Pumpkin Roll Recipe
Pumpkin Roll Recipe: A tender, cinnamon-spiced cake rolled with creamy, homemade cream cheese filling—your new favorite fall dessert for Thanksgiving gatherings.
From my kitchen in Vermont to yours, this pumpkin roll is more than just a dessert—it’s a nostalgic nod to cozy autumn afternoons. Imagine a soft, sweet sponge bursting with pumpkin puree and warm spices, hugging a luscious cream cheese swirl that oozes with vanilla goodness. I first whipped up this recipe at my granddaughter’s school bake sale, and watching her friends’ eyes light up was pure magic. What makes it special? Well, not only is it doable—even if you’re not a seasoned baker—but it also uses simple pantry staples, packs a Vitamin A punch (90 % of daily needs in one cup!), and can be whipped up in under 90 minutes. No fancy gear required—just a jelly roll pan, a clean kitchen towel, and a playful spirit. And did I mention this homemade dessert travels beautifully for potlucks and holiday gift boxes?
Why You’ll Love This Recipe
• Moist, tender pumpkin sponge that stays soft for days
• Warm cinnamon and nutmeg notes for true fall flavor
• Cream cheese filling so silky it practically melts in your mouth
• Ready in under 90 minutes—perfect for last-minute magic
• Make-ahead friendly, so you can relax on the big day
• Feeds 10–12 slices, ideal for Thanksgiving and holiday parties
• Uses common pantry ingredients—no need for specialty shopping
• Impressive “wow” factor with minimal fuss
Ingredients
• ¾ cup pumpkin puree (canned organic or fresh-roasted sugar pumpkin)
• 3 large eggs, room temperature (pasture-raised if possible)
• ½ cup granulated sugar (Florida Crystals for subtle sweetness)
• ⅓ cup packed brown sugar (light or dark)
• ½ teaspoon baking powder (aluminum-free)
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon (freshly ground for best aroma)
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅔ cup all-purpose flour (Bob’s Red Mill or King Arthur)
• For the filling:
– 8 oz cream cheese, softened (room temp to avoid lumps)
– ½ cup powdered sugar (sifted to prevent grittiness)
– 1 teaspoon pure vanilla extract
– 2 tablespoons whole milk or Greek yogurt (for extra tang)
Directions
1. Preheat the oven to 375 °F and line a 15×10-inch jelly roll pan with parchment—it prevents sticking and helps you flip the cake like a pro.
2. In a mixing bowl, whisk eggs, granulated sugar, and brown sugar until the mixture ribbons when drizzled—about 2 minutes by hand, 1 minute with a mixer.
3. Stir in pumpkin puree until smooth; pause to inhale that sweet-squash scent—it’s fall in a bowl!
4. Sift flour, baking powder, salt, and spices over the wet mix, then gently fold with a spatula until just combined; overmixing creates a tough crumb.
5. Spread batter evenly into the prepared pan, tapping it on the counter to level and pop big air bubbles.
6. Bake 13–15 minutes, or until the cake springs back when lightly pressed—don’t let it brown too much.
7. While warm, flip the cake onto a clean kitchen towel dusted with powdered sugar; peel off the parchment, and roll the cake (towel and all) from the short side.
8. Let it cool rolled-up for 30 minutes—this “set” prevents cracks when you fill it later.
9. Meanwhile, beat cream cheese, powdered sugar, vanilla, and milk until smooth and dreamy; chill if it seems too loose.
10. Unroll the cooled cake, smear the filling edge to edge, and re-roll tightly but gently. Wrap in plastic wrap and chill for at least 1 hour before slicing into 10–12 pieces.
Servings & Timing
Yield: 10–12 slices
Prep Time: 20 minutes (lining pan and mixing)
Bake Time: 15 minutes—flash-fast!
Chill Time: 1 hour (essential for clean slices)
Total Time: approx. 1 hour 40 minutes
Variations
• Maple-Glazed: Swap vanilla for 1 tsp maple extract and drizzle maple syrup on top.
• Pecan Crunch: Sprinkle chopped toasted pecans over the filling before rolling.
• Gluten-Free: Use a 1:1 GF flour blend and add 1 tsp xanthan gum.
• Vegan Twist: Substitute dairy-free cream cheese and use flax eggs (3 Tbsp flax + 6 Tbsp water).
• Spiced Up: Add a pinch of cloves and cardamom to the dry mix for extra warmth.
• Chocolate Swirl: Stir 2 Tbsp cocoa powder into half the filling for a marble effect.
Storage & Reheating
Store your pumpkin roll tightly wrapped in plastic wrap in the fridge for up to 5 days—flavors actually deepen overnight. For longer storage, freeze individual slices in airtight containers for up to 3 months; thaw in the fridge overnight. No need to reheat—serve cold or room temperature. If you prefer a hint of warmth, pop slices in a 300 °F oven for 5–7 minutes—watch closely to avoid drying out. Make-ahead tip: assemble a day ahead and dust with extra powdered sugar just before serving for a picture-perfect finish.
Notes
I’ve tested this recipe dozens of times—too much flour makes the sponge stiff, too little leaves it floppy. The sweet spot is ⅔ cup. Rolling while warm is key: a chilled sponge can crack. If cracks appear, embrace them—they add rustic charm and hide well under a dusting of sugar. For a tangier twist, swap half the milk in the filling for sour cream. And here’s a trick: let the cake cool rolled, then unroll and re-roll with filling; it helps maintain shape and stops the cake from sticking back to itself.
FAQs
Q: Can I use pumpkin pie mix instead of pure pumpkin puree?
A: Pie mix has sugar and spices already—stick to plain puree so you control sweetness and spice levels.
Q: Why did my cake crack when rolling?
A: It cooled too much; roll it warm on a sugar-dusted towel to keep it pliable.
Q: Can I halve the recipe?
A: Sure—use an 8×8 pan, shave off a few bake-minutes, and watch it closely.
Q: What if the filling is runny?
A: Chill it 15 minutes before spreading and ensure your cream cheese is soft but not melted.
Q: Any nut allergy options?
A: Simply skip the pecans or walnuts, or swap in sunflower seeds for crunch.
Q: Is this dessert suitable for Thanksgiving?
A: Absolutely—Google Trends shows “pumpkin roll recipe” searches spike 40 % every October.
Q: How do I slice neat rounds?
A: Use a sharp serrated knife and wipe it clean between cuts.
Conclusion
This homemade Pumpkin Roll Recipe brings together the warm spices of fall, a soft, tender sponge, and a dreamy cream cheese swirl—exactly what your holiday dessert table needs. Give it a try, snap a pic, and share your feedback below. If you adored this treat, check out my Pumpkin Muffins and Carrot Cake Roll next—just a click away!
Pumpkin Roll Recipe
Ingredients
- ¾ cup pumpkin puree canned organic or fresh-roasted sugar pumpkin
- 3 large eggs room temperature
- ½ cup granulated sugar Florida Crystals for subtle sweetness
- ⅓ cup packed brown sugar light or dark
- ½ teaspoon baking powder aluminum-free
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon freshly ground for best aroma
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅔ cup all-purpose flour Bob’s Red Mill or King Arthur
- 8 oz cream cheese softened, room temp to avoid lumps
- ½ cup powdered sugar sifted to prevent grittiness
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk or Greek yogurt for extra tang
Instructions
- Preheat the oven to 375 °F and line a 15×10-inch jelly roll pan with parchment—it prevents sticking and helps you flip the cake like a pro.
- In a mixing bowl, whisk together eggs, granulated sugar, and brown sugar until the mixture ribbons when drizzled. Stir in pumpkin puree until smooth.
- Sift flour, baking powder, salt, cinnamon, ginger, and nutmeg over the wet mix, then gently fold until just combined.
- Spread the batter evenly into the prepared pan and bake for 13–15 minutes until the cake springs back when lightly pressed.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Chill if needed.
- Unroll the cooled cake, spread the filling, and re-roll tightly but gently.Wrap in plastic wrap and chill before slicing into pieces.
