Pumpkin Roll Recipe

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Introduction

Pumpkin Roll is a classic fall dessert made with a tender pumpkin-spiced sponge cake wrapped around a rich, creamy cream cheese filling. Every slice combines warm cinnamon flavor with a sweet, tangy center for an irresistible seasonal treat. It looks impressive but is surprisingly simple to make with a few helpful rolling tricks. Serve it chilled for holidays, family gatherings, or an elegant autumn dessert.

Prep Time

25 minutes

Cook Time

13–15 minutes

Total Time

2 hours 40 minutes

Oven Temperature

375°F (190°C)

Key Ingredients & Substitutions

  • Pumpkin puree: Gives the cake its moist texture and pumpkin flavor. Substitute: homemade pumpkin puree.
  • All-purpose flour: Provides structure for the sponge cake. Substitute: gluten-free 1-to-1 flour.
  • Pumpkin pie spice: Adds warm seasonal flavor. Substitute: cinnamon with a little nutmeg and ginger.
  • Cream cheese: Creates the rich, tangy filling. Substitute: mascarpone for a milder flavor.
  • Powdered sugar: Sweetens and smooths the filling. Substitute: finely blended granulated sugar.

Tips

  • Use pumpkin puree, not pumpkin pie filling.
  • Roll the cake while it is still warm to help prevent cracking.
  • Make sure the cream cheese is softened before preparing the filling.
  • Chill the finished roll thoroughly before slicing for cleaner pieces.

Ingredients You’ll Need

Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Step-by-Step

  1. Prepare the pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly-roll pan with parchment paper and lightly grease it.
  2. Make the batter: Beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla, then gently fold in the flour, baking soda, spices, and salt.
  3. Bake the cake: Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, until the cake springs back lightly when touched.
  4. Roll the cake: Immediately turn the warm cake onto a clean towel generously dusted with powdered sugar. Peel away the parchment and carefully roll the cake up with the towel, then let it cool completely.
  5. Add the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy. Carefully unroll the cooled cake and spread the filling evenly over the surface.
  6. Finish the roll: Gently roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Garnish & Serving

  • Dust the finished pumpkin roll generously with powdered sugar.
  • Add a sprinkle of cinnamon before serving.
  • Slice with a sharp knife and serve chilled.

Storage

Keep the pumpkin roll refrigerated in an airtight container or tightly wrapped for up to 4 days. Individual slices can also be frozen for up to 2 months. Thaw frozen slices overnight in the refrigerator before serving for the best texture and flavor.

Make Ahead

Prepare the pumpkin roll a day ahead and keep it refrigerated. The flavors and texture are even better after the filling has fully chilled.

Variations

  • Pecan Pumpkin Roll: Sprinkle finely chopped toasted pecans over the cream cheese filling.
  • Chocolate Pumpkin Roll: Add mini chocolate chips to the filling.
  • Maple Cream Cheese: Replace some powdered sugar with maple syrup and add a touch of maple extract.

Serving Pairings

  • ☕ Freshly brewed coffee
  • 🍎 Warm spiced apple cider
  • 🍨 Vanilla ice cream

This classic Pumpkin Roll is soft, creamy, warmly spiced, and perfect for sharing during the fall season.

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