Pumpkin Roll

This pumpkin roll recipe features a soft, spiced pumpkin cake filled with rich cream cheese frosting and rolled into a festive dessert. Perfect for Thanksgiving, Christmas, or fall gatherings, this homemade pumpkin roll is easy to prepare, can be made ahead, and slices beautifully for serving. A classic holiday dessert that combines warm pumpkin spice flavors with a creamy filling.

Ingredients

Cake:

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• ⅔ cup canned pumpkin (or homemade pumpkin purée)
• 1 teaspoon vanilla extract

Filling:

• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus more for dusting

Instructions

1. Prepare the pan:
Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan with nonstick spray. Line with parchment paper, leaving a 1-inch overhang on the long sides to lift the cake out later. Lightly grease the parchment as well.

2. Mix dry ingredients:
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.

3. Mix wet ingredients:
In another bowl, beat the eggs, sugar, pumpkin, and vanilla extract until smooth.

4. Combine:
Stir the dry mixture into the wet mixture just until no streaks of flour remain. Spread the batter evenly in the prepared pan.

5. Bake:
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Watch closely as oven times may vary.

6. Roll the cake:
Immediately lift the hot cake out of the pan using the parchment paper and place it on a heat-safe surface. Starting from a short end, gently roll the cake and parchment together. Place on a wire rack to cool completely.

7. Make the filling:
While the cake cools, beat the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until smooth and fluffy.

8. Fill and re-roll:
Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1-inch border around the edges. Roll the cake back up (without parchment).

9. Chill and serve:
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired.

Tips

• Roll the cake while it’s hot to prevent cracking.
• Let the cake cool completely before adding the filling.
• For a clean swirl, don’t overfill—leave a border when spreading the cream cheese mixture.
• Refrigerate before slicing for neat cuts.

Variations and Substitutions

• Filling twist: Add a pinch of cinnamon or nutmeg to the cream cheese mixture.
• Nut lovers: Sprinkle chopped pecans or walnuts over the batter before baking.
• Lighter version: Use reduced-fat cream cheese.
• Holiday touch: Add a splash of maple syrup or a sprinkle of gingerbread spice.

FAQs

Can I freeze pumpkin roll?
Yes, wrap tightly in plastic wrap and foil. Freeze for up to 3 months, then thaw in the fridge before serving.

Why did my cake crack?
This usually happens if the cake cooled too much before rolling. Roll it immediately out of the oven.

How long will pumpkin roll keep?
It stays fresh in the refrigerator for up to 4 days.

Can I make it ahead of time?
Yes, this dessert tastes even better after chilling overnight.

Serving Suggestions

• Dust with powdered sugar for a classic look.
• Garnish with whipped cream and a sprinkle of cinnamon.
• Serve alongside coffee, tea, or hot apple cider.
• Cut into thin slices for a holiday dessert platter.

Why You’ll Love This Recipe

• Perfectly spiced pumpkin cake paired with rich cream cheese filling.
• Impressive swirl presentation with simple steps.
• Make-ahead friendly and freezer-friendly.
• A festive dessert for Thanksgiving, Christmas, or fall gatherings.

Pumpkin Roll

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Refrigerate time

1

hour 

30

minutes

Ingredients

• Cake:

• ¾ cup all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1 cup granulated sugar

• 3 large eggs

• ⅔ cup canned pumpkin (or homemade pumpkin purée)

• 1 teaspoon vanilla extract

• Filling:

• 8 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 1 cup powdered sugar, plus more for dusting

Directions

• Prepare the pan:
• Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan with nonstick spray. Line with parchment paper, leaving a 1-inch overhang on the long sides to lift the cake out later. Lightly grease the parchment as well.
• Mix dry ingredients:
• In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• Mix wet ingredients:
• In another bowl, beat the eggs, sugar, pumpkin, and vanilla extract until smooth.
• Combine:
• Stir the dry mixture into the wet mixture just until no streaks of flour remain. Spread the batter evenly in the prepared pan.
• Bake:
• Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Watch closely as oven times may vary.
• Roll the cake:
• Immediately lift the hot cake out of the pan using the parchment paper and place it on a heat-safe surface. Starting from a short end, gently roll the cake and parchment together. Place on a wire rack to cool completely.
• Make the filling:
• While the cake cools, beat the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until smooth and fluffy.
• Fill and re-roll:
• Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1-inch border around the edges. Roll the cake back up (without parchment).
• Chill and serve:
• Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired.