Pumpkin Roll

Pumpkin Roll

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Pumpkin roll is more than just a dessert—it’s a fall tradition. This spiced sponge cake wrapped around a creamy, tangy filling brings warmth to the table with every slice. Whether you’re preparing for a holiday dinner or simply craving something seasonal, this pumpkin roll recipe delivers bakery-worthy results right from your home kitchen. With comforting flavors like cinnamon, nutmeg, and rich cream cheese, this dessert is a festive showstopper that’s surprisingly easy to master.

Table of Contents

Why You’ll Love This Recipe

Pumpkin Roll
  • Looks impressive, tastes amazing – That swirl speaks for itself.
  • Perfect for fall & holidays – Think Thanksgiving, Halloween, or any cozy day in.
  • Simple ingredients – No fancy tools or rare ingredients.
  • Great for make-ahead – Chill, slice, serve when ready.
  • Customizable – Add nuts, swap fillings, or try chocolate variations.

Whether it’s your first roll or your fiftieth, this recipe guarantees a delicious outcome.

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 (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar (for dusting towel)

Filling

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

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Beat wet ingredients: In a separate large bowl, beat eggs and sugar until light and fluffy (2–3 minutes). Add pumpkin puree and vanilla. Mix until smooth.
  4. Combine mixtures: Gently fold dry ingredients into the wet mixture until just combined. Don’t overmix.
  5. Bake: Pour batter into the prepared pan and spread evenly. Bake for 13–15 minutes until the cake springs back when touched.
  6. Roll the cake: While warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Starting at the short end, roll the cake with the towel inside. Let cool completely seam-side down.
  7. Make the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy.
  8. Fill and re-roll: Gently unroll the cake. Spread the filling evenly. Roll it back up (without the towel) and wrap tightly in plastic.
  9. Chill & serve: Refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes + chilling
  • Servings: 10 slices

Nutrition Facts (Per Serving)

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

Tips & Variations

Pro Tips:

  • Roll the cake while still warm to avoid cracks.
  • Use a thin, lint-free towel dusted heavily with powdered sugar.
  • Chill before slicing for cleaner cuts.
  • Wipe your knife between slices.

Variations:

  • Chocolate Pumpkin Roll: Replace ¼ cup flour with cocoa powder.
  • Nutty Twist: Add ½ cup finely chopped pecans or walnuts to the batter.
  • Maple Cream Cheese Filling: Replace some powdered sugar with maple syrup.
Pumpkin Roll

Pumpkin Roll

This festive pumpkin roll features a light, spiced sponge cake filled with tangy cream cheese frosting. An easy, elegant dessert for fall and holiday tables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 270 kcal

Equipment

  • – 15×10 jelly roll pan
  • Mixing bowls
  • Electric mixer
  • Parchment paper
  • – Clean kitchen towel
  • Spatula

Ingredients
  

  • #### Cake
  • – ¾ cup all-purpose flour
  • – 1 tsp baking powder
  • – ½ tsp baking soda
  • – 1 tsp cinnamon
  • – ½ tsp nutmeg
  • – ¼ tsp salt
  • – 3 large eggs
  • – 1 cup sugar
  • – ⅔ cup pumpkin puree
  • – 1 tsp vanilla extract
  • – ¼ cup powdered sugar for towel
  • #### Filling
  • – 8 oz cream cheese
  • – 4 tbsp butter
  • – 1 cup powdered sugar
  • – 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375°F and line a jelly roll pan with parchment paper.
  • Mix dry ingredients in one bowl.
  • Beat eggs and sugar until fluffy. Add pumpkin and vanilla.
  • Fold in dry ingredients. Spread batter into the pan.
  • Bake 13–15 min. Roll warm cake in towel with powdered sugar. Cool.
  • Beat cream cheese, butter, sugar, and vanilla until fluffy.
  • Unroll cake, spread filling, re-roll, wrap in plastic.
  • Chill 1 hour, dust with sugar, slice, and serve.

Notes

– Roll cake while warm to avoid cracking.
– Chill before slicing for clean edges.
– Can be frozen for up to 2 months.
Keyword Pumpkin Roll

FAQs

Can I use fresh pumpkin?
Yes! Roast, puree, and drain fresh pumpkin before using.

Why did my roll crack?
It likely cooled too much before rolling. Roll while it’s still warm.

Can I freeze this?
Absolutely. Wrap tightly in plastic and foil. Freeze up to 2 months.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

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

Conclusion

Pumpkin roll is one of those desserts that checks all the boxes—beautiful, flavorful, and surprisingly easy to make. With its spiced cake and creamy filling, it’s bound to become a favorite at your table. Whether you’re a seasoned baker or just getting started, this pumpkin roll will impress without the stress. Don’t be surprised if it disappears before your eyes!

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