Pumpkin Roll Recipe

Fall has a way of pulling you straight into the kitchen, and this pumpkin roll recipe is exactly the kind of dessert that makes the whole season feel worth celebrating.

A soft, spiced pumpkin sponge cake wrapped around a silky cream cheese filling, dusted with powdered sugar, and sliced into gorgeous spirals. It is impressive, it is cozy, and it is way easier to make than it looks.

The key to a flawless pumpkin roll is understanding two things: the cake must be rolled while it is still warm, and the cream cheese filling needs to be properly softened before mixing. Once you understand those two points, the rest practically takes care of itself.

This recipe uses simple pantry staples and delivers consistent, bakery-worthy results every single time. If you have been holding off on trying a cake roll because it seemed too technical, this is your sign to go for it.

For another beloved fall treat made with similar warm spices, you might also love these Pumpkin Bars.

Why You’ll Love This Pumpkin Roll Recipe

This pumpkin roll recipe hits that sweet spot between elegant and approachable.

It looks like something from a fancy bakery window, yet the steps are genuinely simple enough for first-time bakers to follow without stress.

The spiced pumpkin sponge is light and moist without being overly dense. That balance is what allows the cake to roll up cleanly without cracking.

The cream cheese filling is rich and tangy, cutting through the sweetness of the cake in the most satisfying way. It is the kind of contrast that keeps you reaching for another slice.

This dessert is perfect for Thanksgiving, holiday gatherings, or any fall afternoon when you want something a little special to bring to the table.

• A guaranteed crowd-pleaser for fall and holiday gatherings
• A no-fail make-ahead dessert that actually tastes better after chilling overnight
• Perfect for gifting wrapped in plastic wrap and foil
• A stunning presentation that looks far more difficult than it actually is
• Uses simple, affordable pantry ingredients found in most kitchens
• Freezer-friendly so you can prepare well ahead of busy holidays

You might also enjoy this Pumpkin Cheesecake Recipe if you are on a full pumpkin dessert streak this season.

Ingredients

Here is everything you need for both the pumpkin cake and the cream cheese filling. Using full-fat, block-style cream cheese (not the spreadable kind in a tub) is critical for a filling that holds its shape when the roll is sliced.

For the Pumpkin Cake:

• 3/4 cup (95g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) packed brown sugar
• 2/3 cup (160g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• Powdered sugar, for dusting the towel

For the Cream Cheese Filling:

• 8 oz (225g) full-fat block cream cheese, softened to room temperature
• 1 cup (120g) powdered sugar, sifted
• 4 tablespoons (56g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract

Read Also: Old Fashioned Pumpkin Bread Recipe

Kitchen Equipment Needed

Having everything ready before you start makes this recipe much smoother. The jelly roll pan size is non-negotiable here since a pan that is too small will produce a thick cake that cracks, while one that is too large will give you a cake too thin to roll without tearing.

• 10×15-inch jelly roll pan (this exact size is important)
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowls (at least 2)
• Medium mixing bowl
• Whisk
• Rubber spatula
• Clean thin kitchen towel (smooth, not terry cloth)
• Wire cooling rack
• Offset spatula or butter knife (for spreading the filling)
• Plastic wrap
• Sharp knife (for slicing)
• Sifter or fine mesh strainer

For another great baked dessert that uses a similar cream cheese frosting, check out this Carrot Cake with Cream Cheese Frosting.

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and performance. They make a real difference when it comes to the outcome of this recipe.

1. Libby’s 100% Pure Pumpkin Puree

Libby’s is the gold standard for canned pumpkin, and it is what nearly every professional baker reaches for. Its consistency and moisture content are specifically ideal for rolled cakes, where excess liquid would cause the sponge to become too wet to roll. It produces a reliable, bakery-quality result every time.

Get it on Amazon

2. Nordic Ware Natural Aluminum Jelly Roll Pan

A quality, light-colored aluminum jelly roll pan ensures even baking and prevents the edges from over-browning before the center is set. This pan bakes the thin sponge layer evenly from edge to edge. It is also the correct 10×15-inch size that this recipe requires.

Get it on Amazon

3. KitchenAid Hand Mixer

A reliable hand mixer makes whipping the eggs and sugar to a pale, fluffy consistency much easier than doing it by hand. It also ensures the cream cheese filling comes out perfectly smooth with no lumps. A good mixer is one of the most useful baking investments you can make.

Get it on Amazon

4. Ateco Offset Spatula

An offset spatula gives you clean, even control when spreading the cream cheese filling across the unrolled cake. It keeps the filling layer uniform in thickness, which means every single slice will have that perfect swirl. A regular butter knife simply cannot do the same job.

Get it on Amazon

Read Also: Pumpkin Muffin Recipe

Step-by-Step Instructions

1. Prepare Your Equipment and Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Place one rack in the center position of the oven.
• Line your 10×15-inch jelly roll pan with parchment paper, leaving about 1 inch of overhang on the long sides. This overhang acts as handles that make it easier to lift the cake out cleanly.
• Lightly spray the parchment paper with non-stick cooking spray. This is especially important because even parchment can stick if it is not greased.
• Lay a clean, smooth kitchen towel flat on your counter and dust it generously with powdered sugar. Use about 2 to 3 tablespoons. The powdered sugar creates a non-stick barrier between the towel and the hot cake.

2. Mix the Dry Ingredients

• In a large mixing bowl, add 3/4 cup (95g) all-purpose flour.
• Add 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt.
• Whisk everything together until fully combined and no lumps remain.
• Set this bowl aside. Having the dry ingredients pre-mixed means you can fold them into the wet ingredients quickly, which prevents over-mixing.

3. Make the Pumpkin Cake Batter

• In a separate large bowl, add 3 large room-temperature eggs.
• Add 1/2 cup (100g) granulated sugar and 1/4 cup (55g) packed brown sugar.
• Using a hand mixer or stand mixer, beat the eggs and sugars together on medium-high speed for about 2 minutes, until the mixture is pale, thick, and slightly fluffy. This step builds structure into the sponge.
• Add 2/3 cup (160g) canned pumpkin puree and 1 teaspoon vanilla extract to the egg mixture.
• Beat on low speed until just combined. Do not over-beat at this stage.
• Using a rubber spatula, gently fold the dry ingredient mixture into the wet ingredients. Fold until just combined and no visible streaks of flour remain. Over-mixing will develop the gluten and result in a tough cake that is prone to cracking.

4. Bake the Pumpkin Sponge

• Pour the batter into your prepared jelly roll pan.
• Use a rubber spatula or offset spatula to spread it into an even layer, making sure the batter reaches all four corners of the pan. Uneven batter means uneven baking.
• Give the pan a gentle shake to help the batter settle level.
• Bake in the preheated oven for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed with your finger. It should feel set but still moist, not dry.
• Do not over-bake. An over-baked sponge is dry and will crack when rolled.

5. Roll the Cake While It Is Still Hot

• This step must happen immediately once the cake comes out of the oven. Do not let it cool in the pan.
• Working quickly, use the parchment paper overhangs to lift the cake out of the pan and flip it directly onto the powdered sugar-dusted kitchen towel.
• Carefully peel the parchment paper off the back of the cake.
• Starting from one of the short (narrow) ends of the cake, gently roll the cake up together with the kitchen towel. Roll it snugly but not so tight that you press through the cake.
• Place the rolled cake seam-side down on a wire rack.
• Allow it to cool completely in this rolled-up shape, for at least 1 hour. Rolling the cake while it is warm teaches the sponge to hold a curled shape, which is what prevents cracking when you unroll and re-roll it later.

6. Make the Cream Cheese Filling

• While the cake is cooling, make the cream cheese filling.
• In a large bowl, add 8 oz (225g) softened block cream cheese and 4 tablespoons (56g) softened butter.
• Beat together with a hand mixer on medium speed until smooth and creamy, about 1 to 2 minutes. There should be no lumps.
• Add 1 cup (120g) sifted powdered sugar and 1 teaspoon vanilla extract.
• Beat on low speed until the powdered sugar is incorporated, then increase to medium speed and beat until the filling is light, smooth, and fluffy, about 1 to 2 minutes more.
• Set the filling aside. If your kitchen is warm, you can refrigerate the filling briefly so it firms up and is easier to spread without running.

7. Unroll, Fill, and Re-Roll

• Once the cake is completely cool, gently unroll it on the kitchen towel. Do not force it if it resists. Work slowly and the cake will unroll naturally without cracking.
• Using an offset spatula, spread the cream cheese filling evenly across the surface of the unrolled cake, leaving approximately a 1/2-inch border around the edges. This border prevents the filling from squeezing out the ends when you roll it back up.
• Starting from the same short end you started with before, carefully roll the cake back up tightly, this time without the kitchen towel. Peel the towel away as you roll.
• The filling should stay tucked inside as you roll. If a little filling squeezes out at the ends, simply wipe it away with a spatula.

8. Chill and Serve

• Wrap the finished pumpkin roll tightly in plastic wrap, making sure both ends are sealed well.
• Place it seam-side down in the refrigerator.
• Chill for at least 1 hour before slicing. For cleanest slices and best flavor, chill overnight. The cold firms up the filling and makes the roll much easier to cut cleanly.
• When ready to serve, unwrap the roll and place it on a serving platter or cutting board.
• Dust generously with powdered sugar using a fine mesh sifter.
• Use a sharp knife to slice into 1-inch rounds. For the cleanest cuts, wipe the knife clean between each slice.

Another great make-ahead dessert that tastes even better after chilling is this No Bake Cheesecake.

Tips for Success

Mastering a pumpkin roll comes down to a few key techniques. Follow these and you will get a clean, beautiful roll every single time.

• Roll it while hot. This cannot be stressed enough. The moment the cake comes out of the oven is when it is most pliable. Waiting even 5 minutes makes it significantly more prone to cracking.
• Use room temperature ingredients. Room temperature eggs, cream cheese, and butter all incorporate more smoothly and produce better texture in both the cake and the filling.
• Do not skip the powdered sugar on the towel. Even a lightly greased towel will stick to a hot cake. The powdered sugar layer acts as a buffer.
• Use a smooth kitchen towel, not terry cloth. A terry cloth towel has a texture that will imprint on the surface of the cake. A smooth linen or smooth cotton towel gives a clean, even surface.
• Do not over-mix the batter. Once the dry and wet ingredients are combined, fold gently until just incorporated. Over-mixing creates a dense sponge that cracks instead of rolling.
• Sift the powdered sugar for the filling. Unsifted powdered sugar has small clumps that create a lumpy filling. A few seconds of sifting gives you a silky smooth result.
• Chill before slicing. A well-chilled roll slices cleanly into beautiful rounds. A warm roll will smash and lose its spiral shape.

This same cream cheese frosting technique works beautifully in a Best Carrot Cake Recipe too.

Serving Suggestions

This pumpkin roll is a showstopper on any dessert table, and it pairs beautifully with warm fall beverages and other classic autumn desserts.

It is the kind of dessert that works equally well as a centerpiece for Thanksgiving dinner, a sweet treat at a fall potluck, or simply a cozy afternoon indulgence with a hot drink.

• Slice and arrange on a platter with a final dusting of powdered sugar just before serving for the most visual impact
• Pair with a warm Pumpkin Spice Latte for the ultimate fall experience
• Serve alongside a Classic Apple Pie for a stunning holiday dessert spread
• Plate individual slices with a small dollop of extra whipped cream and a sprinkle of cinnamon
• Serve with a scoop of vanilla ice cream for an over-the-top dessert plate
• Add a drizzle of caramel sauce over each slice for extra indulgence
• Pair with a mug of Mulled Apple Cider for a cozy seasonal pairing

Variations to Try

Once you are comfortable with the classic version, these fun twists are worth exploring. Each one keeps the original format intact while adding a new layer of flavor.

• Chocolate Pumpkin Roll: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a rich chocolate-pumpkin sponge. Pair it with the same cream cheese filling for a striking contrast.
• Maple Cream Cheese Filling: Replace the vanilla extract in the filling with 1 tablespoon of pure maple syrup for a warm, distinctly autumnal flavor.
• Brown Butter Cream Cheese Filling: Use browned butter instead of regular softened butter in the filling for a nutty, caramel-like depth that pairs beautifully with pumpkin.
• Pecan Pumpkin Roll: Sprinkle 1/3 cup of finely chopped pecans over the batter before baking. The nuts add a gentle crunch to every bite of the sponge.
• Gingerbread Pumpkin Roll: Replace the pumpkin pie spice with a mix of 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon allspice for a deeper, more gingerbread-forward flavor.
• Cream Cheese and Caramel Filling: Swirl 2 tablespoons of thick caramel sauce into the cream cheese filling before spreading it on the cake.

For another fall dessert with similar warm spices and a beautiful presentation, try this Pumpkin Pancake Recipe.

Storage and Reheating

Proper storage keeps your pumpkin roll fresh and sliceable for several days, and it is a wonderful make-ahead dessert for busy holiday seasons.

• Refrigerator: Wrap the finished pumpkin roll tightly in plastic wrap and store in the refrigerator for up to 5 days. The flavor actually deepens and improves after the first 24 hours.
• Freezer: For longer storage, wrap the roll in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months. This is the best make-ahead holiday dessert you can prepare weeks in advance.
• Thawing: Move the frozen roll from the freezer to the refrigerator the night before serving. Let it thaw slowly overnight in the fridge rather than at room temperature to prevent condensation from making the surface sticky.
• Slicing from frozen: If you need to slice straight from the freezer, let it sit at room temperature for 10 to 15 minutes before slicing for cleaner cuts.
• Reheating: This dessert is best served cold or at room temperature and does not need to be reheated. A cream cheese filling does not reheat well.

Another make-ahead dessert that stores beautifully is this French Toast Casserole.

Nutritional Facts

The following nutritional values are estimated per serving based on 10 slices per roll. Values may vary based on exact brands and portion sizes used.

These are approximate values for informational purposes only. Consult a registered dietitian for personalized dietary guidance.

For another fall dessert with a similarly indulgent nutritional profile, here is a Classic Pumpkin Pie Recipe for comparison.

Health Benefits of Key Ingredients

While this is certainly a dessert, a few of the core ingredients carry some genuine nutritional value worth noting.

The pumpkin puree in this recipe is doing more than just adding flavor and moisture.

• Pumpkin puree is loaded with beta-carotene, the antioxidant that the body converts into vitamin A. It also provides a good dose of potassium, vitamin C, and dietary fiber. Even the relatively small amount used in this recipe contributes meaningful nutrition.
• Eggs provide high-quality complete protein and are one of the best dietary sources of choline, a nutrient important for brain health. They also contribute B vitamins and vitamin D to the recipe.
• Cinnamon has been studied for its potential role in supporting healthy blood sugar levels. It also contains antioxidants and has natural anti-inflammatory properties, making it more than just a flavoring agent.
• Cream cheese, while high in saturated fat, provides calcium and fat-soluble vitamins A and D. Using it in moderation as a filling is the perfect way to enjoy its rich flavor without overdoing it.
• Nutmeg and ginger (in pumpkin pie spice) both contain compounds that support digestion and have antioxidant properties. These warming spices do more than just taste good.

For another recipe that highlights the nutritional power of pumpkin in a different format, try this Pumpkin Soup Recipe.

Frequently Asked Questions

1. Why did my pumpkin roll crack?

The most common cause is letting the cake cool too long before rolling it. The cake must be rolled the moment it comes out of the oven while it is still hot and pliable. Once it starts to cool in the flat pan, it loses flexibility and will crack when bent. Another common cause is over-baking, which dries out the sponge and makes it brittle. Check for doneness at the 13-minute mark.

2. Can I make a pumpkin roll ahead of time?

Absolutely, and it actually gets better with time. The roll can be made up to 2 days ahead and stored wrapped in the refrigerator. For even longer advance planning, it freezes beautifully for up to 3 months. Thaw it in the refrigerator overnight before serving.

3. Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree. However, fresh pumpkin puree often contains more moisture than canned, which can affect the texture of the sponge. If using fresh puree, strain it through a fine mesh sieve or cheesecloth for 30 minutes before using to remove excess moisture. Canned pumpkin is generally recommended for its consistency.

4. What kind of cream cheese should I use?

Always use full-fat, block-style cream cheese for this recipe. Cream cheese sold in tubs contains stabilizers and a higher moisture content, which makes the filling too soft and runny. The filling will not hold its shape and will ooze out when the cake is sliced. Philadelphia-brand full-fat block cream cheese is widely considered the most reliable option for baking.

5. How do I prevent the filling from oozing out the sides?

Leave a 1/2-inch border around all edges of the cake when spreading the filling. As you roll the cake up, the filling will naturally spread slightly toward the edges. If you fill it all the way to the edge, it will overflow. Also, chilling the filling briefly before spreading helps firm it up so it stays in place better during rolling.

Read Also: From Scratch Pumpkin Pie Recipe

Final Thoughts

A pumpkin roll recipe is one of those desserts that never stops impressing people, no matter how many times they have seen it before.

The combination of a lightly spiced pumpkin sponge and that cool, tangy cream cheese filling is genuinely one of fall’s finest flavor pairings.

Once you make it once and see how manageable the process actually is, it will become a permanent fixture in your fall baking lineup.

Give this recipe a try, and when you do, leave a comment below to share how it turned out. If you bring it to a gathering, do not be surprised when everyone asks you for the recipe.

Recommended:

• Pumpkin Cheesecake Recipe
• Pumpkin Bar Recipe
• Pumpkin Muffin Recipe
• Pumpkin Pancake Recipe
• Old Fashioned Pumpkin Bread Recipe
• Classic Pumpkin Pie Recipe
• Iced Pumpkin Spice Latte Recipe
• Pumpkin Soup Recipe
• Squash Casserole Recipe
• Easy Tiramisu Recipe