You know that cozy dessert that always disappears before you even get a slice? This is it. My Pumpkin Roll is soft, spiced, and oh-so-moist, filled with luscious cream cheese frosting and rolled up into a picture-perfect swirl. It tastes like autumn in every bite — warm, comforting, and just the right amount of sweet.
Perfect for Thanksgiving tables, Friendsgiving potlucks, fall brunches, or anytime you want to impress with something that looks fancy but is secretly easy.
If you loved my Maple Pecan Cheesecake Bars or Apple Cider Donut Cake, this one belongs in your recipe box, too. 🍂
✅ Quick Tip:
✔️ Roll the pumpkin cake while it’s still warm (with the parchment paper inside) to prevent cracking. Let it cool completely before unrolling and filling.
🎃 Pumpkin Roll Recipe
Ingredients
For the pumpkin sponge:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- Powdered sugar (for dusting towel & finished roll)
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
1️⃣ Prep the pan & oven:
Preheat to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar.
2️⃣ Make the pumpkin sponge:
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree. Gently fold in dry ingredients just until combined.
3️⃣ Bake:
Pour batter into prepared pan and smooth evenly. Bake 12–14 minutes, until the cake springs back when lightly touched.
4️⃣ Roll it up:
Immediately invert warm cake onto the sugared towel. Peel off parchment. Starting at the short end, roll the cake up with the towel inside. Cool completely.
5️⃣ Make the filling:
Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
6️⃣ Assemble:
Carefully unroll the cooled cake. Spread filling evenly over the surface. Roll it back up (without towel). Wrap in plastic wrap and chill at least 1 hour.
7️⃣ Serve:
Dust with more powdered sugar, slice, and watch it disappear.
🥄 Serving Tips:
- Garnish with sugared cranberries or a dusting of cinnamon for extra flair.
- Slice and arrange on a white platter with fall leaves & candles for Thanksgiving.
- Wrap individual slices in parchment and tie with twine for a sweet edible gift.
🌰 Creative Variations:
- Add chopped toasted pecans or walnuts to the filling.
- Make it chocolate: swap 2 tbsp flour for cocoa powder.
- Use maple extract in the filling for a maple-cream twist.
😬 Troubleshooting:
- Cracks in the roll? Don’t worry — dust with powdered sugar and call it “rustic.”
- Filling too runny? Chill for 15–20 minutes before spreading.
- Cake sticks? Be generous with powdered sugar on the towel.
Pumpkin Roll
Ingredients
For the pumpkin sponge:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- Powdered sugar for dusting towel & finished roll
For the cream cheese filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
1️⃣ Prep the pan & oven:
- Preheat to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar.
2️⃣ Make the pumpkin sponge:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree. Gently fold in dry ingredients just until combined.
3️⃣ Bake:
- Pour batter into prepared pan and smooth evenly. Bake 12–14 minutes, until the cake springs back when lightly touched.
4️⃣ Roll it up:
- Immediately invert warm cake onto the sugared towel. Peel off parchment. Starting at the short end, roll the cake up with the towel inside. Cool completely.
5️⃣ Make the filling:
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
6️⃣ Assemble:
- Carefully unroll the cooled cake. Spread filling evenly over the surface. Roll it back up (without towel). Wrap in plastic wrap and chill at least 1 hour.
7️⃣ Serve:
- Dust with more powdered sugar, slice, and watch it disappear.
Notes
- Make ahead: This actually tastes better the next day!
- No jelly roll pan? Use a rimmed baking sheet, but adjust baking time slightly.
- Use room temp ingredients for a smooth filling.
🪄 Storage:
- Keep in the fridge, tightly wrapped, for up to 4 days.
- Freeze (whole or sliced) for up to 2 months. Thaw in fridge overnight.
💬 If you make this Pumpkin Roll, tag me on Pinterest or Instagram — I’d love to see your gorgeous swirls!
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