Pumpkin Roll

Pumpkin roll is the dessert that never goes out of style — especially during the cozy, spice-filled months of fall. This tender spiced sponge cake, rolled around a rich cream cheese filling, is more than just a treat; it’s a seasonal centerpiece. The beautiful swirl makes it look like you spent hours in the kitchen, but this recipe is surprisingly simple and oh-so-worth it. Whether you’re prepping for Thanksgiving or just craving something sweet with your coffee, this pumpkin roll delivers the perfect balance of warmth, sweetness, and texture.

Why You’ll Love This Recipe

this recipe

• 🍁 Perfect for fall & holidays
• 👩‍🍳 Beginner-friendly technique
• 💸 Budget-conscious ingredients
• ❄️ Make-ahead & freezer-friendly
• 🎁 Show-stopping swirl presentation
• 🥰 Deliciously spiced & creamy

From bake sales to family dinners, this dessert wins hearts wherever it goes.

Ingredients

For the Cake:

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree (not pie filling)
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

For Assembly:

• ¼ cup powdered sugar (for towel dusting)
• Extra powdered sugar (for garnish)
• Parchment paper
• Clean kitchen towel

Instructions

1. Prep the oven and pan
   Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Beat the eggs and sugar
   In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale (about 2–3 minutes). Add the pumpkin puree and vanilla. Mix until smooth.
4. Combine wet and dry
   Fold the dry mixture into the wet ingredients just until combined — don’t overmix.
5. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 13–15 minutes or until the cake springs back when lightly touched.
6. Roll while warm
   Immediately turn the cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment and roll the cake, starting from the short side, with the towel inside. Let it cool completely seam-side down.
7. Make the filling
   In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
8. Assemble the roll
   Carefully unroll the cooled cake. Spread the filling evenly to the edges. Re-roll (this time without the towel) and wrap in plastic wrap.
9. Chill and serve
   Chill the roll for at least 1 hour before slicing. Dust with powdered sugar and serve cold or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 60 minutes
• Total Time: ~1 hour 35 minutes
• Servings: 10 slices

Nutrition Facts (Per Slice)

• Calories: 270
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 37g
• Sugar: 24g
• Protein: 4g
• Cholesterol: 70mg
• Sodium: 180mg
• Fiber: 1g

Note: Nutrition values are approximate.

Tips & Variations

🔪 Pro Tips

• Roll the cake while it’s still warm to avoid cracking.
• Chill before slicing for clean, bakery-style cuts.
• Use parchment paper to prevent sticking.
• Keep your knife clean between slices.

🍫 Variations

• Chocolate Pumpkin Roll: Add 2 tbsp cocoa powder to the sponge.
• Nutty Version: Add chopped pecans or walnuts.
• Maple Spice Filling: Add 1 tbsp maple syrup to the cream cheese mixture.
• Gluten-Free: Swap flour for a gluten-free blend.

Pumpkin Roll

A cozy fall dessert made with spiced pumpkin sponge and a tangy cream cheese swirl. This rolled cake is easy, elegant, and absolutely delicious!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• #### Cake
• – ¾ cup all-purpose flour
• – 1 tsp baking powder
• – ½ tsp baking soda
• – 1 tsp ground cinnamon
• – ½ tsp ground nutmeg
• – ¼ tsp salt
• – 3 large eggs
• – 1 cup granulated sugar
• – ⅔ cup pumpkin puree
• – 1 tsp vanilla extract
• #### Filling
• – 8 oz cream cheese softened
• – 4 tbsp unsalted butter softened
• – 1 cup powdered sugar
• – 1 tsp vanilla extract
• #### Assembly
• – ¼ cup powdered sugar for towel
• – Extra powdered sugar for garnish
• – Parchment paper
• – Kitchen towel thin, lint-free

Equipment

• – Jelly roll pan
• Mixing bowls
• Electric mixer
• Parchment paper
• – Kitchen towel
• – Plastic wrap

Method

 

1. Preheat oven to 375°F. Line jelly roll pan with parchment and lightly grease.
2. Whisk dry ingredients in a bowl.
3. Beat eggs and sugar until thick and pale. Mix in pumpkin and vanilla.
4. Fold dry ingredients into wet.
5. Spread batter into pan and bake 13–15 minutes.
6. Invert cake onto towel dusted with powdered sugar and roll while warm. Let cool.
7. Beat filling ingredients until smooth.
8. Unroll cake, spread filling, re-roll, and wrap in plastic.
9. Chill 1 hour. Dust with powdered sugar and slice.

Notes

– Roll cake while warm to prevent cracking.
– Chill before slicing for clean cuts.
– Store in fridge for up to 3 days or freeze up to 2 months.

FAQs

Q1: Can I use fresh pumpkin?
Yes! Roast and puree your pumpkin, then strain extra moisture.

Q2: Why did my cake crack?
You may have let it cool before rolling. Always roll while it’s warm.

Q3: Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months.

Q4: Can I make this gluten-free?
Yes, just use a 1:1 gluten-free baking blend.

Q5: What if my filling is too runny?
Chill it for 10–15 minutes before spreading.

Q6: How long can I store leftovers?
Up to 3 days in the fridge, wrapped tightly.

Q7: Can I double the recipe?
Yes! Use two pans and roll each cake separately.

Q8: What kind of towel should I use?
A thin, lint-free kitchen towel works best.

Q9: Can I add more spices?
Sure — try cloves, ginger, or cardamom for extra warmth.

Q10: What should I serve this with?
Great with coffee, chai, or even a scoop of vanilla ice cream.

Conclusion

This pumpkin roll is a fall favorite for a reason: it’s rich, flavorful, and absolutely stunning on a plate. With warm spices, a velvety filling, and a classic swirl, this dessert is both comforting and elegant. Whether you’re making it for a holiday gathering or just a sweet fall weekend, it’s guaranteed to impress — and satisfy.