Pumpkin Roll Recipe
This Pumpkin Roll Recipe gives you a soft, spiced pumpkin cake wrapped around a silky cream cheese filling—beautiful enough for a holiday table, easy enough for a cozy Sunday afternoon.
I’ve been baking pumpkin desserts for more than 30 years, and this classic rolled pumpkin cake is still the one my family requests first when the leaves start turning. It’s that perfect fall dessert recipe: tender pumpkin sponge, warm spices, and a tangy cream cheese swirl that tastes like a pumpkin spice latte and cheesecake got together and did something wonderful.
What I love about this homemade pumpkin roll is that it looks fancy (like you bought it at a bakery), but once you learn a couple of simple tricks, it’s really just a quick sheet cake rolled up with frosting. I bring this cream cheese pumpkin roll to Thanksgiving, Friendsgiving, church potlucks—you name it. It travels well, slices cleanly, and disappears fast.
If you’ve ever been nervous about making a traditional pumpkin roll because of cracking or sticking, stay with me. I’ll walk you through exactly what to look for, how the cake should feel, and how to roll it while it’s still warm so it stays soft and flexible.
Why You’ll Love This Pumpkin Roll Recipe
- Bakery-style look with simple steps – You get that gorgeous spiral of cream cheese filling without fancy tools or training.
- Perfect make-ahead holiday dessert roll – Tastes even better the next day, so Thanksgiving morning is one less thing to worry about.
- Classic pumpkin spice flavor – Cinnamon, nutmeg, and cloves give that cozy, pumpkin spice roll taste everyone craves in fall.
- Light, tender pumpkin cake – The pumpkin keeps the cake moist and soft, so it’s never dry or crumbly.
- Creamy, tangy cream cheese filling – Not too sweet, just rich and smooth, like a cheesecake layered into a cake roll.
- Freezer-friendly – You can bake and roll it weeks ahead, freeze, then thaw and slice before serving.
- Easy to customize – Turn it into a gluten-free pumpkin roll, add nuts, or sprinkle with chocolate—lots of fun twists below.
- Feeds a crowd – One rolled pumpkin cake makes 10–12 generous slices, perfect for parties or office potlucks.
And honestly, you know what? It just feels festive. Bringing a homemade pumpkin spice roll to the table signals, “Okay, the holidays are really here.”
Ingredients
Here’s everything you need for this traditional pumpkin roll. I’ll add a few notes as we go, like I would if we were baking together in my kitchen.
Pumpkin Cake
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ⅔ cup (160 g) canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 1 tsp vanilla extract
- ¾ cup (90 g) all-purpose flour (a basic unbleached flour works great)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger (optional but lovely for extra warmth)
For Rolling & Finishing
- ¾ cup powdered sugar (for dusting the towel and, later, the roll)
- Clean, thin kitchen towel (cotton or flour-sack style—not terry cloth if you can help it)
- Additional powdered sugar for sprinkling on the finished pumpkin cake roll
Cream Cheese Filling
- 8 oz (226 g) cream cheese, softened (full-fat gives the smoothest texture)
- 6 Tbsp unsalted butter, softened
- 1½ cups (180 g) powdered sugar, sifted for a smoother filling
- 1 tsp vanilla extract
- Pinch of salt (helps balance the sweetness and brings out the tang)
Ingredient Tips:
- Use pure pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has sugar and spices; it throws off both flavor and texture.
- Room temperature eggs and softened cream cheese help everything blend smoothly. If your cream cheese is too cold, the filling can look lumpy.
- If you like a milder spice profile, reduce the cloves to a pinch—they’re strong little things.
- For a slightly richer pumpkin spice roll, add 1–2 tablespoons of vegetable oil to the batter. It’s optional, but it makes the cake extra tender.
Step-by-Step Directions
Let’s walk through this Pumpkin Roll Recipe together. Rolling a cake can sound intimidating, but once you’ve done it once, it feels surprisingly straightforward.
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Prep the pan and oven.
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or rimmed baking sheet) with parchment paper, then lightly grease the paper. This double insurance—parchment plus grease—really helps prevent sticking. -
Prepare your rolling towel.
Lay a clean, thin kitchen towel on the counter and dust it generously with about ½ cup powdered sugar. It should look like a light snowfall. This will keep the warm cake from sticking to the towel when you roll it. -
Mix the wet ingredients.
In a large mixing bowl, whisk the eggs and granulated sugar together for about 1–2 minutes until slightly thick and pale. Whisk in the pumpkin puree and vanilla. The mixture should look smooth and well combined. -
Combine the dry ingredients.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step keeps the spices from clumping and ensures they’re evenly spread through the pumpkin cake roll. -
Make the pumpkin batter.
Add the dry ingredients to the wet mixture and gently fold until just combined—no big streaks of flour remain. Try not to overmix; you want a soft, tender cake, not a chewy one. -
Spread and bake.
Pour the batter into your prepared jelly roll pan and spread it evenly with an offset spatula or the back of a spoon. Take it all the way to the corners; the batter layer will be thin. Bake for 11–13 minutes, or until the cake springs back lightly when touched in the center and pulls away slightly from the edges. -
Roll the cake while hot.
This is the important part. As soon as the cake comes out of the oven, run a knife along the short edges if needed to loosen them. Carefully turn the hot cake out onto the powdered sugar–covered towel, parchment side up. Peel off the parchment paper. Starting from a short end, roll the cake and towel together into a snug spiral. Set it seam-side down on a cooling rack to cool completely, about 1 hour. -
Make the cream cheese filling.
While the cake cools, beat the softened cream cheese and butter together until smooth and creamy (a hand mixer works beautifully). Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and spreadable. If it feels too soft, chill it in the fridge for 10–15 minutes. -
Unroll and fill.
Once the cake feels completely cool to the touch (don’t rush this, or the filling can melt and slide), gently unroll it. It’s okay if there are small cracks—those will be hidden inside. Spread the cream cheese filling evenly over the surface, leaving about ½ inch border around the edges so it doesn’t squish out too much when you roll. -
Re-roll and chill.
Carefully roll the cake back up, this time without the towel, starting from the same short end. Wrap the pumpkin roll tightly in plastic wrap, set it seam-side down, and refrigerate for at least 1 hour, or up to overnight. Chilling helps the cream cheese pumpkin roll firm up, slice neatly, and develop flavor. -
Slice and serve.
Before serving, unwrap the roll, place it on a serving platter, and dust generously with powdered sugar. Use a sharp, serrated knife to cut ½–¾ inch slices, wiping the blade between cuts for the cleanest spiral.
Servings & Timing
- Yield: 10–12 slices of pumpkin roll
- Prep Time: About 20 minutes
- Bake Time: 11–13 minutes
- Cooling & Chilling Time: About 2–3 hours (cooling, filling, and chilling)
- Total Time: Around 3 hours, most of it hands-off
If you’re planning for a holiday dessert table, I like to make this pumpkin roll recipe the day before, chill it overnight, and slice just before guests arrive. It keeps your kitchen calm when things get busy.
Easy Variations & Fun Twists
You can absolutely keep this as a traditional pumpkin roll, but if you’re feeling playful, here are a few ideas:
- Maple Cream Cheese Filling – Swap 2–3 tablespoons of powdered sugar for pure maple syrup and add a tiny pinch of cinnamon.
- Nutty Pumpkin Roll – Sprinkle ½ cup finely chopped pecans or walnuts over the batter before baking for a crunchy layer.
- Gluten-Free Pumpkin Roll – Use a good 1:1 gluten-free baking flour blend; keep the rest of the recipe the same.
- Lightly Sweet Version – Reduce the filling’s powdered sugar to 1¼ cups for a less-sweet cream cheese swirl.
- Chocolate Drizzle Finish – Once chilled, drizzle the roll with melted dark chocolate and let set before slicing.
- Spiced Latte Pumpkin Roll – Add 1–2 teaspoons instant espresso powder to the cake batter for a subtle coffee note.
Storage & Reheating (or Rather, Re-Chilling)
One of my favorite things about this pumpkin spice roll is how well it holds up.
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Refrigerator:
Store the pumpkin roll (whole or sliced) tightly wrapped in plastic or in an airtight container for up to 4–5 days. The cream cheese filling needs to stay chilled. -
Freezer:
For longer storage, wrap the whole roll in plastic wrap, then in foil, and freeze for up to 2 months. You can also freeze individual slices with a bit of parchment between them so they don’t stick. -
Thawing:
Thaw in the refrigerator overnight if it’s a whole roll, or for 1–2 hours if you’re thawing single slices. It’s best served cold or slightly cool—no need to reheat. -
Make-Ahead Tip:
For a busy holiday week, I like to bake and roll the pumpkin cake, fill it, then freeze the finished roll. The day before serving, I move it to the fridge. It tastes freshly made, but you’re not juggling as many things at once.
Notes from My Kitchen (Little Lessons Learned)
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Roll it while it’s hot.
This is the number one secret. Rolling the pumpkin cake while it’s still hot sets the “muscle memory” of the cake, so when you unroll and fill it, it remembers that shape and is less likely to crack badly. -
Use more powdered sugar on the towel than you think.
The first time I made a homemade pumpkin roll (in the late ’90s, when my kids were tiny and still wearing pumpkin pajamas), I was stingy with the powdered sugar—and half the cake stuck to the towel. Big mess. A generous dusting really helps. -
Don’t panic over small cracks.
Tiny cracks are normal and completely hidden once you fill and roll it. The powdered sugar on top is like a little photo filter; it smooths everything out visually. -
Cool it completely before filling.
I know, waiting is no fun. But if the cake is even slightly warm, the cream cheese filling can melt and slide, and your pretty spiral gets messy. -
Use a serrated knife.
A gentle sawing motion—rather than pressing straight down—keeps the slices from squishing. -
Adjust the spices to your taste.
If you really love a strong pumpkin spice flavor, add an extra pinch of cinnamon or ginger. If you’re baking for kids or spice-sensitive guests, you can reduce the cloves.
FAQs About Pumpkin Roll Recipe
How do I keep my pumpkin roll from cracking?
Roll the cake while it’s still hot in a towel dusted with powdered sugar, and don’t overbake it—an overbaked cake is dry and more likely to crack.
Why did my pumpkin roll stick to the towel?
Usually it’s because there wasn’t enough powdered sugar or the towel was too textured. Use a smooth, thin cotton towel and be generous with the sugar.
Can I make this pumpkin roll recipe without a jelly roll pan?
You can use a rimmed baking sheet close to 10×15 inches; if yours is larger, your cake will just be a bit thinner and may bake faster, so start checking at 9–10 minutes.
Can I make a pumpkin roll without cream cheese?
Yes—try a buttercream filling (like vanilla or cinnamon) or even a mascarpone-based filling for a milder flavor, though it won’t have that classic cream cheese tang.
How long can a cream cheese pumpkin roll sit out?
Because of the cream cheese filling, I keep it at room temperature for no longer than 2 hours. After that, it should go back into the fridge.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cake (down to about ¾ cup) and the filling (down to 1¼ cups). Just know the texture may be a touch less fluffy.
What’s the best way to transport a pumpkin cake roll?
Chill it well, place it in a long container or on a cutting board, wrap tightly with plastic, and slice once you arrive. A well-chilled roll travels beautifully.
Can I make two rolls at once for a big gathering?
Absolutely. Double the recipe and bake in two separate pans. Don’t try to cram all the batter into one pan; it’ll be too thick and won’t roll as nicely.
Conclusion: A Cozy Classic for Every Fall Table
This Pumpkin Roll Recipe is one of those desserts that looks impressive, tastes like pure autumn comfort, and quietly fits into your real life—make-ahead friendly, freezer-friendly, and loved by kids and grandparents alike. With its soft pumpkin cake and creamy, tangy filling, it’s a traditional pumpkin roll you’ll come back to every fall.
If you give this pumpkin spice roll a try, I’d love to hear how it turned out for you—did you add nuts, chocolate, or keep it classic? Leave a comment, share a photo of your cream cheese pumpkin roll, and then peek around for more cozy fall desserts like apple crisp or baked pecan treats to round out your holiday dessert table.
Pumpkin Roll
Ingredients
- 3 large eggs room temperature
- 1 cup granulated sugar 200 g
- 2/3 cup pumpkin puree 160 g, canned, 100% pumpkin, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour 90 g, unbleached if possible
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger optional, for extra warmth
- 3/4 cup powdered sugar for dusting the towel and later the roll
- clean, thin kitchen towel cotton or flour-sack, not terry cloth if possible
- additional powdered sugar for sprinkling on the finished roll
- 8 oz cream cheese 226 g, softened, full-fat for best texture
- 6 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar 180 g, sifted for smoother filling
- 1 teaspoon vanilla extract
- salt pinch, for the filling
Instructions
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper and lightly grease the paper to prevent sticking.
- Lay a clean, thin kitchen towel on the counter and dust it generously with about 1/2 cup of powdered sugar until well coated. This will keep the warm cake from sticking when you roll it.
- In a large mixing bowl, whisk the eggs and granulated sugar together for 1–2 minutes until slightly thickened and pale. Whisk in the pumpkin puree and 1 teaspoon vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using) until evenly mixed and free of lumps.
- Gently fold the dry ingredients into the wet mixture just until no visible streaks of flour remain, being careful not to overmix so the cake stays soft and tender.
- Pour the batter into the prepared jelly roll pan and spread it evenly to the corners in a thin layer. Bake for 11–13 minutes, or until the cake springs back lightly when touched in the center and begins to pull away slightly from the edges.
- Immediately after removing the cake from the oven, run a knife along the short edges if needed to loosen. Invert the hot cake onto the powdered sugar–dusted towel, parchment side up. Carefully peel off the parchment paper. Starting from a short end, roll the warm cake and towel together into a snug spiral. Place seam-side down on a cooling rack and let cool completely, about 1 hour.
- While the cake cools, beat the softened cream cheese and butter together with a hand mixer or stand mixer until smooth and creamy. Add the powdered sugar, remaining 1 teaspoon vanilla extract, and a pinch of salt. Beat until light, fluffy, and spreadable. If the filling seems too soft, chill it in the refrigerator for 10–15 minutes.
- Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch border around the edges to prevent excess filling from squeezing out when rolled.
- Carefully re-roll the cake (this time without the towel), starting from the same short end, into a tight log. Wrap the pumpkin roll snugly in plastic wrap, place it seam-side down, and refrigerate for at least 1 hour or up to overnight so it firms up and slices cleanly.
- When ready to serve, unwrap the chilled pumpkin roll and place it on a serving platter. Dust generously with additional powdered sugar. Using a sharp serrated knife, slice into 1/2–3/4 inch slices, wiping the knife between cuts for the cleanest spirals.
Notes
Storage: Keep the pumpkin roll tightly wrapped in plastic or in an airtight container in the refrigerator for up to 4–5 days. For longer storage, wrap the whole roll in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight (whole roll) or 1–2 hours (slices). Best served cold or slightly cool.
Tips: Roll the cake while it is still hot to minimize cracking. Use plenty of powdered sugar on the towel to prevent sticking. Small surface cracks are normal and will be hidden by the filling and powdered sugar. Always cool the cake completely before adding the filling, and use a serrated knife with a gentle sawing motion for neat slices.
