra for dusting; 8 oz cream cheese, softened; 4 tablespoons unsalted butter, softened

Hey y’all! Fall baking season is here, and nothing says cozy autumn comfort quite like a homemade Pumpkin Roll. With its spongy, spiced pumpkin cake rolled tight around a silky cream cheese filling, this classic treat is as beautiful as it is delicious—perfect for dessert tables, family gatherings, or just a sweet snack with coffee. Let’s get cooking!

Why You’ll Love This Pumpkin Roll

Moist, tender pumpkin cake with just the right balance of warming spices.
Sweet, creamy filling that perfectly complements the earthy pumpkin flavor.
Impressive and beautiful, yet easy to make at home.
Perfect make-ahead dessert for parties, potlucks, or holiday celebrations.
Freezer-friendly for enjoying anytime!

Ingredients for Pumpkin Roll

For the Pumpkin Cake:
3/4 cup (95g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (200g) granulated sugar
2/3 cup (155g) canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
For the Cream Cheese Filling:
8 oz (225g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
6 tablespoons (85g) unsalted butter, softened
1 teaspoon pure vanilla extract

Directions for Making the Ultimate Pumpkin Roll

Step 1: Prepare for Baking

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment.

Step 2: Mix the Pumpkin Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, beat the eggs and granulated sugar until thick and pale (about 3-4 minutes using an electric mixer). Stir in the pumpkin puree and vanilla extract. Gently fold the dry ingredients into the wet mixture until just combined.

Step 3: Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.

Step 4: Roll the Cake

While the cake is still hot, carefully lift it out of the pan using the parchment overhang. Place it face-down on a clean kitchen towel dusted heavily with powdered sugar. Carefully peel off the parchment paper. Starting from a short edge, roll up the cake and towel together. Set aside to cool completely, seam side down.

Step 5: Make the Cream Cheese Filling

Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 6: Fill and Roll

Gently unroll the cooled cake. Spread the filling evenly over the cake, all the way to the edges. Re-roll the cake (without the towel) tightly. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

Step 7: Serve

Dust with more powdered sugar if desired. Slice and enjoy!

Notes for Pumpkin Roll Success

Be sure to roll the cake while it’s still hot to avoid cracking. Check out more cake rolling tips here.
Sift the powdered sugar for the filling to keep it lump-free for a smoother, creamier texture.
If your kitchen is warm, briefly chill the filling before spreading it on the cake.

Pumpkin Roll Variations

Chocolate Chip Pumpkin Roll: Sprinkle mini chocolate chips over the filling before rolling.
Nutty Pumpkin Roll: Add 1/2 cup finely chopped toasted pecans inside for crunch.
Maple Cream Cheese Filling: Replace half the powdered sugar with maple syrup for a delicious maple twist.

Required Equipment for Pumpkin Roll

10×15-inch jelly roll pan
Electric mixer
Mixing bowls
Whisk and spatula
Parchment paper and clean kitchen towel
Plastic wrap

Pumpkin Roll Storage Instructions

Wrap the Pumpkin Roll tightly in plastic wrap and refrigerate for up to 5 days.
For longer storage, freeze the roll (un-sliced) wrapped in plastic and foil. Thaw overnight in the fridge.

Pumpkin Roll Serving Recommendations

Serve chilled with a dusting of powdered sugar and a mug of pumpkin spice latte.
Add a scoop of vanilla ice cream for a decadent dessert plate.
Pair with mulled cider or black tea for a comforting fall snack.

Pumpkin Roll Pro Tips

Let the cake cool completely in its rolled form, so it “remembers” the shape for crack-free filling. Learn more about making cake rolls here.
Don’t overbake or the cake may dry out and crack—keep an eye and remove as soon as the center springs back.
Use a sharp, serrated knife to slice for picture-perfect swirls.

Pumpkin Roll FAQ

Can I make the pumpkin roll ahead of time?
Yes, you can make it up to two days ahead and chill until serving, or freeze it for up to 2-3 months.
My pumpkin roll cracked! What did I do wrong?
Cracks happen if the cake cools too much before rolling—make sure to roll it immediately after baking.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make a smooth puree and strain excess water for the best texture. For more on using fresh pumpkin, check out this pumpkin puree guide.

Prep time: 20 minutes
Bake time: 15 minutes
Total time: 1 hour 35 minutes (including cooling and chilling)

Pumpkin Roll

Why You’ll Love This Pumpkin Roll

Ingredients for Pumpkin Roll