Hey y'all! If you’re searching for the ultimate fall dessert that’s both stunning and delicious, this Pumpkin Roll is it. With its soft, spiced pumpkin sponge cake and luscious cream cheese filling, every bite is pure autumnal bliss. Perfect for the holidays, potlucks, or anytime you want something special, this homemade Pumpkin Roll will wow your friends and family. Let's get cooking!
Why You'll Love This Pumpkin Roll
- Super moist and flavorful pumpkin cake packed with cozy spices.
- Creamy, tangy cream cheese filling for a delicious contrast.
- Impressive presentation with a beautiful spiral—perfect for entertaining.
- Can be made ahead, making holiday prep a breeze!
- Easy to slice and serve, with every piece looking picture-perfect.
Pumpkin Roll Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- For Dusting:
- ¼ cup powdered sugar
Pumpkin Roll Directions
Prep for Baking
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper, leaving an overhang for easy lifting.
- Lightly grease the parchment and dust with flour or powdered sugar.
Make Pumpkin Roll Cake
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat eggs and granulated sugar with a hand mixer on high speed until thick and pale, about 4-5 minutes. Add pumpkin puree and vanilla; mix until combined.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spread batter evenly in the prepared pan.
- Bake for 13-15 minutes, until the cake springs back when lightly touched.
Roll the Cake
- Immediately loosen cake from the edges and invert onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper. Carefully roll the cake and towel together (from the short end). Cool on a wire rack, seam side down.
Prepare Cream Cheese Filling
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Assemble the Pumpkin Roll
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface.
- Gently re-roll the cake (without the towel). Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour.
- Before serving, sprinkle with additional powdered sugar. Slice and enjoy!
Pumpkin Roll Notes & Tips
- Be sure to roll the cake while it’s still warm to prevent cracking.
- If the cake cracks, don't worry—it'll still taste amazing and powdered sugar helps hide imperfections.
- Check out this jelly roll cake guide for more helpful rolling tips.
Pumpkin Roll Variations
- Walnut Crunch: Sprinkle chopped walnuts over the filling before rolling.
- Chocolate Pumpkin Roll: Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.
- Maple Filling: Swap in 2 tablespoons maple syrup for part of the powdered sugar in the filling for extra fall flavor.
Required Equipment for Pumpkin Roll
- 15x10-inch jelly roll pan
- Parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Wire cooling rack
- Clean kitchen towel
- Plastic wrap
Pumpkin Roll Storage & Shelf Life
- Store your Pumpkin Roll tightly wrapped in plastic wrap in the refrigerator for up to 4 days.
- Freeze (wrapped in plastic and foil) for up to 2 months. Thaw overnight in the fridge before slicing.
Pumpkin Roll Serving Suggestions
- Serve chilled or at room temperature, dusted with powdered sugar.
- Pair with a mug of pumpkin spice latte or hot tea.
- Dress it up with a dollop of whipped cream or a scoop of vanilla ice cream.
Pumpkin Roll Pro Tips
- Let the cake cool completely before adding the filling to avoid melting.
- Use a fine-mesh sieve to dust powdered sugar evenly for a pretty finish.
- For more cake rolling tips and troubleshooting, check Taste of Home’s pumpkin roll tutorial.
Pumpkin Roll FAQ
- Can I use homemade pumpkin puree?
- Yes! Just make sure it’s well-drained and not too watery for the best texture.
- How do I prevent my Pumpkin Roll from cracking?
- Roll the cake while it’s still hot out of the oven using a sugared towel—this helps train it to hold the spiral shape.
- Can I make Pumpkin Roll ahead of time?
- Definitely! It actually tastes even better the next day, after the flavors have melded in the fridge.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (includes cooling and chilling)
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
Instructions
-
1Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
-
2In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
-
3In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree and vanilla extract.
-
4Gradually fold the dry ingredients into the wet mixture until just combined. Spread batter evenly in prepared pan.
-
5Bake for 13-15 minutes or until the cake springs back when touched. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll the cake up in the towel. Let cool completely.
-
6For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll the cooled cake, spread the filling evenly, then re-roll. Chill before slicing and serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270 caloriescal
Protein:
4gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!